Mini Lemon Tarts

These are the perfect dessert for a party, baby shower or any get together where you want self contained desserts that are easy to just pick up and eat.  They are pretty and sweet with the perfect amount of tartness from the lemon curd.  

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Ingredients 

*Lemon Curd*

  • 3 large eggs
  • 1 cup sugar (I used coconut sugar, it changed the color of the curd since coconut sugar is brown but it tasted delicious)
  • 1 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 5 tbsp unsalted butter softened

*Crust*

  • 8 oz cream cheese at room temperature
  • 4 tbsp unsalted butter at room temperature
  • 1 1/2 cups all-purpose flour

*Filling*

  • 1/2 cup heavy cream
  • 2/3 cup lemon curd
  • 1/2 cup raspberries (24-28 raspberries)
  • 1/8 cup powdered sugar for topping

Directions

For the lemon curd: in a medium saucepan combine eggs, sugar, lemon juice and lemon zest and whisk for one minute.  Turn burner on to medium heat and cook until the mixture reaches 170 degrees on a candy thermometer, this should take 5-10 minutes.  If you don't have a candy thermometer, run a spatula along the bottom of the saucepan and if the spatula leaves a clean trail before being filled in, it's finished.  

Remove from the heat and stir in the butter until well combined.  Pour the filling through a mesh sieve into a bowl, this will remove any clumps and make the curd smooth.  Cover with plastic wrap and cool completely in the refrigerator.  

For the crust: Preheat oven to 375 degrees.  Combine softened cream cheese and butter in a stand mixer and beat until combined and fluffy.  Add flour and mix until completely incorporated.  Form dough into a ball and cover with plastic wrap and refrigerate for 30-40 minutes or pop it in the freezer for 15.  

Spray a mini muffin tin with cooking spray.  Remove from the refrigerator or freezer and roll out on a lightly floured surface.  Cut out with a round cookie cutter or a flour shaped cookie cutter like I used and place pieces of dough in the prepared baking cups.  Bake for 8-10 minutes, remove and let cool.

For the filling: Whip heavy cream with a hand mixer until stiff peaks form.  Fold in lemon curd until just combined.  Spoon filling into crust cups, top with a raspberry and dust with powdered sugar.  

Serve and enjoy!

 

Adapted from Sweet and Savory