There is something inherently sophisticated about a miniature dessert, and these Mini Lemon Raspberry Tarts are the epitome of elegance. Combining a buttery, crisp shortbread crust with a vibrant, tangy lemon curd and topped with a single, jewel-like fresh raspberry, these tarts are as beautiful to look at as they are delicious to eat. Perfect for bridal showers, afternoon teas, or spring garden parties, they offer a burst of sunshine in every single bite.
Why This Recipe Works
- Bite-Sized Portability: These tarts are the ultimate finger food for elegant gatherings, requiring no forks or plates.
- The “Shortbread” Snap: By using a high-butter-content dough, we achieve a shell that is sturdy enough to hold the filling but melts away once bitten.
- Curd Consistency: The lemon curd is cooked slowly to ensure a velvety, translucent texture that contrasts perfectly with the fresh, slightly tart raspberry.
- Color Story: The bright yellow of the lemon and the deep red of the raspberry create a stunning visual contrast that looks professional and high-end.
Recipe Details
- Prep Time: 40 Minutes
- Cook Time: 15 Minutes
- Total Time: 55 Minutes (plus chilling)
- Yield: 24 Mini Tarts
- Difficulty: Medium
Ingredients
- For the Shortbread Shells:
- 1 ½ cups All-Purpose Flour
- ½ cup Unsalted Butter, cold and cubed
- ¼ cup Powdered Sugar
- 1 Egg Yolk
- 1 Tbsp Ice Water
- For the Lemon Filling:
- ½ cup Fresh Lemon Juice
- 2 tsp Lemon Zest
- ¾ cup Granulated Sugar
- 2 Large Eggs + 1 Egg Yolk
- ½ cup Unsalted Butter, cubed
- The Garnish:
- 24 Fresh Raspberries
- A dusting of Powdered Sugar
- Optional: Small mint leaves
Instructions
- The Shells: Pulse flour, sugar, and cold butter in a food processor until it looks like crumbs. Add the egg yolk and water, pulsing until the dough just clumps. Wrap and chill for 30 minutes.
- Baking: Press small balls of dough into a greased mini-muffin tin, pressing against the sides to create a well. Prick the bottoms with a fork. Bake at 375°F (190°C) for 10–12 minutes until golden. Let cool completely.
- The Lemon Curd: In a small saucepan over medium-low heat, whisk the lemon juice, zest, sugar, and eggs. Add the butter cubes one at a time, whisking constantly until the mixture thickens enough to coat the back of a spoon. Do not boil.
- Strain: Pour the curd through a fine-mesh sieve into a bowl to remove any zest or small egg bits. Let it cool slightly.
- Assembly: Spoon the warm curd into the cooled tart shells. Place a fresh raspberry in the center of each.
- Set: Refrigerate for at least 2 hours to allow the curd to firm up. Just before serving, dust with powdered sugar.
Conclusion
These Mini Lemon Raspberry Tarts are a celebration of fresh, bright flavors. The combination of the crumbly pastry, the zesty lemon, and the juicy fruit creates a balanced dessert that feels light and refreshing. They are a wonderful way to showcase seasonal berries and citrus in a format that feels truly special.
(FAQ)
Q: Can I use store-bought tart shells?
A: Absolutely! If you are short on time, pre-baked mini tart shells work well, though a homemade buttery shortbread crust will always offer a superior flavor.
Q: My lemon curd didn’t thicken. Why?
A: Curd takes patience! If it’s too thin, keep whisking over low heat. It should reach 170°F (77°C) to set properly. Remember, it will also thicken significantly as it cools in the fridge.
Q: Can I make these in advance?
A: You can make the shells and the curd 2 days in advance (keep them separate). Assemble them on the day of serving to prevent the crust from becoming soggy.
