Description
These Mini Lemon Flower Tarts are delicate bite-sized desserts featuring buttery pastry shells filled with silky lemon curd and decorated with beautiful buttercream flowers. Bright, refreshing, and elegant, they’re perfect for spring celebrations, Mother’s Day, Easter, bridal showers, or afternoon tea.
Ingredients
Scale
Ingredients
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice water
- 1/4 tsp salt
For the Lemon Filling
- 1 cup prepared lemon curd
- 1/2 cup whipped cream (optional for a lighter filling)
For the Buttercream Flowers
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tbsp heavy cream
- 1 tsp vanilla extract
- Gel food coloring (pink, yellow, lavender, and green)
Instructions
Instructions
- Prepare the pastry: Combine flour, powdered sugar, and salt. Cut in the cold butter, then mix in the egg yolk and ice water until the dough comes together. Chill for 30 minutes.
- Bake the tart shells: Roll out the dough and press into mini tart pans. Bake at 350°F (175°C) for 12–15 minutes until lightly golden. Cool completely.
- Prepare the filling: Spoon or pipe the lemon curd into each cooled tart shell. For a lighter texture, gently fold whipped cream into the lemon curd before filling.
- Make the buttercream: Beat butter until creamy. Gradually add powdered sugar, vanilla, and cream until smooth. Tint portions with gel food coloring.
- Pipe flower decorations: Use flower piping tips to create roses, daisies, blossoms, or other spring flowers on top of each tart.
- Add finishing touches: Pipe green leaves around the flowers and garnish with lemon zest or edible pearls if desired.
- Chill and serve: Refrigerate the tarts for 20–30 minutes before serving for the best texture and presentation.
Notes
Use homemade lemon curd for the freshest flavor. Keep the buttercream cool while decorating so the flowers hold their shape. These tarts can be made a day ahead and stored in the refrigerator until ready to serve.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 245
- Sugar: 18g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: mini lemon flower tarts, lemon curd tartlets, spring tart recipe, floral dessert, mini lemon desserts, elegant tea party desserts
