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Chocolate-Dipped Oreo Sandwiches

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These elegant lemon blueberry tartlets feature a crisp, buttery tart shell filled with smooth lemon curd and topped with juicy blueberries, a hint of violet swirl, and fresh mint. Finished with powdered sugar, they’re a refreshing and vibrant dessert perfect for spring or summer gatherings.

Ingredients

Scale
  • For the Tart Shells:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup cold unsalted butter, cubed
  • 1 egg yolk
  • 1–2 tablespoons cold water
  • For the Lemon Filling:
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2/3 cup sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, cubed
  • Optional: a drop of violet or blueberry swirl for color
  • Toppings:
  • 1/2 cup fresh blueberries
  • Fresh mint leaves
  • Powdered sugar, for dusting

Instructions

  1. Make the tart shells: In a food processor, pulse flour, powdered sugar, and butter until crumbly. Add egg yolk and water and pulse until dough forms. Press into mini tart pans and chill for 30 minutes.
  2. Preheat oven to 350°F (175°C). Bake tart shells for 15–18 minutes until golden. Let cool completely.
  3. Make the lemon filling: In a saucepan over medium heat, whisk lemon juice, zest, sugar, and eggs. Stir constantly until thickened, about 6–8 minutes. Remove from heat and whisk in butter until smooth. Let cool slightly.
  4. Fill cooled tart shells with lemon curd. Swirl with a drop of violet or blueberry puree if desired.
  5. Top with fresh blueberries, mint leaves, and a dusting of powdered sugar.
  6. Chill tartlets in the refrigerator before serving.

Notes

  • Tart shells can be baked a day ahead and stored in an airtight container.
  • Lemon curd can be made in advance and kept refrigerated for up to 1 week.
  • Garnish with edible flowers for an extra elegant touch.

Nutrition

Keywords: lemon tartlets, blueberry dessert, spring tart, mini tart recipe, lemon curd tart

Find it online: https://foodiecara.com/chocolate-dipped-oreo-sandwiches/