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Mini Lemon Blueberry Tarts

These Mini Lemon Blueberry Tarts combine a zesty lemon filling with sweet blueberries in a buttery tart shell, creating a delightful dessert perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 tarts
Course: Dessert, Snack
Cuisine: American, Baked
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Tart Shells
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, softened Chilled for better texture
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
For the Lemon Filling
  • 1/2 cup lemon juice About 3-4 lemons
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 teaspoon lemon zest
  • 1 cup fresh blueberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, powdered sugar, and salt.
  3. Mix in the softened butter until the mixture resembles coarse crumbs.
  4. Add the vanilla and work the mixture into a dough.
  5. Press the dough into a mini muffin tin, creating little tart shells.
  6. Bake for 10-12 minutes, or until golden brown. Allow to cool.
Making the Filling
  1. In a separate bowl, whisk together the granulated sugar and eggs until smooth.
  2. Gradually add lemon juice and lemon zest, mixing until well combined.
Assembly
  1. Pour the lemon mixture into the cooled tart shells, filling each about three-quarters full.
  2. Top with fresh blueberries.
Baking
  1. Return the muffin tin to the oven and bake for an additional 15-20 minutes until the filling is set.
  2. Remove from the oven and allow to cool completely.
Serving
  1. Once cooled, remove the tarts carefully from the tin, serve with a sprinkle of powdered sugar, and enjoy!

Notes

Chill the butter for a flaky crust. Use fresh lemons for the best flavor. Store in an airtight container in the refrigerator for 3-4 days. These tarts do not freeze well.