Mini Lemon Curd Tartlets with Fresh Blueberries

Makes: 6 mini tartlets | Prep Time: 35 minutes | Chill Time: 2 hours | Bake Time: 18–20 minutes

Ingredients

For the Sweet Tart Shells

• 1¼ cups (160 g) all-purpose flour

• ½ cup (115 g) cold unsalted butter, cubed

• ¼ cup (30 g) powdered sugar

• 1 egg yolk

• 1–2 tbsp ice water

• ¼ tsp salt

• ½ tsp vanilla extract

For the Lemon Curd

• 2 large eggs

• 2 egg yolks

• ½ cup (100 g) granulated sugar

• ⅓ cup (80 ml) fresh lemon juice

• 1 tbsp lemon zest

• 5 tbsp (70 g) unsalted butter, cubed

• Pinch of salt

For the Whipped Cream

• ½ cup (120 ml) heavy whipping cream

• 1 tbsp powdered sugar

• ½ tsp vanilla extract

For Garnish

• 1 cup fresh blueberries

• Fresh mint leaves

• Powdered sugar for dusting

• Lemon zest (optional)

Instructions

Step 1 – Make the Tart Dough

1. In a food processor, combine the flour, powdered sugar, and salt.

2. Add the cold butter and pulse until the mixture resembles coarse crumbs.

3. Add the egg yolk and vanilla extract.

4. Gradually add the ice water until the dough comes together.

5. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 2 – Bake the Tart Shells

1. Preheat the oven to 350°F (175°C).

2. Roll the chilled dough to about ⅛ inch (3 mm) thick.

3. Cut circles slightly larger than the tartlet pans.

4. Press the dough into six mini tart pans and trim the edges.

5. Prick the bottoms with a fork.

6. Line with parchment paper and fill with pie weights or dried beans.

7. Bake for 12 minutes.

8. Remove the weights and bake for another 6–8 minutes, until lightly golden.

9. Cool completely.

Step 3 – Prepare the Lemon Curd

1. In a heatproof bowl, whisk together:

   • Eggs

   • Egg yolks

   • Sugar

   • Lemon juice

   • Lemon zest

   • Salt

2. Place the bowl over a saucepan of gently simmering water (double boiler).

3. Stir constantly for 8–10 minutes, until the mixture thickens enough to coat the back of a spoon.

4. Remove from the heat and whisk in the butter until smooth and glossy.

5. Strain through a fine-mesh sieve for an ultra-smooth texture.

6. Allow to cool slightly.

Step 4 – Fill the Tartlets

1. Spoon or pipe the lemon curd into each cooled tart shell.

2. Smooth the tops with a small offset spatula.

3. Refrigerate for 2 hours, or until fully set.

Step 5 – Prepare the Whipped Cream

1. Beat the heavy cream, powdered sugar, and vanilla until soft peaks form.

2. Transfer to a piping bag fitted with a star tip.

Step 6 – Decorate

1. Pipe a small rosette of whipped cream onto each tartlet.

2. Top with several fresh blueberries.

3. Garnish with a fresh mint leaf.

4. Lightly dust the edges with powdered sugar.

5. Finish with a little grated lemon zest if desired.

Chef's Tips

• Use freshly squeezed lemon juice for the brightest citrus flavor.

• Chill the tart shells completely before filling to keep the curd smooth and stable.

• Straining the lemon curd removes zest and egg solids, resulting in a silky finish.

• For extra shine, lightly brush the blueberries with warm apricot glaze.

• Assemble the tartlets shortly before serving to keep the crust crisp.

Estimated Nutrition (Per Tartlet)

• Calories: ~290 kcal

• Protein: 4 g

• Fat: 17 g

• Carbohydrates: 31 g

• Fiber: 1 g

• Sugar: 18 g

• Sodium: 95 mg

Serving Suggestion

These Mini Lemon Curd Tartlets with Fresh Blueberries are a bright and elegant dessert featuring crisp buttery pastry filled with silky homemade lemon curd. Finished with lightly sweetened whipped cream, juicy blueberries, and fresh mint, they offer the perfect balance of tangy citrus and natural sweetness. Serve chilled with Earl Grey tea, iced lemonade, or a glass of sparkling wine for afternoon tea, brunch, or a sophisticated dessert spread.