Zesty Lemon Burst Mini Tarts
Recipe Introduction
Quick Hook
Ever get that craving for something zingy and sweet? These Zesty Lemon Burst Mini Tarts are the answer. Honestly, these finger food desserts are so good, they're addictive!
Brief Overview
These little lemon desserts are inspired by classic French lemon tarts . It's a medium level recipe that takes about an hour.
This lemon tart recipe yields around 24 mini desserts , perfect for sharing.
Main Benefits
Lemon desserts can be a great source of Vitamin C. They're also the perfect tea party treats . These bite sized desserts are special because they're both elegant and easy to eat.
Let's talk about these individual desserts ...Oh my gosh, I adore mini lemon tarts ! They're like little rays of sunshine on a plate.
They remind me of summer garden parties and afternoon teas with my nan. I always struggled with the pastry. It would either be too crumbly or too tough.
But I've finally cracked it. It is so delicious! I swear!
These easy dessert recipes are perfect when you need a quick and impressive treat. Think sophisticated finger food desserts that are a total crowd pleaser.
I mean, who can resist a lemon dessert ? Not me, that’s for sure! I love dessert finger foods . These are lovely small desserts , aren't they?
Trust me, mastering this lemon tart recipe is totally worth it. They are perfect as tea party treats . The secret is all in the chilling time for the pastry, don't skip that step.
I swear that these mini lemon tarts will be a hit! I really believe so!
Ingredients & Equipment for Zesty Lemon Burst Mini Tarts
Alright, let's dive into what you'll need to whip up these gorgeous mini lemon tarts . These are perfect dessert finger foods , trust me.
No need to panic, it’s all pretty straightforward!
Main Ingredients: Get Your Bake On!
Okay, so, for the pastry and honestly, this is where it all starts you'll need:
- 1 1/4 cups ( 150g ) all-purpose flour (plus extra for dusting, obvs)
- 1/2 cup ( 113g , 1 stick) unsalted butter, and it MUST be very cold, cut into cubes
- 1/4 cup ( 60ml ) powdered sugar (icing sugar, for you fancy folks)
- 1 large egg yolk
- 2-3 tablespoons ( 30-45ml ) ice water
Quality of the butter is key here. Go for a good brand; you'll taste the difference. For the crust, remember to use cold butter.
Now, for that lemony filling. Oh my gosh , it’s so good! You will need:
- 1 cup ( 200g ) granulated sugar
- 1/4 cup ( 30g ) all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup ( 120ml ) freshly squeezed lemon juice (from about 3-4 lemons, roughly)
- 1/4 cup ( 57g , 1/2 stick) unsalted butter, cut into cubes
- 1 tablespoon lemon zest
Seriously, fresh lemon juice is the way to go. Bottled stuff just doesn't have the same zing. This is the soul of our lemon tart recipe .
Seasoning Notes: Aromatic Awesomeness
For these mini lemon tarts , the magic is in the balance. The salt enhances the sweetness. The lemon zest is essential for that intense lemon flavour. Honestly, don't skip it!
If you're feeling adventurous, a tiny pinch of cardamom in the filling can add a warm, exotic note. Don't overdo it, though! It should complement the lemon , not overpower it.
Equipment Needed: Keep it Simple!
Honestly, you don't need a ton of fancy stuff. For these easy dessert recipes , just grab:
- A mini muffin tin ( 24 -cup)
- A food processor (optional, but seriously, it makes the pastry so easy!)
- A rolling pin
- Parchment paper or plastic wrap
- A small saucepan
- A whisk
- Measuring cups and spoons
- Lemon zester
If you don't have a food processor, you can make the pastry by hand using a pastry blender or your fingertips.
It just takes a bit more elbow grease. A lot of the bite sized desserts recipes ask for complicated equipments, but not this time!
And that's it! With these ingredients and tools, you're ready to make some seriously delicious individual desserts . These are sure to wow anyone looking for the perfect tea party treats .
Now go bake some finger food desserts !
Zesty Lemon Burst Mini Tarts: Sunshine in a Bite!
Oh my gosh, you guys are going to love these zesty lemon burst mini tarts ! They're like tiny little explosions of citrus joy, perfect for when you fancy a bit of sunshine on a cloudy day.
Honestly, I was inspired by a lemon tart recipe I saw online but felt it needed more oomph. And who doesn't love easy dessert recipes ? These little beauties are definitely a crowd pleaser and the perfect dessert finger foods .
Prep Like a Pro: Mise en Place Magic!
First things first, let's get organised. Having everything prepped is key. I like to call it "mise en place," fancy, right? Cut the 1 stick (113g) of very cold butter into cubes.
Zest those lemons - you'll need about 3-4 good sized ones. Squeeze the juice about 1/2 cup (120ml) . Remember, cold butter makes for a flaky crust! Safety tip: watch your fingers when zesting!
Let's Get Tart: The step-by-step
- Pastry Time: In a food processor, pulse the 1 1/4 cups (150g) flour, cold butter, and 1/4 cup (60ml) powdered sugar until it looks like breadcrumbs.
- Bind It: Add the 1 egg yolk and 2-3 tablespoons (30-45ml) ice water. Pulse until just combined. Don't overmix, promise?
- Chill Out: Form the dough into a disc, wrap it up, and chill in the fridge for at least 30 minutes . Trust me, this is important!
- Roll & Cut: Roll out the dough on a floured surface and cut out circles.
- Tin Time: Press the dough into a 24-cup mini muffin tin. Prick the bottoms with a fork.
- Lemon Love: Whisk together 1 cup (200g) sugar, 1/4 cup (30g) flour, salt, eggs, lemon juice, and zest in a saucepan. Add 1/2 stick (57g) cubed butter.
- Thicken Up: Cook over medium low heat, stirring constantly, until the mixture thickens.
- Bake Time: Pour the filling into the tart shells and bake at 350° F ( 175° C) for 20- 25 minutes . Filling should be set but slightly wobbly.
Pro Tips for Lemon Tart Perfection
Want to take these mini lemon tarts to the next level? Blind bake the shells for 10 minutes before adding the filling for an extra crispy crust.
A common mistake is overbaking the filling should still have a slight wobble when you take them out. These are wonderful tea party treats if you want to impress the royal family.
..or just your friends.
These are great individual desserts for all the family. Plus, you can totally make the pastry ahead of time and chill it! Or even fully bake the shells and fill them the next day.
This is a great lemon dessert recipe for that.
Seriously, these small desserts are addictive. So, go on, give these a go! You might just find your new favourite bite sized desserts .
These will make your next party great because finger food desserts are a must. This recipe for mini lemon tarts is fantastic, and they're just the thing if you want mini desserts without too much hassle.
Honestly, you won't regret it!
Recipe Notes
So, you're about to whip up these Zesty Lemon Burst Mini Tarts? Awesome! Here are a few notes to help you nail it.
I've made these lemon desserts so many times. Honestly, sometimes they turn out perfect , and other times... well, let's just say there's a learning curve.
But that's baking, innit?
Serving them Up!
Okay, so you've baked these beauties. Time to show them off! For presentation, think simple. A light dusting of powdered sugar works wonders.
Or get fancy and add a fresh raspberry or a little mint sprig. These bite sized desserts make perfect tea party treats .
Imagine them lined up all pretty on a cake stand! I swear, they look straight out of a film, you know? And, if you’re serving these as finger food desserts alongside, say, a scone? Chef's kiss!
To drink? I find they go fantastically with a classic Earl Grey. It cuts through the sweetness. Or, for something a bit different, try a sparkling elderflower presse.
Storing Secrets
Right, let’s talk storage. If you’re not scoffing all these mini lemon tarts in one go, here’s the lowdown. Keep them in an airtight container in the fridge.
They’ll last for about 3 days , which is normally more than enough time for my friends to eat them all.
Freezing? Yeah, you can freeze them, but honestly, I wouldn’t recommend it. The texture of the filling might change a bit.
If you must , freeze them individually on a baking sheet first, then pop them into a freezer bag. Reheating? Just let them thaw in the fridge and enjoy!
Remixing the Recipe
Fancy a change? Try swapping the lemon for lime. You'll get equally delightful lime tarts. You know? For a gluten-free version, use a good gluten-free flour blend for the crust.
It's surprisingly easy.
Thinking about the seasons? Use blood oranges in winter for a colourful twist. These adaptable small desserts can be as you like them.
Quick Nutrition Lowdown
Each one of these individual desserts comes in at roughly 120-150 calories. Each also contains around 2g of protein, 7-9g of fat, 12-15g of carbohydrates, and 8-10g of sugar.
Note, I got this from an online estimate. The real enjoyment comes from that burst of vitamin C and the mood boosting power of a delicious treat.
These easy dessert recipes are fun, relatively straightforward, and will impress your family and friends. Get baking, and enjoy every delicious bite! Plus, baking is therapeutic, innit?
Frequently Asked Questions
What are the best ways to store these Zesty Lemon Burst Mini Tarts so they don't get soggy?
To keep your mini lemon tarts tasting their best, store them in an airtight container in the refrigerator. This prevents the crust from absorbing moisture and becoming soggy. They'll generally last for up to 3 days this way, though they are best enjoyed sooner rather than later, before they lose that "fresh out-of-the-oven" zing!
Can I make these mini tarts ahead of time, or are they best served fresh?
You can definitely make these little beauties ahead of time! In fact, the flavors often meld together even better after a day or two in the fridge, like a well aged cheddar. However, for the best crust texture, I recommend baking the tart shells the day before and adding the filling closer to serving.
That way, you get the best of both worlds!
I'm not a fan of lemon. What are some other flavor variations I could try for these finger food desserts?
If lemon isn't your cup of tea, fear not! You can easily swap out the lemon juice and zest for lime or orange juice and zest for equally delicious variations. Or, for a more decadent twist, try a chocolate ganache filling. The possibilities are endless! This recipe is your oyster!
My lemon filling came out a bit lumpy. What did I do wrong, and how can I avoid it next time when making these finger food desserts?
A lumpy lemon filling usually means the eggs curdled during cooking. To prevent this, make sure to cook the filling over low heat, stirring constantly, like you're trying to stir up some drama. If it does happen again, you can try passing the filling through a fine mesh sieve to remove the lumps.
Also, make sure to add your butter into the mixture in chunks as it dissolves more evenly and helps prevent curdling!
Are there any tips for getting the shortcrust pastry just right? Mine always seems to be either too tough or too crumbly.
Ah, the dreaded pastry! The key is to keep the butter really cold. I often pop my butter in the freezer for 15 minutes before using it, like giving it a mini spa treatment! Also, don't overmix the dough less is more. Overmixing develops the gluten in the flour, which leads to a tough crust.
If the dough is too crumbly, add a tiny bit more ice water, one teaspoon at a time, until it just comes together. Practice makes perfect, so don't be discouraged if it takes a few tries even Prue Leith has her off days!
Can I freeze these mini lemon tarts, and if so, what's the best way to do it?
Good news! You can freeze these mini tarts. For the best results, freeze them before adding the lemon filling, as the filling can sometimes change texture after freezing and thawing. Freeze the baked tart shells in an airtight container for up to a month.
When you're ready to serve, thaw them completely and then add the freshly made lemon filling. Alternatively, you can freeze the fully assembled tarts, but expect a slightly softer crust and filling.
Zesty Lemon Burst Mini Tarts
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 150 calories |
|---|---|
| Fat | 9g |
| Fiber | 1g |
