Lemon Blackberry Mini Tarts
These delightful mini tarts feature a tangy lemon custard and juicy blackberries over a buttery shortcrust, perfect for brunch or potluck gatherings.
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.
Notes
Serve with a dusting of powdered sugar, whipped cream, or alongside Earl Grey tea. Store in an airtight container in the fridge for up to 4 days.