Transfer the tarts to a rack to cool completely before serving.
I use my homemade Thermomix lemon curd for this recipe, which I highly. Bake for 15 minutes, then remove the foil and weights and continue to bake until the crust is very lightly golden at the edges and baked through on the bottom, 10 to 15 minutes longer. Choose ready rolled pastry sheets to make it even quicker.
Remove the pan from the oven and let the tarts cool for 10 minutes in the pan. Line tart dough with a piece of foil or parchment paper and fill with pie weights, dry beans or rice.
#Lemon tart recipe easy mini free#
Xanthan Gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon. That doesnt mean others will not work I have not tested other flours. For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Remove the tart shells from the refrigerator then pour the filling into each shell until it nearly reaches the rim of the cup.īake the tarts for 20 to 24 minutes, until the crust turns golden and the filling has set. Ingredient Notes: Gluten Free Flour Blend - I tested this recipe with Bobs Red Mill 1 to 1 GF Blend. balls press onto the bottom and up sides of 24 ungreased mini muffin cups. You'll have six circles left over refrigerate them and bake them as a second batch, once you've finished this first batch and allowed the pan to cool to just barely warm.Ĭhill the tart shells in the refrigerator until firm, about 20 minutes. Transfer dough circles to the cups of the pan, pressing into the corners and up the sides of each cup. Made using store-bought pie crusts and curd, you can whip up this dessert in no. Fill the tart shells with the lemon curd (photo 8) and bake another 5-8 minutes or until the lemon curd just starts to bubble a little and levels out. Using a 2 3/4" biscuit cutter, cut out 30 circles, gathering the scraps and re-rolling the dough as necessary. Sweeten up your spring or summer celebration with these Mini Lemon Tartlets. To assemble: Roll the dough on a floured surface into a circle 1/8" thick. To make the filling: Whisk together the lemon juice, zest or oil, and the sugar. Shape the dough into a 1"-thick disk, wrap it in plastic, and refrigerate for at least 1 hour. To make the crust: Mix together the cream cheese, butter, sugar, and salt until smooth.Īdd the flour and mix gently until the dough is cohesive.
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