Adorable mini tarts filled with a rich lemon-flavored cream cheese mixture in a buttery shortcrust pastry. These semi-homemade lemon cheesecake tarts take only 20 minutes to make. And, this recipe takes advantage of ready-to-use tart shells that cut preparation time by half and make entertaining a breeze.
Are you a fan of lemon curd? If you are, then you must try my homemade lemon curd recipe. It's so tangy and delicious you can eat it by the spoon. And, of course, I use my lemon curd to make other treats like these mini cheesecake tarts, or my lemon curd tart. And, small as these are, they are so addictive it's hard to stop eating them.
About these mini tarts
I can't think of a dessert more simple than tartlets. So, when I have to entertain, I often choose to serve mini-tarts. Since, they are pretty to look at and easy to serve. And, this is a semi-homemade kinda thing.
- First, you buy the readymade tart shells, which are easy to find at any grocery store. However, if you plan to make homemade mini-tarts calculate another 45 minutes of active time.
- And, you can use lemon curd out of a jar or add another 15 minutes to make the lemon curd if you plan to make it from scratch (you can make this a few days ahead too).
- Also, it takes just 5 minutes to combine all the filling ingredients in a bowl.
- And, another 3 minutes to pipe the filling. How easy is that?
Ingredients and substitutes
- Lemon curd - I am using my homemade lemon curd, which is very simple and easy to make. And yet, you can also use readymade lemon curd.
- Cream Cheese - Use a good 38% or more cream cheese so you get the maximum cheese flavor. Since, low-fat cream cheese will make the consistency of the filling too soft.
- Whipping cream - I highly recommend using 35% fat whipping cream. Since, the low-fat versions will have too much liquid and not whip well to soft peaks. And, the excess moisture can cause the crust to get soggy. So, if you plan to use a low-fat version, I would recommend assembling them closer to serving rather than ahead of time.
Homemade vs. ready to use tart shells
You can make the tart shells from scratch or you can buy them from the store, as I have done here. Sometimes, it's ok to be lazy.
And yet, making mini tarts at home is not difficult. So, if you don't have these ready to use tartlets you can make them at home. In addition, I have shared three different methods of making mini tarts with the recipe and video. You must check it out.
Homemade or store-bought lemon curd
You can use ready to use lemon curd out of a jar, or you can make homemade lemon curd in just about 15 minutes. Lemon curd is made with fresh lemon juice, egg yolks, sugar, butter over a low gentle heat. And, I also have a step-by-step progress pictures and video tutorial on how to make the best homemade lemon curd.
Step by step instructions (Save/Pin)
Prepare tart shells
- In a food processor bowl, combine flour, salt, sugar - and pulse a few seconds.
- Then, add cubed chilled butter - pulse for 30 seconds to a minute until it resembles bread crumb consistency.
- Next, add the egg yolk - pulse some more.
- Add 2 to 4 tablespoons water to the mixture to make the dough.
- Transfer to a work surface - bring the dough together to form a disc.
- Wrap in cling wrap and chill in the fridge for about 15 minutes.
- When chilled, roll small pieces of dough into a disc and line each tart shell. Cut off any excess at the edges.
- Alternatively, you can cut a small disc for the base of the tart and strips for the sides. Cut off any excess.
- Then, place the tartlet in the fridge while you preheat the oven.
- Preheat the oven to 200 C / 390 F.
- Next, prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing.
- Bake in the preheated oven – the 3-inch mini-tarts take 10 to 12 minutes, while the 5-inch mini-tarts take about 12 to 14 minutes.
- And, cool the tarts completely before filling.
Prepare the filling
- Whip the cream to soft peaks - and set aside.
- In a separate bowl, combine cream cheese, lemon curd - combine well making sure there are no lumps (save 1 tbsp lemon curd for garnish).
- Then, add the sugar, lemon zest, lemon juice, and vanilla.
- Lastly, fold in the whipped cream (save a tablespoon of whipped cream for garnish).
Assemble the tarts
- Transfer the cream cheese mixture to a piping bag and pipe into each tart shell.
- Then, garnish with a little whipped cream, lemon curd and a slice of lemon.
- Finally, chill them in the fridge until ready to serve.
Frequently asked questions
These mini tarts will keep in the fridge for 3 to 4 days.
These don't take long to make. In fact, the filling takes just 5 minutes. You can also fill these about 2 days ahead.
Fill the tart shells and chill them in the fridge to set, but make sure to bring to them to room temperature before serving.
Yes, you can freeze these mini tarts in a freezer-safe box, wrapped well in plastic wrap so they do not break. However, shortcrust is delicate, so make sure to keep them in the corner so
I usually prefer them cold, but have often taken them at outdoor events and served them at room temperature. Just keep them in a cool place so the filling does not melt away.
The classic is, of course, a slice of lemon. And, if you like white chocolate, you can also add a white chocolate decoration. Or, dust it with powdered sugar.
If you plan to make the tart shells at home you can use either one of these pastry recipes:
Rich shortcrust pastry - Pate Sable - using the creaming method similar to how we make cookies, or
Sweet shortcrust pastry - pate
I do have a step by step recipe and a video tutorial showing three different methods for making homemade mini tart shells.
Absolutely. Double the recipe and the filing will be perfect for one 9-inch shortcrust pastry shell. You can use a ready-to-use, ready-to-roll or make my homemade rich shortcrust pastry in advance. I do have a classic Lemon Curd Tarts that you must check out too.
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Description
Ingredients
Tart shells
- 1 ½ cup (190 g) All-purpose flour
- 4 oz (113 g) Unsalted butter (1 stick) chilled, cubed
- ¼ tsp Salt
- ¼ cup (50 g) Sugar
- 1 Egg yolk large
- 2 tbsp Chilled water up to 4 tbsp
Lemon cheesecake filling
- 8 oz (226 g) Cream cheese
- ½ cup (120 ml) Whipping cream
- 8 oz (226 ml) Lemon curd
- 1 tsp Lemon zest
- 1 tsp Lemon juice
- 1 tsp Vanilla
- ¼ cup (30 g) Powdered sugar
Instructions
Tart shells
- In a food processor bowl, combine flour, salt, sugar – pulse a few seconds.
- Add cubed chilled butter – pulse for 30 seconds to a minute until it resembles bread crumb consistency.
- Add the egg yolk – and pulse some more.
- Add 2 to 4 tablespoons water until the mixture forms a dough.
- Transfer to a work surface – bring the dough together to form a disc.
- Wrap in cling wrap and chill in the fridge for about 15 minutes.
- When chilled, roll small pieces of dough into disc and line each tart shell. Cut off any excess at the edges.
- Alternatively, you can cut a small disc for the base of the tart and strips for the sides. Cut off any excess.
- Place the tartlet in the fridge while you preheat the oven.
- Preheat the oven to 200 C / 400 F.
- Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing.
- Bake in the preheated oven – the 3-inch mini-tarts take 10 to 12 minutes while the 5-inch mini-tarts take about 12 to 14 minutes.
- Cool the tarts completely before filling.
Prepare the filling
- Whip the cream to soft peaks – set aside.
- In a separate bowl, combine cream cheese, lemon curd – combine well making sure there are no lumps (save 1 tbsp lemon curd for garnish).
- Add the sugar, lemon zest, lemon juice, and vanilla.
- Lastly, fold in the whipped cream (save a tablespoon of whipped cream for garnish).
Assemble
- Transfer cream cheese mixture to a piping bag and pipe into each tart shell.
- Garnish with a little whipped cream, lemon curd and a slice of lemon.
- Chill them in the fridge until ready to serve.
Recipe Notes
Featured Recipe Below - How to Make Homemade Mini Tart Shells - 3 methods
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
