Mini Citrus Tarts

Mini citrus tarts (click through for recipe) I almost want to rename these “Hurry Up Summer Tarts.” They taste very similar to those classic lemon bars that your mom would make every summer. You know, that perfect blend of sour and sweet. That’s what these tarts are all about, plus a little swiss meringue on top. Mini citrus tarts (click through for recipe) These are a little easier than lemon meringue pie, although with a very similar effect. What I really love about these tarts is the lemon and lime curd that you use for the filling. I had a little left over after filling my tart shells, so the next day I stirred the leftover curd into greek yogurt. It was like lemon meringue greek yogurt. And it was awesome. If you have some left over I highly recommend trying that too. It’s a lemon-lovers’ dream breakfast. 🙂Easy lemon curdHomemade Lemon (or Lime) Curd, makes about one cup.
Recipes throughout adapted from Martha Stewart’s Baking Handbook.

4 egg yolks
zest from 2 lemons
1/2 cup lemon juice
3/4 cup sugar
1/8 teaspoon salt
5 tablespoons cold butter
a pinch of salt

The above ingredient list is for lemon curd. To make lime curd simply replace the lemon zest with lime zest, and the lemon juice with a mixture of lime and lemon juice. I used two limes and one lemon for the 1/2 cup juice I needed to make my lime curd.Lemon and lime curdIn a small saucepan combine the yolks, zest, juice, and sugar. Stir over medium heat until the sugar dissolves and the mixture thickens, about 8-10 minutes. Remove from heat and stir in the salt and butter (cubed). Once the butter has completely melted into the mixture allow to cool to room temperature. Strain through a fine mesh strainer, cover, and refrigerate overnight. Don’t worry if your curd is still very thin; it will thicken up as it refrigerates. Use any leftover curd within a week (store covered in the refrigerator when it’s not being used).Best tart crustMini Tart Crusts, makes six.

6 tablespoons butter, at room temperature
1/2 cup powdered sugar
2 egg yolks
1 1/2 cups flour
1/4 teaspoon salt
3 teaspoons heavy cream

Cream together the butter and sugar. Unlike a pie crust, you don’t want your butter super cold, as you want it to incorporate well with the sugar. Stir in the egg yolks. Then stir in half the flour. Now add the salt and heavy cream. Finally, stir in the remaining flour. Once a dough ball forms, use your clean hands to incorporate any remaining ingredients into the dough ball. Cover in plastic wrap and chill in the freezer for 30 minutes or in the refrigerator for a couple of hours (or overnight).Favorite tart crust recipeDivide the chilled dough into six pieces. Roll out the dough on a lightly floured surface until it forms a big enough circle to cover the entire tart pan. Lightly spray the tart pan with cooking spray. Lay the rolled out dough into the pan, gently pressing it into the edges. Use your rolling pin to remove any excess dough around the edges (like in the photo above). Use a fork to poke a few holes in the bottom crust. Repeat for the remaining tart pans.

Bake at 350°F for 13-14 minutes until the edges begin to brown. Allow the tart crusts to cool completely before use.Mini citrus tarts (click through for recipe) Swiss Meringue

4 egg whites
3/4 cup sugar
pinch of salt

In a metal or glass bowl combine the ingredients. Set the bowl over a pot of simmering water. Do not allow the bowl to touch the water. Whisk the mixture as it cooks, about three minutes. Rub a little of the mixture between your fingers; it should feel smooth. If you can still feel the grains of sugar, keep whisking! Remove the bowl from the simmering water and use an electric mixer to beat the eggs on high for about five minutes. Beat until stiff, glossy peaks form. 

Fill the cooled crusts with lemon or lime curd. I used both, and as you can see from my photos of the curd above, they were basically the same color no matter if they were lemon or lime. So if you make both I would recommend labeling them. Or don’t, if you really like needing to taste them every time to figure out which is which. 😉 Pipe a little meringue on top of the tarts and pop them under the broiler for a minute or two (keep a close eye on them). You could also use a kitchen torch, if you have one.Mini citrus tarts (click through for recipe)Enjoy these! And seriously, make lemon meringue greek yogurt if you have leftovers. And say hello to this warm season with me! xo. Emma

Mini Citrus Tarts

Servings 6

Ingredients

  • 4 egg yolks
  • zest from 2 lemons
  • 1/2 cup lemon juice
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 5 tablespoons cold butter
  • a pinch of salt

Mini Tart Crusts, makes six.

  • 6 tablespoons butter at room temperature
  • 1/2 cup powdered sugar
  • 2 egg yolks
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 3 teaspoons heavy cream

Swiss Meringue

  • 4 egg whites
  • 3/4 cup sugar
  • pinch of salt

Instructions

  1. The above ingredient list is for lemon curd. To make lime curd simply replace the lemon zest with lime zest, and the lemon juice with a mixture of lime and lemon juice. I used two limes and one lemon for the 1/2 cup juice I needed to make my lime curd.
  2. In a small saucepan combine the yolks, zest, juice, and sugar. Stir over medium heat until the sugar dissolves and the mixture thickens, about 8-10 minutes. Remove from heat and stir in the salt and butter (cubed). Once the butter has completely melted into the mixture allow to cool to room temperature. Strain through a fine mesh strainer, cover, and refrigerate overnight. Don't worry if your curd is still very thin; it will thicken up as it refrigerates. Use any leftover curd within a week (store covered in the refrigerator when it's not being used).
  3. Cream together the butter and sugar. Unlike a pie crust, you don't want your butter super cold, as you want it to incorporate well with the sugar. Stir in the egg yolks. Then stir in half the flour. Now add the salt and heavy cream. Finally, stir in the remaining flour. Once a dough ball forms, use your clean hands to incorporate any remaining ingredients into the dough ball. Cover in plastic wrap and chill in the freezer for 30 minutes or in the refrigerator for a couple of hours (or overnight).
  4. Divide the chilled dough into six pieces. Roll out the dough on a lightly floured surface until it forms a big enough circle to cover the entire tart pan. Lightly spray the tart pan with cooking spray. Lay the rolled out dough into the pan, gently pressing it into the edges. Use your rolling pin to remove any excess dough around the edges (like in the photo above). Use a fork to poke a few holes in the bottom crust. Repeat for the remaining tart pans.
  5. Bake at 350°F for 13-14 minutes until the edges begin to brown. Allow the tart crusts to cool completely before use.
  6. In a metal or glass bowl combine the ingredients. Set the bowl over a pot of simmering water. Do not allow the bowl to touch the water. Whisk the mixture as it cooks, about three minutes. Rub a little of the mixture between your fingers; it should feel smooth. If you can still feel the grains of sugar, keep whisking! Remove the bowl from the simmering water and use an electric mixer to beat the eggs on high for about five minutes. Beat until stiff, glossy peaks form.
  7. Fill the cooled crusts with lemon or lime curd. I used both, and as you can see from my photos of the curd above, they were basically the same color no matter if they were lemon or lime. So if you make both I would recommend labeling them. Or don't, if you really like needing to taste them every time to figure out which is which. Pipe a little meringue on top of the tarts and pop them under the broiler for a minute or two (keep a close eye on them). You could also use a kitchen torch, if you have one.

Credits // Author and Photos by: Emma Chapman. Photos edited using Lux from the Signature Collection.

  • These are so adorable. I’m talking myself into buying some mini tart pans right this second. Will it last?

  • Mmm, yummy and fresh ! Lovely photos. Nice post 🙂

    ℓα ℒιcσrηe – ℒa vie est ℓa petite ℓicorne.

  • It’s heading into winter over this side of the planet. i don’t care. i’m making this!!

  • Not going away for spring break this next week, so instead I aim to try some new recipes and treat myself that way! This will definitely make the list as a spring treat!

  • Great! That’s kind of what I was imagining – that, or using my tall pot and setting a glass bowl in the steamer basket. If you do Swiss meringue again, I would love to see photos! I bake every Sunday (@galfriday612 #SundaySweets on Twitter/IG) and when I give it a shot, I’ll be sure to tag you!

  • My neighbor has a lemon tree, so she provides me with plenty of free lemons! I’ll make this for her as a thank you. What size tart pans are these? I’d like to buy some.

  • these look absolutely divine and perfect for the warmer weather we’ve been getting in Cali! Also loving your photos, especially of the dough 🙂

    xo,

    anisa
    http://whiskandheels.com

  • I think summer should hurry up as well! These tarts are adorable! I’m so ready for warm weather now!

    http://everydayingrace.blogspot.ca/

  • Oh how I love citrus desserts! There is just something so special about the sweet and sour mix. Your little tarts sure look cute. I’m sure they must have tasted really good.

  • Mmm this look incredible! I am a sucker for citrus flavored food too Xx Elle
    www.stridewithpride.net

  • Good evening to 2 lovely women:-)

    you just made my mouth run away in water………
    I hope my friend want to try to create your citrus tarts next weekend.

    Last weekend she made cupcakes:
    http://3.bp.blogspot.com/-XUKHh9g_egA/Ujw-yW49HEI/AAAAAAAAAf8/BhtHlt7AxUc/s1600/Cupcake+snehvide.jpg

    http://4.bp.blogspot.com/-otSwLj8rUj4/Ukg9dhxyluI/AAAAAAAAAic/fVbC5ahgJ4g/s1600/BeFunky_IMG_3025.jpg.jpg

    http://4.bp.blogspot.com/-1V9oCeODUDo/UqCVAUKxrlI/AAAAAAAABos/fGsWo3i0IJA/s1600/BeFunky_IMG_0639.jpg.jpg

    We simply love cakes:-)
    Heidi

  • These look delicious!

    I think i’m going to make these for my mum on mothers day!

    thegreatcatsby.blogspot.co.uk

  • I’ll have to do a photo next time I make swiss meringue to show you. Great idea.

    You just use a tall or larger pot. I use a stand mixer, and metal bowl will easily sit over the mouth of medium size pot, I just fill it with only 3 or so inches of water. The water never touches the bottom of the metal bowl, which is good bc eggs cook rather quickly so you don’t want to overheat them too fast.

    -Emma

  • Oh my gosh. I am definitely going to be making this for my mom’s bday!

  • Your deco is so cute!

    http://talisatalksbeauty.blogspot.co.uk/2014/03/show-stopper-hair-and-where-ive-been.html

  • Look delicious. Can’t wait to try to make it on my own. Also the pictures in this post are great 😉

  • OMG That looks DELICIOUS! I so have to make this! My parents coming to visit seems like a great occasion!
    Mariska
    http://CoralynxBlog.com/

  • These tarts are gorgeous!! Lemond curd has to be one of my favourite treats and you’ve photographed your take on lemon curd tarts exquisitely! Well done 🙂

  • So gorgeous and dreamy… And indeed the perfect way to celebrate Spring’s return!

  • These look so good! What a great recipe for the early spring days!

    love, Lily

    http://www.twocraziesoneblog.tk/

  • yum these look gorgeous and tasty too! love the pie making tool there as well wish I had one of those! xx. gigi. www.gigikkitchen.com

  • I’ve never been a fan of citrus baked goods, but these are so freaking cute that I may just have to try them.

  • these are so pretty! i’d be sad to eat them lol
    xxoo,
    nikki

    www.dreaminneon.blogspot.com

  • These look absolutely delicious! I definitely need a little summer right about now.

    xoxo
    Taylor

    www.welcomehometaylor.com

  • Oh yummmm! It feels like I’m the only person in my immediate friend and family circle who enjoys citrus desserts, so I usually don’t have an excuse to make any.

    But… a tart is pretty small, after all ;D

    http://cuddlyasacactus.wordpress.com/

  • those are adoooorable, and i can only imagine how delicious they would taste!

    xx, valerie
    http://www.lilyonfillmore.com

  • These sound perfect! Love everything with lemon and lime.

    http://stainsofpaint.blogspot.com/

  • Those are looking absolutely mouth watering! I can’t wait to try the recipe!

  • Those look amazing! I am hoping if I use a little gluten free flour, they will turn out just as yummy!

  • Anything citrus = hurry up summer! These look delicious! 🙂

    M.

  • Can’t wait to try this recipe, but I’m a bit confused on the meringue. Could you give some detail as to how you place the metal or glass bowl over simmering water without allowing it to touch the water? Maybe a photo or a bit more detail? Thanks much!

  • These look SO. GOOD. Lemon desserts are my favorite.

    http://www.wernerbeauty.com

  • It makes six mini tarts (the ones you see pictured are mini sized).

    Good luck!
    -Emma

  • oh wow, these look SO delicious! I love lemon bars but these make such a pretty alternative. Definitely would make a great gift!

    themountaincreative.com

  • Yum, lemon tart is definitely the best dessert ever!! My mouth is watering just at the thought of these guys 🙂

  • I love the artsy meringue creation you did! Personally I don’t really like citrus desserts, but it looks cute though!

  • The perfect trat for Spring! If only Spring would come this year to Germany…

    😉

    xx,
    E.
    www.theslowpace.com

  • I tried to find this in the post, but how many tarts does this recipe make? I’m dying to try them for a party this weekend!

  • I’m a sucker for anything citrus, so I’m going to have to try these!

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