Heart desserts are just so CUTE. I know what you might be thinking: It’s not even FEBRUARY yet. But I submit that there is no better time to enjoy heart shaped goodies than right here, right now! These Mini Tarts with Lemon Curd and Shortbread Crust (and whipped cream) are perhaps the best combination of refreshing and satisfying that has ever existed. The lemon curd is both tart and creamy, the shortbread crust is incredibly buttery + flaky without falling apart (a bit of a must when it’s holding curd inside), and the whipped topping just puts that finishing touch on. It’s a perfect harmonious balance of citrusy delight, and I am so excited to be sharing it with you.
Lemon has long been one of my favorite flavors. There’s just something uniquely summery about it that still transcends seasons. It is fully acceptable to make lemon desserts year around, but we are in the height of “citrus season” as it were, with varying fruits being in-season from roughly October to April. Although lemons are generally in season between fall and the early parts of summer, the are found year-around in most markets and are at their height in the springtime.
What you will need to make these Mini Tarts with Lemon Curd and Shortbread Crust:
All Purpose Flour
Powdered Sugar
Salt
Salted Butter
Pure Vanilla Extract
Large Egg Yolks
Lemon Juice (preferably fresh-squeezed, and this is similar to my citrus juicer but darker in color)
Heavy Cream
The Pans
Now I used the cutest little mini heart tart pans (with removable bottoms, hallelujah for that feature!), but you can use mini rounds, a large 9” round, a 9” square, or really any other pan you possess like a cheesecake pan, in a pinch. The removable bottoms help to ensure that the tart stays together upon removal from the pan, but these tart pans are quite nonstick and I haven’t had any issues whatsoever with removing any of my tarts.
I used 4 medium-large lemons to get the ½ cup of fresh squeezed lemon juice, but varying sizes of lemons will yield difference measurements of juice. Be sure to plan accordingly because it is better to have too much on hand than too little.
This shortbread crust can easily be made gluten free with a simple 1:1 gluten free flour sub. I always recommend Bob’s Red Mill 1:1 Gluten Free Baking Flour because it is truly a wonderful substitute that keeps the flavors and textures quite close to the all-purpose counterpart.
As always, tag me if you make this Mini Tarts with Lemon Curd and Shortbread Crust! -> #HHBBAKES
XO,
Heather
Other Favorite Tart Recipes
S’mores Chocolate Tart with Toasted Marshmallow Fluff
Mini Tarts with Lemon Curd and Shortbread Crust
Ingredients
- Crust: 1 ½ cup all-purpose flour
- ⅓ cup powdered sugar
- Pinch of salt
- ¾ cup salted butter, melted
- 1 teaspoon pure vanilla extract
- For the filling: 6 large egg yolks
- ¾ cup granulated sugar
- ½ cup fresh lemon juice
- ½ cup (1 stick) salted butter, softened and cut into four chunks
- 2 tablespoon heavy cream
- Whipped Cream for topping
Instructions
- Preheat oven to 350°F. Make the crust: in a small bowl, mix the flour, sugar and salt. Add the melted butter and vanilla, stirring together until thoroughly mixed. Dough should be warm and buttery but not sticky.
- Press the dough evenly along the sides and bottom of a 9 inch round tart pan, or four mini tart pans. With a fork, puncture base of tart(s) a few times to allow air to escape. The tart will puff up less this way. Alternatively, you can use pie weights to ensure this doesn’t happen as well. Bake for 10-12 minutes for mini tarts, and 12-15 for larger tart {or until golden brown}. Remove and allow to cool.
- Make the filling: Beat the egg yolks, sugar, and lemon juice. Mix until combined.
- Pour the mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}. After about five minutes has elapsed, gently add the butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.”
- Remove from heat and strain mixture to remove any tiny egg pieces that might have gotten cooked. Once strained, add the heavy cream, whisking until completely incorporated. Cool completely in the refrigerator, covering top of the curd to prevent a skin from forming.
- To make the whipped cream: Beat ¾ cup heavy cream plus 2-3 teaspoon powdered sugar (to taste) with a mixer or by hand until stiff peaks form.
- Pour cooled lemon curd into cooled tart shell, and top with whipped cream. Serve immediately and store any leftovers covered in the refrigerator for up to 3 days. Enjoy!
Cheryl says
hello heather, thank you for this recipe! i cannot wait to try it!
for the lemon curd, i’ve seen several recipes that suggest using a double broiler to prevent burning. do you recommend a double broiler or cooking it directly in a pot over the stove will still work (like in your recipe)?
Heather Templeton says
I hope you love it! I do not use a double broiler. I’ve never burned my lemon curd, and I’ve made it so many times! Keeping the heat low enough helps, but it’s all about constant stirring. If you’d rather though, use the double broiler! I just don’t have a how-to on that since I haven’t done that method. 🙂