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Mini Lemon Flower Tarts Recipe

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3.8 from 73 reviews

  • Author: Sophia
  • Total Time: 3 hours 21 minutes
  • Yield: About 7 mini tarts per pie crust; total yield depends on number of crusts used
  • Diet: Vegetarian

Description

Mini Lemon Flower Tarts are delightful bite-sized pastries made with ready-to-bake pie crusts shaped into floral cups, filled with tangy lemon creme, and optionally dusted with powdered sugar. Perfect as elegant finger foods for parties or a sweet treat anytime.

Ingredients

Crust

  • 1 box ready-to-bake roll-out pie crusts

Filling

  • 1 can lemon creme (e.g., Duncan Hines lemon creme)

Topping

  • Powdered sugar (optional)

Instructions

  1. Prepare the dough: Set the pie crust out at room temperature to soften, making it easier to roll out and cut shapes.
  2. Preheat the oven: Heat your oven to 450°F (232°C) to get ready for baking the tart shells.
  3. Cut flower shapes: Roll out the warmed pie crust and use a flower-shaped cookie cutter to cut out floral pieces. One pie crust yields about 7 flower shapes.
  4. Form tart shells: Place each flower-shaped dough piece into the wells of a mini cupcake pan. Press down firmly into the bottom and gently fold the petals up and around the sides of the pan to form a flower-shaped shell.
  5. Dock the dough: Poke the bottoms and sides of each crust flower several times with a fork to prevent bubbling during baking.
  6. Bake the shells: Bake the tart shells at 450°F for 5-6 minutes, with 5 minutes generally being ideal depending on your oven, until lightly golden and set.
  7. Cool the shells: Gently remove the baked flower shells from the pan and allow them to cool on a wire rack for a few minutes.
  8. Fill with lemon creme: Spoon the lemon creme into a plastic baggie, cut a small tip off, and pipe the filling neatly into the center of each flower tart.
  9. Chill before serving: Refrigerate the filled tarts for a few hours to set and chill.
  10. Optional garnish: Before serving, sprinkle powdered sugar onto the petals, being careful to keep the filling clear, for an elegant finish.

Notes

  • Ensure the pie crust is at room temperature before rolling for easier handling.
  • Use a fork to poke holes to avoid bubbly or uneven crusts.
  • Baking times may vary by oven, watch closely to avoid over-browning.
  • Refrigerating the filled tarts helps the lemon creme set and improves flavor.
  • Optional powdered sugar adds a decorative and sweet touch but can be omitted for less sugar.
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/mini-lemon-flower-tarts-recipe/