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Mini Lemon Lavender Tarts

These mini lemon lavender tarts are the perfect springtime dessert! Made with a buttery, floral lavender crust that's filled with tart, juicy lemon curd, these tarts are the best vibrant treat to enjoy on a sunny spring day.
Prep Time25 minutes
Cook Time15 minutes
Inactive Time:35 minutes
Total Time1 hour 15 minutes
Servings: 6 mini tarts
Author: Abigail Bingham

Ingredients

For the lemon curd:

  • 4 egg yolks
  • ¾ cup granulated sugar
  • 1 ¼ tablespoon cornstarch
  • ¼ teaspoon salt
  • 4 tablespoon butter
  • 1 teaspoon lemon zest
  • ½ cup lemon juice
  • 1 teaspoon vanilla extract

For the lavender crust:

  • 1 ¼ cups flour
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar
  • ½ teaspoon salt
  • 2 teaspoon lavender
  • 8 tablespoon butter cold
  • ¾ teaspoon vanilla extract
  • 1 egg

Instructions

For the lemon curd:

  • In a small bowl, whisk yolks, sugar, cornstarch, salt, and lemon zest together until combined.
  • Whisk in the lemon juice until mixture is thinned.
  • In a small saucepan, melt butter on low-medium heat.
  • Pour the lemon juice mixture into the saucepan and stir until the mixture is thickened and bubbling.
  • Strain the curd through a fine mesh sieve into a jar or bowl. Cover and chill for 2 hours or overnight.

For the crust:

  • In a medium bowl, crush lavender together with granulated sugar using your fingers until the lavender has a grainier consistency.
  • Add the remaining dry ingredients to the bowl and mix until combined.
  • Cut the butter into the dry ingredients with a pastry cutter or your hands until the mixture resembles wet sand.
  • Mix in the egg and vanilla using a spatula, spoon, or the paddle attachment of a stand mixer until just combined. The dough should be rough, but will stick together when pressed in your hands.
  • Cover the bowl and chill the dough for 20 minutes.
  • Prepare your mini tart pans with cooking spray or butter and place them on a baking tray.
  • Press the chilled dough into your mini tart pans evenly. Dock the bottoms of the crusts with a fork, then put them back in the fridge to chill while you preheat the oven.
  • Preheat your oven to 350ºF. Bake the crusts on the baking tray for 15-20 minutes, until slightly puffed up and firm.
  • Let the crusts cool completely before adding the lemon curd.

To assemble tarts:

  • Remove the lemon curd from the fridge and add the vanilla extract to thin slightly, stirring well.
  • Remove the crusts from each tart pan and place them on a serving platter or plate.
  • Spoon the curd evenly into each crust and spread to the edges of the crust.
  • Top with a sprinkle of lavender or dust with powdered sugar and enjoy!