Easy Lemon Blackberry Mini Tarts
I first made these bite-sized lemon blackberry mini tarts on a sunny weekend when the blackberries at the farmers’ market looked too good to pass up. They’re a bright, tangy custard set over a buttery shortcrust — small enough for a crowd, easy enough for a novice baker, and colorful enough to bring to brunch or a potluck. If you like a tart that’s both refreshing and fuss-free, this is one to keep on rotation — and it pairs well with other citrus-forward bites like mini lemon meringue tarts for a themed spread.
Why you’ll love this dish
These mini tarts balance zesty lemon, juicy blackberries, and a crisp buttery shell in under an hour. They’re perfect when you want something impressive but low-stress: the crust is a simple shortbread-style dough (no chilling for hours required), and the filling cooks right in the shells so there’s minimal transferring or tempering.
“The tartness of the lemon cuts the sweetness perfectly, and those deep purple berries make each tart feel like a little celebration.” — a weekend brunch regular
Quick wins:
- Great for brunches, baby showers, or spring/summer gatherings.
- Kid-friendly appearance (and often kid-approved taste).
- Uses pantry basics and fresh berries — budget-friendly when berries are in season.
If you enjoy bright, savory-sweet lemon dishes, you might also like the citrus comfort of Greek lemon rice as a savory companion.
How this recipe comes together
Before you start, here’s the process in plain steps so you know what to expect:
- Make a simple shortcrust dough from flour, powdered sugar, butter, and a little water.
- Press the dough into mini tart pans and blind-bake briefly until lightly golden.
- Whisk blackberries with lemon juice, sugar, eggs, and cornstarch to a smooth filling.
- Pour filling into the pre-baked shells and bake again until the custard is set.
- Cool fully so the filling firms up — then serve.
This overview helps you plan the timeline: you’ll be doing two short bakes, and most hands-on work is mixing and pressing the dough.
What you’ll need
- 1 cup all-purpose flour (for a gluten-free option, use a 1:1 GF blend, but expect a slightly different texture)
- 1/2 cup (1 stick) unsalted butter, softened (room temperature for easy mixing)
- 1/4 cup powdered sugar (confectioners’)
- 1/4 teaspoon salt
- 2 tablespoons cold water (to bring the dough together)
- 1 cup fresh blackberries (frozen is OK — thaw and drain first)
- 1/2 cup fresh lemon juice (about 2–3 lemons; bottled will work but fresh is brighter)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature (helps a smoother filling)
- 1 tablespoon cornstarch (thickens the lemon-blackberry custard)
Substitution notes: swap half the granulated sugar for honey for a different flavor profile (reduce liquid slightly), or add a teaspoon of lemon zest to the filling for extra brightness. For a vegan version, use a vegan butter and an egg replacer like a flax or commercial binder, though texture will change.
How to prepare it
- Preheat the oven to 350°F (175°C). Lightly grease or butter mini tart pans.
- In a bowl, combine 1 cup flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt. Add the softened butter and rub or cut it into the dry mix until it resembles coarse crumbs. Stir in 2 tablespoons cold water, a little at a time, until a dough forms. Don’t overwork it.
- Press the dough evenly into the bottoms and up the sides of your mini tart pans. Prick the bottoms lightly with a fork if you’re worried about air bubbles.
- Bake the shells for 10–12 minutes, or until the edges are just golden. Remove from oven and let cool slightly.
- While shells bake, make the filling: in a clean bowl, mash or blitz 1 cup blackberries until mostly smooth (leave a few whole for texture). Stir in 1/2 cup lemon juice, 1/2 cup granulated sugar, 2 eggs, and 1 tablespoon cornstarch until combined and smooth. A whisk works fine.
- Pour the lemon-blackberry mixture into the warm tart shells, filling almost to the top but leaving a little room for expansion.
- Return the filled tarts to the oven and bake for 15–20 minutes, until the filling is set around the edges and only slightly jiggly in the center. A toothpick inserted should come out mostly clean.
- Remove and cool completely in the pans on a wire rack. Chill for 30–60 minutes if you prefer a firmer set. For inspiration on alternative handheld tart shapes, see this take on citrus mini tarts at mini lemon meringue tarts.
Best ways to enjoy it
- Plate 2–3 per person with a dusting of powdered sugar and a fresh blackberry on top for a simple, pretty presentation.
- Pair with lightly sweetened whipped cream or a dollop of mascarpone for richness.
- Serve alongside a cup of Earl Grey or a dry sparkling wine — the citrus cuts through sweetness nicely.
- For a brunch board, arrange these tarts with scones, fresh fruit, and creamy cheeses.
Storage and reheating tips
- Room temperature: keep covered for up to 2 hours (best for serving immediately).
- Refrigerator: store in an airtight container for up to 3–4 days. The filling firms and the crust softens slightly over time.
- Freezing: freeze unglazed tarts individually on a sheet until solid, then transfer to a freezer bag for up to 1 month. Thaw in the fridge before serving; reheat briefly (5–7 minutes at 300°F) if you want the crust crisped.
Food safety: because the filling contains eggs, keep leftovers refrigerated and discard after 4 days.
Pro chef tips
- Keep the butter only slightly softened — too warm and the dough gets greasy.
- For an extra-crisp bottom, blind bake shells on a preheated baking sheet to get more even bottom heat.
- Strain the blackberry puree through a fine sieve if you prefer no seeds in the filling.
- Room-temperature eggs incorporate better and reduce the chance of a curdled or uneven custard.
- If the filling edges brown too fast during the second bake, tent loosely with foil.
Creative twists
- Swap blackberries for raspberries or a mixed berry medley. Reduce sugar by a tablespoon if using very sweet berries.
- Add 1 teaspoon vanilla or a pinch of ground cardamom to the filling for aromatic depth.
- Make a glaze: warm 2 tablespoons jam (apricot or raspberry) with 1 teaspoon water and brush over cooled tarts for shine.
- For a nutty crust, replace 1/4 cup of flour with finely ground almonds (shortens the baking time slightly).
Your questions answered
Q: How long does this recipe take from start to finish?
A: Active time is about 20–30 minutes; total time including two bakes and cooling is roughly 1 to 1.5 hours depending on how long you cool the tarts.
Q: Can I use bottled lemon juice?
A: Yes, but fresh lemon juice gives a brighter, fresher flavor. If using bottled, taste and adjust sugar if needed.
Q: Will the filling set properly if I use frozen blackberries?
A: Yes — thaw and drain excess liquid, then mash or blitz. The cornstarch helps set the filling, but you may need an extra minute or two of bake time.
Q: Can I make the dough ahead?
A: Absolutely. You can make and refrigerate the dough for up to 48 hours, or freeze for a month. If chilled, let the dough soften slightly before pressing into pans.
Conclusion
If you want a visually striking, flavor-forward small dessert, these lemon blackberry mini tarts deliver with minimal fuss. For another beautiful riff on citrus-and-berry tartlets, check out Lemon Blackberry Tartlets – Solar Eclipse – Eva Minette for presentation ideas. And if you’d like a similar recipe reference and technique comparison, this post on Easy Lemon Blackberry Mini Tarts is a helpful companion.
Lemon Blackberry Mini Tarts
Ingredients
For the crust
- 1 cup all-purpose flour Use a 1:1 GF blend for gluten-free option.
- 1/2 cup unsalted butter, softened Room temperature for easy mixing.
- 1/4 cup powdered sugar Also known as confectioners’ sugar.
- 1/4 teaspoon salt
- 2 tablespoons cold water To bring the dough together.
For the filling
- 1 cup fresh blackberries Frozen is OK; thaw and drain first.
- 1/2 cup fresh lemon juice About 2-3 lemons; bottled works but fresh is brighter.
- 1/2 cup granulated sugar Swap half for honey for a different flavor profile.
- 2 large eggs At room temperature for smoother filling.
- 1 tablespoon cornstarch Thickens the lemon-blackberry custard.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease or butter mini tart pans.
- In a bowl, combine flour, powdered sugar, and salt. Add softened butter and mix until resembling coarse crumbs. Stir in cold water until dough forms.
- Press the dough into mini tart pans and prick the bottoms lightly with a fork.
- Bake the shells for 10–12 minutes until edges are golden. Cool slightly.
Filling Preparation
- In a clean bowl, mash blackberries until mostly smooth. Stir in lemon juice, granulated sugar, eggs, and cornstarch until smooth.
- Pour the mixture into the pre-baked tart shells, filling almost to the top.
Baking
- Return the tarts to the oven and bake for 15–20 minutes until set around the edges and slightly jiggly in the center.
- Cool completely in the pans on a wire rack. Chill if desired.
