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–+ servings
Mini Lemon Flower Tarts

Irresistibly Easy Mini Lemon Flower Tarts for Spring Joy

Delight in these Mini Lemon Flower Tarts, a perfect blend of easy preparation and zesty flavors, ideal for any spring gathering.
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Prep Time 15 minutes
Cook Time 6 minutes
Cooling Time 5 minutes
Total Time 26 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 package Ready-to-Bake Roll-Out Pie Crusts Homemade pie crust works well too.
Filling
  • 1 cup Lemon Creme Consider using homemade lemon curd for better taste.
Dusting (Optional)
  • 2 tablespoons Powdered Sugar Omit if a less sweet finish is preferred.

Equipment

  • Mini cupcake pan
  • Rolling Pin
  • cookie cutter
  • mixing bowl

Method
 

Preparation Steps
  1. Let ready-to-bake roll-out pie crusts sit at room temperature for 15 minutes. Preheat oven to 450°F (232°C).
  2. Roll out pie crust on a floured surface to 1/8 inch thick. Cut out about 7 flower shapes per crust.
  3. Place each flower shape into a mini cupcake pan, press in the center, fold petals back, and poke holes in the center.
  4. Bake in the preheated oven for 5-6 minutes until golden brown. Remove to avoid overbaking.
  5. Transfer tarts to a wire rack and let cool for 5 minutes.
  6. Pipe the lemon cream into the cooled flower cups generously.
  7. Chill the filled tarts in the refrigerator until ready to serve. Dust with powdered sugar if desired.

Nutrition

Serving: 1tartCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 10mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 50IUVitamin C: 1mgCalcium: 10mgIron: 0.3mg

Notes

Fill tarts just before serving for best flavor and texture. Try different fillings for variety.

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