Mini Tarts with Lemon Curd & Berries (Print version)

Crisp mini tart shells filled with silky lemon curd and topped with fresh berries for a bright make-ahead dessert.

# Ingredients:

For the tart shells

01 - 1 1/4 cups (160 g) all-purpose flour
02 - 1/4 cup (30 g) powdered sugar
03 - 1/4 teaspoon fine salt
04 - 1/2 cup (113 g) cold unsalted butter, cubed
05 - 1 large egg yolk
06 - 1-2 tablespoons cold water, as needed

For the lemon curd

07 - 3 large eggs
08 - 2 large egg yolks
09 - 2/3 cup (135 g) granulated sugar
10 - 1/2 cup (120 ml) fresh lemon juice
11 - 1 tablespoon finely grated lemon zest
12 - 6 tablespoons (85 g) unsalted butter, cut into pieces
13 - Pinch of fine salt

For topping

14 - 1 1/2 cups (225 g) mixed fresh berries, such as raspberries, blueberries, blackberries, and sliced strawberries
15 - Fresh mint leaves, optional
16 - Powdered sugar for dusting, optional

# Instructions:

01 - Whisk flour, powdered sugar, and salt in a bowl. Cut in the cold butter until the mixture looks like coarse crumbs. Stir in the egg yolk and 1 tablespoon cold water, adding a little more water only if the dough feels dry.
02 - Gather the dough into a disk and chill for 20 minutes. Roll thinly, cut small rounds, and press them into a mini muffin pan or tartlet pan. Prick the bottoms with a fork and chill for 10 minutes.
03 - Heat the oven to 350 F. Bake the shells for 12-15 minutes, until lightly golden at the edges and dry in the centers. Cool completely in the pan, then lift out carefully.
04 - Whisk eggs, yolks, sugar, lemon juice, zest, butter, and salt in a heatproof bowl set over gently simmering water. Cook, stirring often, for 8-10 minutes until thick enough to coat a spoon.
05 - Strain the warm curd through a fine sieve into a clean bowl. Press plastic wrap against the surface and chill until cold and spoonable, at least 1 hour.
06 - Spoon lemon curd into the cooled shells. Top each tart with berries and mint if using. Dust lightly with powdered sugar just before serving, if desired.

# Good to know:

01 - Makes about 18 mini tarts.
02 - Best assembled the day they are served.
03 - The curd can be made up to 1 week ahead and kept refrigerated.

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