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Mini Lemon Tarts

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

Tiny Lemon Tarts with almond crust and fresh berries for a sweet, tangy dessert. Easy to prepare ahead, with the curd freezable and shells good for a day. Optionally make it as a whole tart. Great texture, flavor, and style in one bite.
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Updated on Sun, 23 Mar 2025 03:03:03 GMT
Colorful berries topping a lemon tart on a white plate. Pin it
Colorful berries topping a lemon tart on a white plate. | chefmelt.com

The first bite of these Mini Tarts with Lemon Curd & Berries hits you with a parade of textures and flavors – starting with the delicate crunch of the almond flour crust, then the velvety, zesty lemon filling, topped off with the pop of plump, fresh berries. These adorable little bites bring elegance to any gathering while being surprisingly straightforward to whip up. They've become my go-to dessert for company, fitting perfectly at both casual brunches and upscale dinner parties.

At a garden party I hosted recently, I couldn't help grinning as I watched guests sneak back for "just one more taste." A friend who typically passes on desserts due to gluten sensitivity was thrilled to discover she could enjoy these without worry.

Essential Ingredients and Selection Tips

  • Lemons: Pick organic, plump lemons with vibrant skin for the most flavorful curd possible.
  • Almond Flour: Super-fine blanched almond flour creates a smooth, well-structured tart shell with pleasant mouthfeel.
  • Honey or Maple Syrup: These natural sweeteners add complex flavor notes beyond mere sweetness to your curd.
  • Berries: Select deeply pigmented, firm berries for the most attractive presentation and best taste.
A pineapple upside down cake on a white plate. Pin it
A pineapple upside down cake on a white plate. | chefmelt.com

Detailed Preparation Instructions

Create Perfect Lemon Curd:
Extract 2 tablespoons zest and 1 cup juice from your lemons. Set a heat-safe bowl over gently bubbling water, then combine 6 eggs, 2 yolks, ½ cup butter, ⅓ to ½ cup honey, with your lemon juice and zest. Stir constantly for 10 minutes until thickened. Strain for extra smoothness and chill in the fridge for at least 2 hours.
Master the Almond Flour Crust:
Preheat your oven to 150°C (300°F). Mix together 2½ cups almond flour, 1 egg, ½ tbsp butter, 1 tbsp honey, and 1½ tbsp lemon zest. Press the mixture between two parchment sheets, cut into rounds, and mold into muffin tins. Bake for 10-12 minutes until lightly golden. Allow to cool fully.
Remove Shells Without Damage:
Once cooled, gently loosen each shell with a flat spatula or knife. Don't panic if some crack – a dab of curd works as "glue." They'll stay fresh in an airtight container for up to 2 days.
Assemble with Flair:
Fill each shell about ¾ full with lemon curd. Arrange berries in an appealing pattern on top. If desired, add mint leaves or a light dusting of powdered sugar for extra visual appeal.
Present Them Beautifully:
Serve chilled or at room temperature. A tiny drizzle of honey adds shine, or try garnishing with edible flowers for that professional patisserie look.

I first created these little tarts when hosting a friend with celiac disease for afternoon tea. What began as an accommodation has turned into one of my most requested treats.

The ratio of egg whites to yolks affects your curd's consistency; more yolks create silkier texture, while whole eggs provide more structure. Experiment to find your preferred balance.

Nothing made me happier than bringing these to a baby shower and hearing someone ask which fancy bakery I'd bought them from. That moment truly showed me how impressive they look.

These Mini Tarts with Lemon Curd & Berries prove that gluten-free desserts can rival conventional ones in both appearance and flavor. The combination of nutty base, silky curd, and juicy berries creates such a wonderful harmony of tastes, making them ideal for springtime gatherings, weekend brunches, or whenever you're craving something special throughout the year.

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A slice of pineapple pie on a plate. | chefmelt.com

Frequently Asked Questions

→ How long can I make these ahead of time?
You’ve got options! Lemon curd lasts 7 days in the fridge or 4 months frozen. Tarts can be stored airtight for one day, then assembled fresh before eating.
→ Can I use something else instead of almond flour?
Sure! Sunflower seed flour works for a nut-free version, keeping the same measurements. If gluten's fine, wheat flour is an option but will taste a bit different.
→ What berries go well with these tarts?
Raspberries, blueberries, or strawberries all work great. Pick one or mix them up—it’s tasty either way and seasonal flexibility is a bonus!
→ Can I make one big tart instead of mini ones?
Absolutely! Use an 8- or 9-inch pan with the same recipe. Just let the crust bake about 5 extra minutes until it’s a nice golden color.
→ How do I know when the lemon curd is done cooking?
You'll know it’s ready when it coats your spoon—you should be able to swipe your finger through it cleanly. It firms up more as it cools!

Mini Lemon Tarts

Tiny almond crust tarts filled with tangy lemon curd and topped with berries. Perfectly gluten-free and a breeze to make ahead.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: European

Yield: 24 Servings (Makes roughly 20–24 small tarts or 12–16 larger ones)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Ingredients for Lemon Curd

01 Juice from 1 cup of freshly squeezed lemons
02 The zest from two lemons
03 Half a cup of butter (or coconut oil if you're going paleo)
04 Six whole eggs and two extra yolks
05 Between 1/3 and 1/2 cup honey or maple syrup—adjust for sweetness

→ Ingredients for Tart Shell

06 2 1/2 cups almond flour
07 A large egg
08 1/2 tablespoon butter or coconut oil
09 1 tablespoon honey or maple syrup
10 About 1 1/2 tablespoons of grated lemon zest

→ Toppings for Decoration

11 A cup of fresh berries—mix strawberries, blueberries, raspberries, or use one type

Instructions

Step 01

Fill a pot with water until it’s about a third full and warm it over medium-low heat. Bring it to a gentle simmer. Combine butter, eggs, honey, lemon juice, and zest in a heatproof bowl. Place this bowl over the pot while keeping the bottom of the bowl away from the water (so it works like a double boiler).

Step 02

Keep stirring the mixture regularly for roughly 10 minutes until it gets thick and looks like custard. Take the bowl off the heat and let the curd cool completely. Store it in a fridge for up to 7 days, or freeze it for up to a few months.

Step 03

Set your oven to 300°F (150°C). Blend almond flour, egg, honey, butter, and grated lemon zest in a bowl. Stir everything until the dough comes together smoothly.

Step 04

Shape the dough into a ball and gently press to flatten it. Place it between two pieces of parchment paper and roll it out to about 1/8 inch or thinner for crispiness. Use a circular cutter to make shapes slightly wider than your muffin slots. Fit each round snugly into the muffin tray.

Step 05

Pop the tart shells in the oven and bake for 10–12 minutes. Take them out when the edges turn a light golden color. Let them cool completely before adding fillings. If prepping beforehand, store the shells in an airtight container.

Step 06

Once the tart shells are fully cool, add a spoonful of chilled lemon curd to each one. Top off with fresh berries. It’s best to assemble them right before serving for a fresh, beautiful finish.

Notes

  1. These tasty mini tarts are naturally free of gluten, grains, and refined sugars, so they work great for paleo or low-carb diets.
  2. You can make and freeze the lemon curd ahead of time—it keeps well for up to 4 months! Perfect for planning early.
  3. Don’t eat dairy? Use coconut oil instead of butter for both the shells and the lemon curd.

Tools You'll Need

  • Muffin tray—mini or regular size
  • Heatproof bowl to fit over a pot (or a double boiler)
  • Rolling pin for flattening the dough
  • Circular cutter for shaping the tarts
  • Parchment paper for rolling the dough

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Made with almonds (tree nut-based almond flour)
  • Includes butter—switch it for coconut oil if needed

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 133
  • Total Fat: 9 g
  • Total Carbohydrate: 11 g
  • Protein: 5 g