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Easy Mini Blueberry Lemon Tarts

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These Easy Mini Blueberry Lemon Tarts with Star-Shaped Crust are a fresh, delightful dessert perfect for summer parties, combining a buttery crust, tangy lemon filling, and juicy blueberries.

Ingredients

  • All-purpose flour – 1 ¼ cups (150g), sifted
  • Unsalted butter, cold and cubed – ½ cup (115g)
  • Granulated sugar – 2 tablespoons
  • Salt – ¼ teaspoon
  • Ice water – 2 to 3 tablespoons
  • Fresh lemon juice – ⅓ cup (80ml), about 2 large lemons
  • Lemon zest – 1 teaspoon
  • Granulated sugar – ½ cup (100g)
  • Large egg – 1, room temperature
  • Heavy cream – ¼ cup (60ml)
  • Cream cheese – 2 tablespoons, softened (optional)
  • Fresh blueberries – 1 cup (150g), rinsed and patted dry
  • Powdered sugar – for dusting (optional)

Instructions

  1. Make the crust dough: In a large bowl, combine sifted flour, sugar, and salt. Add cold, cubed butter and blend until mixture resembles coarse crumbs. Slowly add ice water, mixing gently until dough holds together. Wrap dough and chill for at least 30 minutes.
  2. Prepare the lemon filling: Whisk together fresh lemon juice, lemon zest, sugar, egg, heavy cream, and softened cream cheese until smooth and creamy. Set aside.
  3. Roll out and cut the crust: Lightly flour surface and roll chilled dough to about ⅛-inch thickness. Cut circles slightly larger than tart pan cavities and press into greased pans. Roll remaining dough and cut star shapes to place on top of each tart.
  4. Fill and assemble: Spoon about 2 tablespoons of lemon filling into each tart shell. Place star-shaped crust on top and press edges to seal. Optionally brush stars with milk or egg wash.
  5. Bake the tarts: Preheat oven to 350°F (175°C). Bake on middle rack for 18 to 22 minutes until crust is golden and filling is set but slightly jiggly. Tent with foil if edges brown too quickly.
  6. Cool and finish: Let tarts cool in pans for 10 minutes, then transfer to wire rack. Top each tart with fresh blueberries and dust with powdered sugar if desired.

Notes

Keep ingredients cold for flaky crust. Avoid overworking dough to prevent toughness. Use about 2 tablespoons filling per tart to avoid bubbling over. Chill dough well to prevent shrinking. Prep blueberries just before serving for freshness. Variations include gluten-free, vegan, and fruit swaps.

Nutrition

Keywords: blueberry tarts, lemon tarts, mini tarts, summer dessert, easy tarts, star-shaped crust, party dessert

Find it online: https://milaspoon.com/easy-mini-blueberry-lemon-tarts-recipe-perfect-for-summer-parties/