1 from 1 vote
33 comments
July 27, 2012
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For those of you who don’t know, I’m a bit of a lemon FREAK. {Proof:this, this and this.} I really like lemon desserts, especially. I take after my mother, who coincidentally is celebrating her birthday today….Happy Birthday Momma! {And while I’m at it, happy birthday to my older sister Shayna–who has the same birthday as my Mom–and my younger sister Chelsea who celebrated yesterday! I sure love you lovelies!}
Well, the other day I wanted to make some cute little lemon tarts because{1} tarts are cute {2} I like cute things {like tarts…and my husband} {3} I especially like cute things that happen to be lemon {4} I had some extra pie crust laying around from making too big of a batch originally from thispretty little quiche{5} I had a craving for something sweet {6} I have a carb addiction {7} I’m a lemon freak {8} I’m a lemon freak.
So there you have it. To make these, you need to start off with some lemons. I had no lemons in the house so I went out and got approximately twelve thousand….from Costco….in a large bag…..that wasbigger and heavier than my child.
I’m really smart sometimes.
Also, I feel it’s important to stress that I’m a lemon freak. Thank you for understanding.
Anyways, these are super simple and require very few ingredients. The filling consists of egg yolks, lemon zest, lemon juice and sweetened condensed milk. Mix that all together and spoon it evenly between twelve pie crust lined muffin tins and bake.
Once they come out of the oven, let them come to room temperature and then refrigerate. When you’re ready to serve, whip some cream and pipe a border around the edges of the tarts leaving a spot in the middle to fill with berries. Cover the berries with more cream and voila! A tart!
I added a raspberry on top to make it extra purdy. Keep these refrigerated until ready to serve.
These are perfect portions–1 per person is plenty because they are so rich, sweet, creamy and tangy. Hands down one of the best summer desserts ever. EVER. That’s quite the statement I know, but it’s one I completely agree with.
If you’re not into the raspberry thing, check out this straight up lemon cream pie. Almost the identical recipe minus the raspberries.
Please make these soon! You will be glad you did! Also, I might make up some lemon freak t-shirts. I’m sure you’d all buy 17 and support the cause, right? 🙂
Have a great weekend!
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1 from 1 vote
Mini Lemon Tart Recipe
Creamy, sweet, zesty, and cute! This mini Raspberry Lemont Tart recipe is all this AND super simple made with few ingredients.
servings 12 tarts
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 2 hours hrs 30 minutes mins
Ingredients
- 2 9 inch Pie Crust Uncooked
- 14 oz Sweetened Condensed Milk 1 can
- 3 whole Egg Yolks
- 2 Tablespoons Lemon Zest
- ½ cups Fresh Lemon Juice
- 1 1/2 cups fresh raspberries
- 1 1/2 cups Heavy Whipping Cream
- ¼ cups Powdered Sugar
- 1 teaspoon Vanilla Extract
US Customary - Metric
Instructions
Preheat oven to 350 degrees F. Using a glass or round cookie cutter, cut chilled pie crust into 2-3 inch circles and place into muffin tins to form tart shells. Refrigerate.
In small bowl, mix sweetened condensed milk, egg yolks, lemon zest and lemon juice together until evenly combined. Spoon evenly between tart shells and bake 10-15 minutes or until filling is set and crust is cooked.
Cool tarts to room temperature, then cover with plastic wrap and refrigerate until completely chilled (at least 2 hours.)
Before serving, whip cream with powdered sugar and vanilla until stiff peaks form. Pipe a skinny boarder around the edges of every tart. Fill with fresh raspberries. Pipe more cream over top berries to cover. Garnish with more fresh raspberries. Refrigerate until ready to serve.
Nutrition
Calories: 397kcal | Carbohydrates: 40g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 101mg | Sodium: 192mg | Potassium: 215mg | Fiber: 2g | Sugar: 21g | Vitamin A: 595IU | Vitamin C: 10mg | Calcium: 130mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: lemon tart
