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Mini Lemon Tarts

Author: Charlotte Bothe

With a flaky, rich cream cheese pastry crust and a zesty lemon filling, these mini tarts are delicious two-bite treats. They're an ideal complement to an afternoon tea in the garden.

At a glance

Prep
Bake
Total
Yield
30 mini tarts

Ingredients

Choose your measure:

Crust

Filling

  • 1/2 cup fresh lemon juice (the juice of about 2 large lemons)
  • 1 tablespoon grated lemon rind (lemon zest) or 1/8 teaspoon lemon oil
  • 1 cup sugar
  • 3 large eggs
  • 1/3 cup sour cream

Instructions

  1. To make the crust: Mix together the cream cheese, butter, sugar, and salt until smooth.
  2. Add the flour and mix gently until the dough is cohesive.
  3. Shape the dough into a 1"-thick disk, wrap it in plastic, and refrigerate for at least 1 hour.
  4. To make the filling: Whisk together the lemon juice, zest or oil, and the sugar.
  5. Whisk in the eggs, then the sour cream.
  6. To assemble: Roll the dough on a floured surface into a circle 1/8" thick.
  7. Using a 2 3/4" biscuit cutter, cut out 24 circles, gathering the scraps and re-rolling the dough as necessary.
  8. Preheat the oven to 375°F. Grease a 24-cup mini-muffin pan.
  9. Transfer the dough circles to the cups of the pan, pressing into the corners and up the sides of each cup.
  10. Chill the tart shells in the refrigerator until firm, about 20 minutes.
  11. Remove the tart shells from the refrigerator then pour the filling into each shell until it nearly reaches the rim of the cup.
  12. Bake the tarts for 20 to 24 minutes, until the crust turns golden and the filling has set.
  13. Remove the pan from the oven and let the tarts cool for 10 minutes in the pan.
  14. Transfer the tarts to a rack to cool completely before serving.