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!
Pretty exciting news! 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!
These lemon cream tarts using store bought mini tart shells is an an easy summer dessert that’s a crowd pleaser!
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 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.
Can I Use Store Bought Lemon Curd Instead of Homemade?
It will save time, especially in a pinch.
Tips for Making This Recipe
- 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.
- Brands or varieties of mini tart shells may vary in size. Therefore, 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!
More Easy Desserts
Hope you love these mini lemon tarts as much as we do!
If you make these mini fruit tarts, be sure to leave a comment below!
This recipe was originally published in May 2016 but has been updated.
Lemon Cream Tarts With Berries
- ¼ cup unsalted butter
- ¼ teaspoon salt
- ⅓ cup sugar
- ½ cup lemon juice
- 1 tablespoon lemon zest
- 5 egg yolks, yolks only, not egg whites
- 1 cup heavy cream (whipping cream)
- 2 tablespoons sugar
Garnishes and Other Tart Components
- 1.5 cup fresh blackberries
- ½ cup fresh blueberries
- ⅓ cup white chocolate chips, melted
- 24 mini pastry shells or tarts
Lemon Curd and Tarts
- Melt butter in a heavy-bottomed saucepan over low heat. 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 a fine-mesh sieve to remove any egg solids (this makes your lemon curd extra creamy). You can use a spoon or spatula to encourage the curd to go through the sieve, while leaving any solid bits.
- Pour the curd into a storage jar. Allow the curd to cool slightly before covering. Place the curd in the refrigerator to COOL COMPLETELY for a few hours before folding into the 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 the tarts.
- Bake pastry shells according to package instructions and then let cool. Set aside.
- To the bowl of a stand mixer fitted with a whisk attachment, add heavy 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 or shells. Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!