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Lemon Curd Mini Tarts with Berries

These delightful mini tarts feature buttery almond flour crusts filled with tangy lemon curd and topped with vibrant berries, making for a perfect and impressive dessert.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Lemon Curd
  • 6 large Eggs Regular eggs for curd preparation
  • 2 large Egg Yolks Used for a richer curd
  • 1/2 cup Butter Adds silky richness to the curd
  • 1 cup Lemon Juice Freshly squeezed for best flavor
  • 2 tablespoons Lemon Zest For intense lemon flavor
  • 1 1/2 tablespoons Lemon Zest Additional zest for more flavor
  • 1/3 to 1/2 cup Honey or Maple Syrup Sweetener to taste
For the Almond Flour Crust
  • 1 cup Superfine Blanched Almond Flour Gluten-free option
  • 1 large Egg To bind the crust
  • 1/2 tablespoon Butter For greasing muffin tin
  • 1 tablespoon Honey For added sweetness in the crust
For Topping
  • 1 cup Fresh Berries (Raspberries, Blueberries, Strawberries) Choose your favorites for color and flavor
  • Mint Leaves or Powdered Sugar (Optional) For garnish

Method
 

Prepare the Lemon Curd
  1. Zest and juice the fresh lemons.
  2. In a heatproof bowl over a double boiler, whisk together the eggs, egg yolks, butter, honey, lemon juice, and lemon zest.
  3. Stir constantly for about 10 minutes until the mixture thickens into a velvety curd.
  4. Strain the curd through a fine mesh sieve and then chill in the refrigerator for at least 2 hours.
Make the Almond Flour Crust
  1. Preheat your oven to 300°F (150°C).
  2. In a mixing bowl, combine almond flour, egg, butter, honey, and additional lemon zest.
  3. Work the mixture until it resembles a dough.
  4. Roll the dough out between two sheets of parchment paper and cut it into circles to fit into your greased muffin tin.
  5. Press the dough circles into the muffin tin and bake for about 10-12 minutes.
  6. Once baked until golden, let cool completely.
Assemble the Tarts
  1. Carefully loosen the tart shells from the muffin tin.
  2. Fill each shell three-quarters full with chilled lemon curd.
  3. Top with fresh berries and optional garnishes.
Serve
  1. These tarts can be served chilled or at room temperature.
  2. Drizzle lightly with honey or sprinkle with edible flowers if desired.

Notes

If storing leftovers, freeze in an airtight container, with wax paper in between tarts. Thaw in refrigerator overnight for best texture.