This tart has a hint of sweetness so it’s not as bland as a pie crust. The filing bursts with lemon flavor thanks to the lemon curd. Adding a mint garnish brings these tarts to a level of dessert sophistication. Guests will think you spent hours creating these tasty, irresistible finger dessert.
Lemon Blackberry Tarts
Basic Tart Recipe:
4 tablespoons sugar
Directions
Beat the cream cheese, butter and sugar until smooth. Add flour and mix until dough forms. Cover and chill one hour, or overnight.
Shape dough into 1″ balls and place in an ungreased mini muffin pan. Use a tart shaper dipped in flour to press dough into tart shell.
Poke bottom with a fork and bake 10-12 minutes at 450. Cool completely.
Lemon Filling:
8 ounces heavy whipping cream
3 tablespoons powdered sugar
2 tablespoons lemon curd
blackberries, washed
mint leaves, optional for garnish
Directions
On high speed, whisk whipping cream and sugar until stiff, about 2 minutes. Stir in lemon curd until mixed well.
Pipe lemon filling into prepared tart shells and top with blackberry and mint.
Makes 20-24 tarts.
Refrigerate until ready to serve, but serve the day assembled.
The tarts and filling can be made the day before. Store the tarts in an airtight container and the filling in a covered container in the refrigerator.
- Basic Tart Recipe:
- 3 ounces cream cheese, softened
- 1/2 cup/1 stick butter, softened
- 1 cup all purpose flour
- 4 tablespoons sugar
- Lemon Filling:
- 8 ounces heavy whipping cream
- 3 tablespoons powdered sugar
- 2 tablespoons lemon curd
- blackberries, washed
- mint leaves, optional for garnish
- On high speed, whisk whipping cream and sugar until stiff, about 2 minutes. Stir in lemon curd until mixed well.
- Place filling into a piping bag, if desired. You can use a ziplock bag with the corner snipped or simply spoon the mixture onto the tart.
- Beat the cream cheese, butter and sugar until smooth. Add flour and mix until dough forms. Cover and chill one hour, or overnight.
- Shape dough into 1″ balls and place in an ungreased mini muffin pan. Use a tart shaper dipped in flour to press dough into tart shell.
- Poke bottom with a fork and bake 10-12 minutes at 450. Cool completely.
- Makes 20-24 tarts.
- Lemon Filling Instructions:
- Pipe lemon filling into prepared tart shells and top with blackberry and mint.
- Makes 20-24 tarts.
- Refrigerate until ready to serve, but serve the day assembled.
- The tarts and filling can be made the day before. Store the tarts in an airtight container and the filling in a covered container in the refrigerator.