Mini Lemon Raspberry Tarts

These Mini Lemon Raspberry Tarts offer a delightful combination of bright citrus and fresh berries tucked into a tender, buttery shell. Perfect for celebrations or casual treats, their balance of tangy lemon curd and juicy raspberries makes each bite feel like a burst of sunshine. Baking these tarts always reminds me of warm afternoons spent with family, exchanging laughter while the lemon scent filled the kitchen.

I remember making these during a spring gathering and watching everyone reach for seconds without hesitation. Now they’re a regular request for birthdays and holidays.

Ingredients

• All-purpose flour: for a tender yet sturdy shell look for bleached flour for a lighter crust
• Granulated sugar: adds just the right sweetness to the dough and lemon curd superfine sugar dissolves best
• Unsalted butter: provides richness and flakiness — use quality European-style butter if possible for extra flavor
• Egg yolks: in both shell and curd help bind and enrich contributing to smooth texture
• Cold water and vanilla extract: gently bring the dough together with flavor
• Fresh lemons: for juice and zest bring natural acidity and bright citrus notes choose firm unwaxed lemons
• Fresh raspberries: add a juicy contrast and pretty pop of color pick berries that are plump and firm
• Powdered sugar: optional for dusting a delicate sweetness on top

Instructions

Prepare the Tart Shells:

Place flour sugar and salt in a food processor. Pulse in the cold butter cubes until the mixture looks like coarse crumbs. Add the egg yolk beaten with cold water and vanilla extract and pulse just until the dough forms a ball. Wrap in plastic and chill for 30 minutes. Roll the dough on a floured surface then cut into circles slightly larger than your mini tart pans. Gently press each circle into the pan and prick the bottom with a fork to let steam escape. Chill the shells for 15 minutes before baking at 350 degrees Fahrenheit for 10 to 12 minutes or until golden. Remove and let cool completely before filling.

Make the Lemon Curd Filling:

Whisk lemon juice lemon zest sugar and egg yolks together in a saucepan over medium-low heat. Stir constantly to prevent curdling and cook until the mixture thickens enough to coat the back of a spoon usually 6 to 8 minutes. Remove from heat and immediately stir in the cubed butter until melted and the curd is smooth. For an extra silky texture pass the curd through a fine sieve. Let the curd cool to room temperature then refrigerate until set but still soft enough to pipe or spoon.

Assemble the Tarts:

Fill each cooled tart shell evenly with the chilled lemon curd. Top with fresh raspberries arranged neatly for visual appeal. Dust with powdered sugar just before serving if you like a little extra sweetness and elegance.

My favorite part is the lemon curd — it takes patience to get the texture just right but the creaminess and zing are worth every minute. This recipe always brings back memories of baking beside my grandmother whose lemon trees supplied the freshest fruit imaginable.

Storage tips

Store unfilled tart shells airtight at room temperature for up to 3 days or freeze for up to 2 months. Keep lemon curd chilled and covered for up to 4 days. Assemble just before serving to maintain flaky crust and fresh berry texture.

Ingredient substitutions

Gluten-free flour blends can replace all-purpose flour for those with sensitivities without losing the pastry’s crispness. Blackberries make a lovely substitute for raspberries adding a richer color and slightly sweeter taste. Lime juice and zest can swap with lemon for a citrus twist that still pairs beautifully with the tart shell and berries.

Serving suggestions

Pair these tarts with a fragrant cup of Earl Grey tea or a sparkling wine to complement the zesty citrus. Adding a swirl of whipped cream or a drizzle of raspberry coulis takes the presentation to the next level for special occasions. Mini versions on canapé plates make stunning party bites.

These mini tarts are bright and delicious and are best assembled just before serving to preserve the crisp shells. They make a charming, celebratory dessert that’s sure to impress.

Your Recipe Questions Answered

→ Why is my lemon curd runny?

It may need more gentle cooking time to thicken. Stir continuously over medium-low heat and chill to help it set firm.

→ How to prevent tart shells from shrinking during baking?

Chill the dough thoroughly, avoid overworking, and prick the bottoms to release steam for even baking.

→ Can these tarts be frozen?

The tart shells freeze well in airtight containers. Lemon curd freezes separately, but assembled tarts with fresh raspberries are best fresh.

→ What substitutes can I use for raspberries?

Fresh blackberries offer a sweeter note and deeper color, pairing well with the citrus curd.

→ How do I achieve a smooth lemon curd texture?

Whisk gently and continuously over moderate heat, avoiding boiling to prevent curdling the eggs.