Description
Buttery, flaky mini tarts filled with tangy lemon curd. These bite-sized treats are perfect for Easter, spring gatherings, or afternoon tea.
Ingredients
Scale
- 1 unbaked pie crust (store-bought or homemade)
- 1 cup lemon curd (store-bought or homemade)
- Powdered sugar (for dusting, optional)
- Easter or spring-themed sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- Roll out the pie crust and cut 12-14 small rounds using a cookie cutter.
- Press the dough rounds into the mini muffin tin and prick the bottoms with a fork.
- Bake for 8-10 minutes or until golden brown. Let cool completely.
- Fill each tart shell with 1-2 teaspoons of lemon curd.
- Garnish with powdered sugar and sprinkles, then serve.
Notes
- Bake tart shells ahead and fill before serving for the best texture.
- Store in an airtight container for up to 3 days.
- Swap lemon curd for jam, Nutella, or custard for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Spring Treats