Mini Lemon Tarts With Blueberry Sauce

These mini lemon tarts feature a flaky pastry crust, tangy lemon filling, and lots of fresh blueberry sauce spooned on top.

Full-size tarts have their time and place, but there’s something extra special about minis. Enter, these gems of a personal-sized dessert.

 These tarts are kind of a cross between lemon pie and blueberry pie and it’s all stuffed into a flaky pastry shell that you won’t have to share with ANYONE.

Music to any dessert-lovers ears.

These tarts definitely do not require a background in pastry! The crust, filling, and sauce are quick to come together and honestly, the longest part is just rolling out and shaping the pastry crust.

Worth the effort, trust me! Everyone you serve these to are going to be impressed.

These Lemon Tarts feature…

• A flaky, buttery pastry crust
• A tangy, custardy lemon curd filling
• Fresh blueberry sauce spooned on top

Making the Lemon Tarts

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• All-purpose flour
• Granulated sugar
• Kosher salt
• Unsalted butter
• Lemon
• Eggs
• Blueberries
• Cornstarch

Equipment List

The baking pan for these tarts is a muffin pan. Originally when these tarts were published years ago I used mini tart pans but I realized recently that this is not a very common piece of equipment that many cooks have in their kitchen. I found that a muffin pan works just as well!

You will also need a mixing bowl, a few saucepans, as well as a rolling pin for rolling out the pie crust.

Tips for Perfect Lemon Tarts

1. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
2. Use cold butter – pastry crust relies on cold fat to build the flaky layers while it bakes so it’s important that your butter is as cold as possible. I recommend grating your butter on a box grater and throwing it in the freezer for 30 minutes.
3. Use ice water – again, we want all the fats and liquids as cold as possible.
4. Lightly handle dough – over stirring and kneading of the dough will cause gluten to form resulting in a tough crust. If you find your dough is a little too dry and crumbly during this step, add a few extra splashes of ice water.
5. Chill pie dough twice – again, you want everything as COLD as possible prior to baking. Chill the dough at least 30 minutes before rolling out and then chill it again once it’s shaped in the pan.
6. Roll pastry dough into 4-1/2-inch circles – this size crust fits perfectly in muffin cups with a little extra to spare to fold under and crimp into a decorative edging.
7. Par-bake crust – this sets the crust before adding the lemon filling.
8. Do not overbake filling – once the filling is added to the tart shells it will only take 5-8 minutes of additional baking.
9. Chill tarts before serving – this chill time will set the lemon filling.

Recipe Variations

Try these ideas for a different twist on these tarts.

• Use pre-made pastry crust – use pre-made pastry dough (enough for a 9-inch pie) in place of the homemade crust.
• Try a different citrus – grapefruit, lime, or orange work great in place of the lemon.
• Substitute another fruit – try diced strawberries, blackberries, or raspberries in place of the blueberries.

Every component of these tarts is an absolute dream together! The flaky pastry, all that silky lemon curd, and the spoonfuls of fresh blueberry sauce on top all work together to make one glorious dessert.

No fancy bakery required!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

Try these other lemony favorites next!

• Lavender Lemon Coffee Cake
• Coconut Lemon Curd Thumbprints
• Lemon Olive Oil Cake

This post was updated with new recipe adjustments and photos on 7/23/25.