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 a dusting of powdered sugar, they’re a refreshing and vibrant dessert perfect for spring or summer gatherings, offering the perfect balance of tangy and sweet.

Why You’ll Love This Recipe

Lemon blueberry tartlets are the ideal combination of elegance and simplicity. The crisp, homemade tart shells provide the perfect base for the silky lemon curd filling, while fresh blueberries and mint add brightness and freshness. These miniature tarts are easy to serve, visually stunning, and full of zesty flavor, making them perfect for entertaining, afternoon tea, or a light, satisfying dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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

Directions

1. Make the tart shells: In a food processor, pulse the flour, powdered sugar, and cold butter until the mixture becomes crumbly. Add the egg yolk and cold water, pulsing until the dough just comes together.
2. Press the dough into mini tart pans and chill in the refrigerator for 30 minutes.
3. Preheat the oven to 350°F (175°C).
4. Bake the tart shells for 15–18 minutes, or until golden brown. Let them cool completely.
5. Make the lemon filling: In a saucepan over medium heat, whisk together the lemon juice, lemon zest, sugar, and eggs. Cook while stirring constantly until the mixture thickens (about 6–8 minutes).
6. Remove from heat and whisk in the cubed butter until smooth. Let the lemon curd cool slightly.
7. Fill each cooled tart shell with the lemon curd. If desired, swirl in a drop of violet or blueberry puree for visual contrast.
8. Top with fresh blueberries, mint leaves, and a light dusting of powdered sugar.
9. Chill the tartlets in the refrigerator before serving.

Servings and timing

This recipe yields approximately 6 mini tartlets.
Prep time: 30 minutes
Chill time: 30 minutes
Cook time: 15–18 minutes
Total time: 1 hour 15 minutes

Variations

• Berry Blend: Use a combination of raspberries, blackberries, and blueberries for a mixed berry topping.
• Lavender Infused: Add a pinch of dried culinary lavender to the lemon curd for a floral note.
• Nut Crust Option: Substitute part of the flour with almond or hazelnut flour for a nutty crust.
• Vegan Adaptation: Use a plant-based butter and egg substitutes in both crust and filling.
• Citrus Twist: Substitute part of the lemon juice with lime or orange juice for a different citrus profile.

Storage/Reheating

Storage: Store the assembled tartlets in an airtight container in the refrigerator for up to 3 days. Best enjoyed chilled.

Freezing: You can freeze the tart shells (unfilled) for up to 1 month. Thaw and fill just before serving.

Reheating: Not applicable, as these tartlets are meant to be served chilled.

FAQs

Can I make the tart shells ahead of time?

Yes, the tart shells can be baked in advance and stored in an airtight container for up to 2 days or frozen for longer storage.

What’s the best way to thicken lemon curd?

Cook it gently over medium heat while stirring constantly. The eggs will naturally thicken the mixture as it heats.

Can I use store-bought lemon curd?

Yes, for convenience, high-quality store-bought lemon curd can be used, though homemade offers better flavor.

Can I use frozen blueberries?

Fresh blueberries are best for texture and presentation, but well-drained frozen ones can be used if necessary.

Do I need tart pans?

Mini tart pans with removable bottoms work best, but you can also use a muffin tin with paper liners in a pinch.

Can I add whipped cream on top?

Yes, a dollop of whipped cream or a piped rosette makes a beautiful and delicious topping.

What type of mint works best?

Fresh spearmint or peppermint both add a nice aroma and color contrast.

How do I prevent the crust from getting soggy?

Make sure the crust is fully cooled before adding the lemon curd. You can also brush the crust with melted white chocolate for a moisture barrier.

Can I make this recipe into one large tart?

Yes, press the dough into a standard tart pan and adjust the baking time to about 20–25 minutes.

How long should I chill them before serving?

Chill the tartlets for at least 30 minutes to allow the curd to set properly before serving.

Conclusion

Lemon Blueberry Tartlets are a stunning and refreshing dessert that’s as beautiful as it is flavorful. With their crisp crust, tangy lemon filling, and vibrant toppings, they offer a delightful balance of textures and taste. Perfect for any occasion from brunch to bridal showers, these mini tarts are sure to impress with every bite.

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