Mini Fruit Tarts with Homemade Lemon Curd!
How about something fresh, fun and flirty this Summer? Mini Fruit Tarts are a great dessert for the family, nice treat for gatherings, and a great hot weather snack! The homemade lemon curd really bumps these tarts up a notch, too. Pick your favorite fruits and let’s get to making some tarts!
Pre-made pie crust (like Pillsbury)
Your favorite fruits
Cut the pie crust into circles to fit into a mini cupcake pan. I use dipping sauce cups to cut the circles. Follow the cooking directions on the box. Roll out leftover dough into cut out circles again. Lightly press into the bottom of the cupcake pan. Cool completely.
FOR THE LEMON CURD:
1/4 cup butter, softened
2 cups sugar ( 1/2c.-1c. for a more tart curd)
Step 1: Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
Step 2: Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest -mixture will look curdled. Transfer to a 3-qt. microwave-safe bowl.
Step 3: Stove-Top Method: Prepare as directed through Step 2, transferring mixture to a heavy 4-qt. saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes.
Step 4: Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
You can spoon, use piping bag or home made piping bag made with a zip lock bag (I used zip lock bag with very small cut in the corner to fill mini pie crusts) fill as much as you like leaving a little room for berries to top..
Finally fill the fruit tarts with your berries of choice! I used raspberries, blueberries and cherries and enjoy!