Mini fruit tart anyone? These lemon cream tarts with berries are creamy, dreamy and the perfect summertime treat! Homemade lemon curd is folded into whipped cream, poured into mini tart shells and topped with the season’s freshest berries!
This lemon cream tart recipe was originally posted in May of 2016, but has been updated with some new text and more recipe tips.
Pretty exciting news, you guys! As you all probably know, Canada just had Victoria Day weekend and now the US have their upcoming Memorial Day weekend…so basically it’s the unofficial start of the summer season! A big yay to that!
In celebration of this, I’ve teamed up with fellow food bloggers to bring you guys 50 recipe ideas for all those delicious Summer bbqs and get-togethers you’re gonna have!
All of the recipe links for our Great Blogger BBQ round-up is below; you should check them all out ’cause they are completely delicious and you’re gonna wanna taste each and every dish!
I opted to make lemon cream tarts using store bought mini tart shells. It’s an easy summer dessert that’s a crowd pleaser for sure!
Though Newfoundland blueberries are not in season just yet, they are simply the best, but I’m a little biased, of course 😉
Newfoundland has the sweetest, juiciest berries around. Growing up, there was a field alongside my home and they were so plentiful. You could just go out and grab them by the handful. How cool is that?
What is Lemon Cream?
This particular lemon cream recipe is simply two ingredients – homemade lemon curd and whipped cream. You simply mix both together and it’s ready to use. Easy, huh?
It’s not quite a lemon mousse because it doesn’t have egg white and it’s not as airy as mousse. Rather, it’s richer/denser and oh so creamy dreamy.
How to Make Lemon Cream Tarts
Full details are in the recipe card below, but here are the basics –
- Bake store-bought mini tart shells and lay to one side.
- Make lemon curd. Let cool completely.
- Whip cream until nice and fluffy.
- Gently fold cooled lemon curd into whipped cream.
- Assemble! Portion lemon cream into mini tart shells and garnish with fresh berries and drizzle with white chocolate.
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Can I Use Store-Bought Lemon Curd Instead of Homemade?
It will save time, especially in a pinch.
More Recipe Tips
As mentioned above, it is important to allow the lemon curd to COOL COMPLETELY before adding to cool whipped cream!
Use whatever berries are fresh or whatever you have on hand! Strawberries or pitted cherries are also lovely additions.
You can make and refrigerate the lemon cream ahead of time. However, assemble before serving. That way, the mini tart shells won’t get soggy.The brand or variety of mini tart shells you use could vary in size somewhat so the quantity you yield may vary.
Try shaved white chocolate over top instead of melted white chocolate…both options are delicious!
If you have any leftover lemon cream, just enjoy as is without the tarts, with your favourite slice of pie or even with ice cream! There’s no going wrong, if you ask me!S
Speaking of cooled lemon curd, it would be a great idea to make the lemon curd the day before. Make, store in fridge and use the next day in these lemon cream tarts.
Other Easy Summer Desserts You May Enjoy!
- Baked Blueberry Donuts – Tender, delicious and super easy to make!
- No Bake Dessert in a Jar – Layers of a ‘cheesecake-like’ filling, lemon curd and berries.
- No Bake Chocolate Cherry Tart from Katherine of Love in My Oven
Hope you love these mini lemon tarts as much as we do!
Until next time, take care and chit chat again soon,
Make this mini fruit tart? That’s awesome! Love it if you left a comment below. Many thanks!
Cocktails and Drinks
Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
Fourth of July Sparkler by Mixplorology
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace
Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After
Pressure Cooker Pulled Pork by Appeasing a Food Geek
Peach Barbecue Sauce by The Beach House Kitchen
Tuna Stuffed Sweet Peppers by SugarLoveSpices
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Sweet & Sour Chicken Kebabs by Tastefully Frugal
Caprese Pasta Salad by Club Narwhal
Cranberry Almond Broccoli Salad by Two Sisters Kitchens
Coconut Milk Mac & Cheese by A Little Gathering
Cherry Quinoa Salad by Food Lovin Family
Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
Lemon Rocket Pasta Salad by Lauren Caris Cooks
Green Goddess Potato Salad by Love & Flour
Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
Zesty Potato Skewers by Pamela Salzman
Quinoa Tabouli by A Fork’s Tale
Banana Pudding Ice Cream Cake by Feast + West
Strawberry Beer Floats by bethcakes
Cherry Cheesecake Dessert by The Little Blonde Baker
Light Berry Angel Food Cake by The Creative Bite
Fresh Strawberry Muffins by Spiced
Lemon Pie Sundae by Flavours & Frosting
Strawberry Lemon Shortcakes by Dash of Herbs
Grasshopper Pie by 2 Cookin’ Mamas
Berry Mango Smoothie Pops by HÄLSA Nutrition
Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
Coconut Blueberry & Vodka Ice Pops by Nik Snacks
Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
Cherry & Rhubarb Tart by Crepes of Wrath
Lemon Cream Tarts with Berries (using mini tart shells)
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 5 egg yolks (reserve egg whites for another use)
- 1 cup heavy cream
- 2 tablespoons sugar
- 1.5 cup fresh blackberries
- 1/2 cup fresh blueberries
- 1/3 cup white chocolate chips , melted (or use white chocolate shavings)
- 24 mini pastry shells , baked per package instructions
Lemon Curd /Tarts
- In a heavy bottomed pot on stovetop on low heat melt butter. Stir in salt and sugar.
- Remove from heat and stir in lemon juice, zest, and egg yolks.
- Place mixture back on heat, whisk and cook until mixture coats back of spoon, about 5 to 8 minutes. Don't boil. Strain through fine mesh sieve to remove any egg solids. Place in a container. LET COOL COMPLETELY in refrigerator for a few hours before folding into cream. Curd will thicken further as it cools. Note: You can make lemon curd a day ahead to save time the day you are making.
- Bake pastry shells per package instructions and then let cool. Lay to one side.
- In a stand mixer, add cream and sugar. Whisk on medium high for about 2 to 3 minutes or until you have stiff peaks.
To Assemble Tarts
- Slowly add curd to whipped cream. GENTLY fold in. Equally distribute lemon cream among tarts, top with a few berries and drizzle with melted white chocolate or sprinkle with chocolate shavings. Quantity of tarts may vary slightly depending on the exact size of your mini tarts/shells. Enjoy!