Mini Lemon Tarts With Blueberry Sauce

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

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 416kcal

Place flour, sugar, and salt in a large bowl and use your fingers or a pastry cutter to work butter and egg yolk into flour until butter is in pea-sized clumps. Drizzle 2-3 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass. (if dough seems too dry, drizzle in an extra tablespoon or two)
Turn dough onto a surface and very gently knead several times until dough comes together. Form dough into a smooth disc and wrap in plastic wrap. Chill dough in refrigerator 30 minutes or up to 6 days.
Preheat oven to 350F. Turn pie pastry out onto a floured surface and divide into 8 pieces. Roll each portion out into a 4-1/2-inch circle. Press each dough circle into the bottom and up the sides of 8 muffin pan cups. Fold any excess crust underneath to form a border and crimp edges. Refrigerate crust 20 minutes.
Line the pastry shells with parchment paper and fill with pie weights. Bake tarts at 350F 8 minutes, remove pie weights, and continue baking at 350F 10-15 minutes until tarts are a very light golden brown. Keep oven on and set tart shells aside for a moment.

In a small saucepan, whisk lemon juice, zest, eggs, yolks, and sugar together until smooth. Add butter to pan and set over medium heat.
Whisk filling frequently over medium heat 4-6 minutes until lemon filling is bubbly and thickened. Remove from heat and strain through a fine-mesh strainer.
Spoon lemon curd filling into tart shells and smooth tops. Bake tarts at 350F 5-8 minutes until edges of crust are golden brown and lemon filling is wiggly.
Allow tarts to cool completely in pan on a wire cooling rack. Once cooled, remove tarts from pan with a butter knife and refrigerate 2 hours.

Combine all sauce ingredients in a small saucepan over medium heat. Bring to a simmer over medium heat, stirring frequently until sauce is bubbly and thickened. Allow sauce to cool.
When ready to serve, spoon blueberry sauce over tarts and serve immediately. Enjoy!

Storing Instructions

Store tarts in refrigerator up to 4 days.