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Tasty Mini Lemon Tarts

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Tiny lemon tarts with fresh berries and almond crust, offering a balance of sweet and tangy flavors. The lemon curd can be frozen for months, while the tart shells stay fresh daily. Serve as mini treats or bake one big tart, with berries adding a simple, pretty touch.
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Maria from tastyhush
Updated on Tue, 08 Apr 2025 13:50:30 GMT
Colorful fresh berries over bright lemon tarts on a white plate. Pin it
Colorful fresh berries over bright lemon tarts on a white plate. | tastyhush.com

Your taste buds will jump for joy when you bite into these Mini Tarts with Lemon Curd & Berries. First comes the subtle crunch of the almond flour shell, then the velvety, zesty lemon filling hits you, followed by the fresh pop of juicy berries. These adorable treats bring a touch of fancy to any gathering but don't worry – they're surprisingly easy to make. They've become my go-to dessert for company, working just as well for casual brunches as they do for elegant dinner parties.

At my garden party last week, I couldn't help grinning as I watched guests sneak back to the dessert table for "just one more." My friend who usually passes on desserts because gluten gives her trouble was thrilled to discover she could enjoy these without any worries.

Essential Ingredients and Selection Tips

  • Lemons: Pick organic, plump lemons with vibrant peels for the most flavorful curd.
  • Almond Flour: Super-fine blanched almond flour creates a tender, uniform tart crust with a pleasant mouthfeel.
  • Honey or Maple Syrup: These natural options don't just sweeten your curd, they add richness to the flavor profile.
  • Berries: Choose firm berries with deep, rich colors for the best presentation and taste.
A pineapple upside down cake on a white plate. Pin it
A pineapple upside down cake on a white plate. | tastyhush.com

Detailed Preparation Instructions

Create Delicious Lemon Curd:
Grab 2 tablespoons zest and 1 cup juice from your lemons. Set a heat-safe bowl over simmering water, then mix 6 eggs, 2 yolks, ½ cup butter, ⅓ to ½ cup honey with your lemon juice and zest. Stir constantly for 10 minutes until thickened. Strain for extra smoothness and chill in the fridge for at least 2 hours.
Perfect the Almond Flour Crust:
Preheat your oven to 150°C (300°F). Mix 2½ cups almond flour, 1 egg, ½ tbsp butter, 1 tbsp honey, and 1½ tbsp lemon zest. Press mixture between parchment sheets, cut into circles, and mold into muffin tins. Bake 10-12 minutes until lightly golden. Let cool fully.
Remove Shells Carefully:
Once cooled, gently loosen each shell with a thin spatula or knife. Don't panic if some crack – a dab of curd works as "glue." They'll keep fresh in an airtight container for up to 2 days.
Assemble with Style:
Fill each shell about ¾ full with your lemon curd. Arrange berries in an appealing design on top. For extra flair, add mint leaves or a light dusting of powdered sugar.
Present Them Beautifully:
Serve chilled or at room temperature. A tiny drizzle of honey adds shine, or try garnishing with edible flowers for that professional look.

I created these little tarts when hosting a friend with celiac disease for afternoon tea. What started as an accommodation has turned into one of my most requested desserts.

The ratio of egg whites to yolks changes your curd's texture; more yolks create a silkier feel, while whole eggs add structure. Try different combinations to match your preference.

Nothing made me prouder than bringing these to a baby shower and hearing someone ask which fancy bakery I'd bought them from. That moment really showed me how special they look.

These Mini Tarts with Lemon Curd & Berries prove that gluten-free treats can match or beat conventional desserts in both looks and taste. The combo of nutty base, smooth filling, and fresh fruit creates such a wonderful flavor harmony, making them ideal for springtime celebrations, weekend brunches, or anytime you want something a bit special throughout the year.

A slice of pineapple pie on a plate. Pin it
A slice of pineapple pie on a plate. | tastyhush.com

Frequently Asked Questions

→ When can I prep everything to save time?
You can prep ahead! Lemon curd lasts for a week in the fridge or freezes for four months. Keep tart shells airtight for a day and assemble only before serving.
→ What works as a substitute for almond flour?
Try sunflower seed flour if nuts are off-limits. Wheat flour’s fine too if gluten’s okay, but expect a slightly different flavor.
→ Which berries should I use?
Raspberries, blueberries, or strawberries all work great. Use what’s in season, or mix them up for variety!
→ Can I bake one big version instead of tiny ones?
Yep! Use the same ingredients in an 8 or 9-inch tin. You’ll just need to bake the crust about five extra minutes until golden.
→ How do I know when the lemon curd’s ready?
It’s done when it coats the back of a spoon and holds a line when swiped. It’ll firm up more as it cools down.

Mini Lemon Tarts

Small almond-based crusts hold a creamy lemon filling, topped with juicy, fresh berries. These gluten-free bites are quick to make and entertaining-friendly.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Maria

Category: Desserts

Difficulty: Intermediate

Cuisine: European

Yield: 24 Servings (Yields roughly 20–24 mini tartlets or 12–16 larger ones)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Bright Lemon Curd Mix

01 Juice from freshly squeezed lemons, 1 cup
02 Zest from 2 lemons
03 1/2 cup butter or coconut oil (for a paleo swap)
04 6 whole eggs plus 2 extra yolks
05 1/3 to 1/2 cup honey or maple syrup, adjust for sweetness

→ Tart Crust Mixture

06 2 1/2 cups almond flour
07 1 large egg
08 1 tablespoon maple syrup or honey
09 1/2 tablespoon butter or coconut oil
10 Roughly 1 1/2 tablespoons of lemon zest

→ Optional Fruit Garnish

11 1 cup of mixed fresh berries (like strawberries, raspberries, or blueberries)

Instructions

Step 01

Fill a pot with enough water to cover about 1/3 of its depth and place it over medium-low heat until it starts to gently simmer. Combine butter, honey, eggs, lemon juice, and zest in a heat-safe bowl. Put the bowl over the pot, being sure its bottom doesn't touch the water. Think of this as an easy DIY double boiler.

Step 02

With a gentle stir, cook the curd for around 10 minutes until the mix thickens and becomes creamy like custard. Once ready, take it off the heat, let it cool down, and keep it refrigerated for up to a week. Freeze leftover curd if you'd like—it stays good for months!

Step 03

Preheat the oven to 150°C (300°F). Mix together almond flour, egg, lemon zest, butter, and honey in a bowl. Blend everything thoroughly so it forms a soft, even dough.

Step 04

Take the dough and form a ball. Flatten it slightly, then place it between two parchment sheets. Roll it out to about 1/8 inch thickness, or thinner if you like crunchier crusts. Cut circles using a round cutter that’s a bit larger than your muffin tin spaces. Press each one into the tin, shaping them to fit.

Step 05

Pop the shells in the oven for 10–12 minutes or until their edges are just turning golden. Let them cool in the tray before carefully removing. If prepping ahead, you can keep the shells fresh in a sealed container.

Step 06

When the crusts are fully cool, spoon some chilled lemon curd into each one. Top with a handful of fresh berries. They look and taste great when they're freshly assembled, so wait until you're ready to serve!

Notes

  1. These delightful little treats are free from grains, gluten, and refined sugar, making them a good fit for paleo eaters or low-carb lifestyles.
  2. The lemon curd can be made long before using—just freeze it for up to 4 months. A fab option for prepping ahead!
  3. Skip dairy? No problem—swap butter for coconut oil in both the curd and tart shell recipes.

Tools You'll Need

  • Tray for mini or regular muffin sizes
  • Heatproof bowl that fits over a pan (or a double boiler)
  • Rolling pin for flattening dough
  • Round cutter for shaping tart pieces
  • A few parchment sheets

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Includes tree nuts (almond flour)
  • Uses butter, but coconut oil can be swapped in

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 133
  • Total Fat: 9 g
  • Total Carbohydrate: 11 g
  • Protein: 5 g