Mini Lemon Tarts Recipe

Mini Lemon Tarts Recipe King Arthur Baking

WebAdd the flour and mix gently until the dough is cohesive. Shape the dough into a 1"-thick disk, wrap it in plastic, and refrigerate for at least 1 hour. …

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1. To make the crust: Mix together the cream cheese, butter, sugar, and salt until smooth., Add the flour and mix gently until the dough is cohesive., Shape the dough into a 1"-thick disk, wrap it in plastic, and refrigerate for at least 1 hour., To make the filling: Whisk together the lemon juice, zest or oil, and the sugar., Whisk in the eggs, then the sour cream., To assemble: Roll the dough on a floured surface into a circle 1/8" thick., Using a 2 3/4" biscuit cutter, cut out 30 circles, gathering the scraps and re-rolling the dough as necessary., Preheat the oven to 375°F.
2. Grease a 24-cup mini-muffin pan., Transfer dough circles to the cups of the pan, pressing into the corners and up the sides of each cup.
3. You'll have six circles left over; refrigerate them and bake them as a second batch, once you've finished this first batch and allowed the pan to cool to just barely warm., Chill the tart shells in the refrigerator until firm, about 20 minutes., Remove the tart shells from the refrigerator then pour the filling into each shell until it nearly reaches the rim of the cup., Bake the tarts for 20 to 24 minutes, until the crust turns golden and the filling has set., Remove the pan from the oven and let the tarts cool for 10 minutes in the pan., Transfer the tarts to a rack to cool completely before serving.
4. Let the pan cool, then bake the remaining six tarts.

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Mini Lemon Tarts with Shortbread Crust Lively Table

WebApr 10, 2020 · Preheat oven to 300° F. Remove dough from refrigerator and press into mini tart pans. Place on a cookie sheet and bake for 10-15 …

1. In a stand mixer, cream together butter and sugar. Mix in vanilla. Add flour, and salt and mix well. Refrigerate dough for 30 min.
2. Preheat oven to 300° F. Remove dough from refrigerator and press into mini tart pans. Place on a cookie sheet and bake for 10-15 minutes or until lightly golden.
3. Remove from oven and let cool before removing tarts from pans.
4. Fill each cooled tart crust with lemon curd. Top with berries or whipped cream (optional).

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Mini lemon tarts in puff pastry Eazy Peazy Desserts

WebJun 24, 2020 · 1. Cut the puff pastry into squares a little larger than the tart pans. Spread the squares in the pans and cover with baking paper. Put …

1. Cut the puff pastry into squares a little larger than the tart pans. Spread the squares in the pans and cover with baking paper. Put in pie weights, and bake.
2. Place all ingredients for the lemon cream in a saucepan and cook over low heat until it thickens.
3. Cool the shells completely and cool the lemon cream until no longer hot, then pour in the lemon cream in the shells and chill in the refrigerator until set.
4. Decorate with jam or fresh fruit.

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