mini tarts

Simple Strawberry Brie Tartlets (Mini Tart Recipe) perfect for parties all year long, but especially berry season!

Strawberry Brie Tartlets

puff pastry, (thawed (1 box))

egg (+ 1 tablespoon water)

strawberries

soft, ripe brie

thyme

Salt

Honey (for drizzling)

Preheat the oven to 400 degrees F. Using a 2-inch cookie cutter, cut out at least 40 pieces of pastry dough and lay them on parchment paper-lined baking sheets.

Use a fork to poke holes in the center of each piece of dough to keep the centers from rising too much.

Whisk together 1 egg and 1 tablespoon of water. Brush the egg wash over each piece of dough. Bake the dough for 8-10 minutes, until golden-brown.

Meanwhile, slice each strawberry into 4-5 thin slices. Scrape off the rind and slice the brie into thin rectangles. Pull the thyme leaves off the stems.

When the puff pastry is golden, remove it from the oven and allow the centers to collapse a little. If they don't, poke them down with a fork. Then layer a piece of brie over each pastry, followed by a strawberry slice, a few thyme leaves and a sprinkle of salt.

Bake another 2-3 minutes until the brie has melted. Drizzle with a scant amount of honey before serving. These are wonderful served warm or at room temperature!

Pretty lemon tartlets with the best lemon curd you've ever had! Definitely a crowd pleaser as an appetizer or dessert at your next party!

Lemon Tartlets with Lemon Curd

(166 grams) all purpose flour

(115 grams) cold unsalted butter, cubed

sugar

salt

lemon juice,

eggs

unsalted butter,

heavy cream

vanilla extract

table salt

Berries

Pastry cutter

Mini muffin tin

Circle cookie cutter

Cut the butter into the flour using a pastry cutter until the mixture resembles course breadcrumbs.

Stir in the sugar and salt, then add the egg and stir with a fork until just combined. Use your hands to work the mixture into a dough. It might seem too dry at first, but as you mix it it will start to come together.

Roll the dough out on a floured surface to 1/8-inch thick*.

Cut the pastry into rounds with a cookie cutter** and press into mini muffin tins. Freeze for 30 minutes prior to baking to prevent shrinking.

Bake at 350° Fahrenheit for 20 minutes or until golden. Set aside to cool.

Make the tartlets:

Heat lemon juice over medium heat until hot but not boiling.

Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170° Fahrenheit and coats the back of a spoon.

Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn&#8217;t come together and thicken, simply return to heat and cook a bit longer, stirring constantly, until it thickens.

Curd can be stored in an airtight container in the fridge for up to a week, just cover with plastic wrap to prevent it from drying out.

Make the lemon curd:

Spoon the lemon curd into each tartlet shell.

Top each tartlet with a berry (optional) and serve.

Assemble the lemon tartlets:

This was delicious! The tartlet shells were beautiful and flaky but just sturdy enough, and the curd was the perfect tangy-meets-sweet softness. However, to my dismay, I barely had enough curd to fill my shells! My shells were about half the size yours were, and I had 24 of them, but after filling 8 I was already nearing the end of my batch. I have checked and re-checked the recipe and cannot for the life of me figure out what happened. I had a bonne-maman jam jar filled to about 2/3 with the stuff. Is that right? Or did I do something wrong?

Hi Nathalie - How frustrating! My tart shells were very shallow (about 1/2 inch high x 1.25 inch in diameter) so it only took a tiny bit of lemon curd to fill them. The apprx 1 cup the recipe yields. was enough for my use. I'm sorry yours ended up a bit short.

Thanks so much for your quick and kind reply. Comparing my photos to yours, I guess the diameter of my tartlets was a bit larger than yours (if you're curious you can check the photos on instagram @bakingbank). I ended up spreading a little bit of curd over all the shells and pushing the raspberry in quite far, which ended up working all right. Next time i'll probably make 1.5x the recipe, but otherwise this recipe goes into my book as is! Thanks again!

No problem! I'm really glad you love the recipe. You've totally inspired me to make them again soon! Our lemon tree is starting to produce so it's the perfect time. Also I almost always double the lemon curd recipe when I make it because it's sooooo good!

You want to eat them just by looking at them in the photos!

Definitely! They are stunning aren't they?

Am I missing something? My dough was so dry and crumbly it wouldn’t come together at all. I added water to it and that definitely helped... but I’m wondering was adding water a step so obvious you didn’t include it in the instructions? 

At any rate my tartlets turned out delicious afterwards, so thank you for the simple and easy to follow recipe! I will be making this in the future for sure :)

Hi Michelle - I'm glad you overall enjoyed the tartlets but I'm sorry you ran into trouble. I wonder if you didn't mix the dough long enough? It starts out sort of crumbly but if you stick with it it comes together and shouldn't need water. Hope that helps!

Hi Anaya - I have doubled the recipe before easily and I'm sure tripling it would be fine. I have only done it with Meyer lemons because we have a tree that's full of them but I think you could get away with traditional ones.

I use Meyer lemons because we have a tree. Others should be fine, we just have the Meyers available and they are a bit sweeter than other lemons!

Haha nooooooooooooooo!!!!!!! Add it after they bake.

I hope they turned out! I never have to add water but I'm sure a little wouldn't affect the flavor too much.

It's so good right!? I think you could put warm curd into the shells but I would let the shells cool at least for 20-30 minutes before filling!

Hooray that's great news! Glad you loved them!

If you have time to assemble them the day of (which should only take a few minutes), make the shells and keep them in an airtight container at room temperature. You can make the lemon curd and keep it in the fridge for a few days.

If you don't have time the fridge for the assembled tarts works too. I wouldn't do more than overnight because I think they will start to get soggy.

I frequently make the dough in advance and freeze it, but I've never frozen the shells, sorry!

The lemon curd and the shells taste amazing! I love them! 
But my shells got puffy and weird when baking, so they are more blobs than shells. 
Not sure what happened. But I’m going to try again.  Maybe I’ll freeze them for an hour before baking.

Hi Emily - I'm sorry that you had that experience! I bet if you put a dab of lemon curd on them they will still taste delicious!

Definitely a little tart - perfectly tart in my opinion!

Yay! I'm glad you loved them! That curd is sooo tasty!!!

Fantastic Lemon Curd AND SOOOOOO easy! I only made the curd recipe as I already had shortbread tartlets onhand. This is a keeper and next time (oh yes, there will be a next time!) I will make the shortbread tartlets recipe as well. There aren't any Meyers Lemons offered where I live so I used the standard bulk lemons you get at the grocery store...in my opinion, the extra tartness is a bonus! Thank you Kellie for sharing...

Hooray! I'm so glad you loved it. I can eat that lemon curd by the spoonful!

I'm so glad it worked out! I also never have heavy cream on hand so it's good to have an alternate option.

Wow that's great! What did you end up doing for ingredients?

Sorry Julia I don't understand the question. Can you clarify?

Yum yum yum. The curd from this recipe is delish! A great combination of sweet, tart and creamy. I used Meyer Lemons and it came out great!

Hi Joce - I love the lemon curd the way it is so I haven't experiemented with levels of sweetness, sorry.

I brought those tarts at a family BBQ yesterday, and my aunt (the hostess) left with the whole plate to hide it in a room so they would not share with all the guests :) 

Easy to make, and delicious.

This.  Was.  Delicious.  I’m nearly 50 and had never in my life made a cure of any kind.  I was mildly terrified, but the recipe was so detailed and easy to follow!  I made a double batch, and I cheated on the tart cups and bought mini graham cracker crusts instead, topped them with blueberries and voila!  I’m almost confident enough to go on Kids Baking Championship:) Thanks so much for the recipe and the “go for it” vibe of your post!

Wow Janelle - Thank you so much for taking the time to write this thoughtful comment and for your kind words! I'm so glad you loved it!

I made the shells with king Arthur gluten free 1:1 flour. Absolutely amazing!  I had already bought trader Joe's lemon curd and then found this recipe, so I haven't tried the curd yet. Everyone loved them. The crust to beyond delicious!

Hooray! I'm so glad you loved them! I hope you get the chance to try the curd it's so lovely! :)

You could definitely try it. The only thing I can think of is that the shell might break under the weight of the curd. They will also be sort of messy to eat so you'd need to serve them on a plate with a fork. Good luck!

That last photo could be framed art! Its gorgeous!

These sunny yellow tarts combine sweet and floral Meyer lemon curd with a silky layer of white chocolate mascarpone ganache in a flaky pie crust.

Meyer Lemon Tarts with White Chocolate

all purpose flour

tbsp sugar

unsalted butter (cold,

Meyer lemon juice (about 3 lemons)

½ tbsp meyer lemon zest (zest of about 2 lemons)

unsalted butter (cubed)

oz white chocolate (chopped)

oz mascarpone

Preheat oven to 375 degrees.

In a food processor, combine flour, sugar and salt and pulse once to mix. Add the chilled, cubed butter and pulse until small pea size crumbs form throughout.

Add the egg and pulse again until the dough begins to come together into a ball.

Dump the dough onto a counter and using your hands, form it into a disc. Wrap the disc in plastic wrap and refrigerate for 30 minutes.

Make the curd and white chocolate ganache while waiting for it to chill.

After chilling for 30 minutes, remove the dough from the plastic wrap and divide into 6 equal portions. With your hands, roll each portion into a ball.

Using a rolling pin, roll out each ball into about a 5 in diameter circle. Place each dough circle into a 4 inch removable bottom tart pain and push into the sides to cover the tart pan completely.

Cut 6 pieces of parchment paper or foil to a slightly larger size than each tart pan and place on top of the dough. Fill with something weighted like pie weights, dry rice, dry beans or even pennies.

Bake for 15 minutes. Remove the tart pans from the oven, carefully remove the parchment/foil and pie weights and return to the oven to bake for an additional 5 min or until golden brown.

Remove from the oven and allow to cool completely. Carefully remove the tart shell from the tart pan before filling each tart.

Pie Crust

Whisk everything but the butter together in a small saucepan.

Turn the heat to medium-low, add the butter and stir continuously until the curd begins to thicken and reaches 170 degrees on an instant-read thermometer, about 6 minutes. Don&#x27;t worry if you see some curdled eggs in the curd as you will strain the curd next.

Strain the curd into a bowl, using a fine-mesh strainer, discarding any solids.

Place in a bowl and cover with plastic wrap, placing the plastic wrap directly onto the curd. Chill for 20 minutes.

Meyer Lemon Curd

Place chopped white chocolate in a small microwave safe bowl and cook for 30 seconds intervals, stirring after each time, until melted.

Using an electric mixer, in a medium bowl, combine mascarpone and heavy cream and mix until light and fluffy and completely combined, about 2 minutes. Add the melted white chocolate and mix until smooth.

White Chocolate Mascarpone Ganache

Fill each baked tart shell halfway with the white chocolate mixture, smoothing the top.

Top the white chocolate with the lemon curd almost to the top of the tart shell. Smooth the curd over the white chocolate until it is completely covered.

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Strawberry Brie Tartlets

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Top 3 mini tarts recipes from across the web

The most viewed mini tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Brie Tartlets

Lemon Tartlets with Lemon Curd

Meyer Lemon Tarts with White Chocol...

The most viewed mini tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine