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Amelia Taylor

Mini Flower Lemon Tarts

Golden, flaky pastry cups filled with the tangy, sweet burst of lemon curd, shaped into the cutest little daisies!
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Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 14.1 oz Box Pillsbury Premade Refrigerated Pie Crust Box comes with 2 pie crusts
  • 1 12.7 oz Jar Bonne Maman Lemon Curd
  • 3 tbsp Powdered Sugar

Equipment

  • 1 mini muffin pan
  • 1 5 inch Flower Cookie Cutter

Method
 

  1. Preheat the oven to 375F.
  2. On a cutting board, roll out dough.
  3. With a flower cookie cutter, cut out flower shapes.
  4. To create flat mini pie crusts, grease a mini muffin pan. Press dough evenly into the bottom of every other muffin cup making sure it is flat on the bottom. Use a fork to pierce the dough on the bottom of the flowers base a few times.
  5. Bake in the oven for 10-12 minutes or until the dough is slightly golden brown.
  6. Let baking shells cool completely before filling.
  7. Add a heaping tablespoon of lemon curd into each pie crust.
  8. Freeze for 30 minutes or refrigerate for at least 1 hour, allowing the lemon curd to set. I left my lemon tarts in the mini baking pan while they set.
  9. Remove from the cooler right before serving and sprinkle with powdered sugar (optional).