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Mini Lemon Tarts

Mini Lemon Tarts

We were heading over to a friend’s house for dinner recently and I volunteered to bring dessert. The morning was hectic and I didn’t have a lot of time to make something so I grabbed some pre-made cookie dough, lemon curd, and fresh berries from the grocery store and made these cute and easy mini lemon tarts. I filled the cookie shells with the lemon curd and berries right before serving and they were a huge hit with everyone – kids and adults.

Mini Lemon Tarts

How to Make Mini Lemon Tarts

Preheat the oven to 350 degrees. Coat two mini muffin pans very well with cooking spray.

Break apart each square of the pre-cut cookie dough and roll it into a ball then press into the bottom and up the sides of each cavity of the prepared mini muffin pans.

Place into the oven and bake for 8-10 minutes, or until just turning golden brown around the edges. Remove from the oven and allow to cool. The cookie center should sink to form a cup while it cools, if not then gently push the end of a wooden spoon into the center of each cookie to form a shallow cup.

Mini Lemon Tarts

Remove the cookie cups gently from the muffin tin, using a butter knife if necessary. Allow them to cool completely on a wire rack.

When ready to serve, spoon a dollop of lemon curd in each cooled cookie cup then top with a fresh berry. Serve and enjoy.

Mini Lemon Tarts

 

Mini Lemon Tarts

Mini Lemon Tarts

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Servings: 24 mini tarts
Author: Pam - For the Love of Cooking

Ingredients

  • 16 16 oz pre-made sugar cookie dough, pre-cut (package should make 24 cookies)
  • Lemon curd
  • Fresh raspberries and blueberries

Instructions

  • Preheat the oven to 350 degrees. Coat two mini muffin pans very well with cooking spray.
  • Break apart each square of the pre-cut cookie dough and roll it into a ball then press into the bottom and up the sides of each cavity of the prepared mini muffin pans.
  • Place into the oven and bake for 8-10 minutes, or until just turning golden brown around the edges. 
  • Remove from the oven and allow to cool. The cookie center should sink to form a cup while it cools, if not then gently push the end of a wooden spoon into the center of each cookie to form a shallow cup.
  • Remove the cookie cups gently from the muffin tin, using a butter knife if necessary. Allow them to cool completely on a wire rack.
  • When ready to serve, spoon a dollop of lemon curd in each cooled cookie cup then top with a fresh berry. Serve and enjoy.
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Recipe Rating




9 Comments

  1. Stephanie Haly says:

    5 stars
    Nice! I like this idea a lot.

  2. tanza erlambang says:

    look pretty and delicious.
    have a great day

  3. So pretty and what a great tip on using premade cookie dough. They look absolutely delicious.

  4. Those look wonderful! You know that I love lemon everything. Great fast and easy idea, Pam; I’m sure everyone loved these tarts.

  5. You had me at lemon curd. That stuff is the best in any form and these are especially cute!

  6. i REALLY appreciate when a recipe is easy, delicious, AND worthy of taking to someone else’s home! this definitely fits the bill.

  7. Denise Kellum says:

    Have you had any trouble with cookie dough after cooking. I cook mine same as you but I have had trouble with it separating after cooling. Can you recommend a solution.? I have a customer that loves these but I have to find a way for them to quit separating in the middle.

    1. Denise,

      I haven’t had the separating problem. Are you using store-bought cookie dough?

      -Pam