Imagine a dessert that transports you to a sun-drenched lavender field in Provence while tantalizing your taste buds with a burst of zesty lemon - that's exactly what these Lemon Lavender Mini Tarts promise! These delicate, bite-sized treats are not just a dessert; they're a miniature culinary adventure that combines the delicate floral notes of lavender with the bright, refreshing essence of lemon. Perfect for afternoon tea, elegant gatherings, or when you simply want to treat yourself to something extraordinary, these mini tarts are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 mini tarts
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/2 tsp dried lavender
- 1/4 cup lemon juice
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 1/4 tsp salt
Instructions
- Prepare the tart crust by combining softened butter, powdered sugar, and flour in a mixing bowl. Crush dried lavender finely and mix into the dough.
- Using your hands, knead the mixture until it forms a smooth, cohesive dough. Wrap the dough in plastic and refrigerate for 30 minutes to firm up.
- Preheat the oven to 350°F (175°C). Grease a 12-cup mini tart pan or mini muffin tin with butter or non-stick spray.
- Roll out the chilled dough to about 1/8 inch thickness. Cut small circles slightly larger than the tart pan wells. Gently press dough into each well, trimming excess.
- Blind bake the tart shells for 10-12 minutes until edges are light golden. Remove from oven and let cool completely.
- For the lemon filling, whisk together eggs, granulated sugar, lemon juice, lemon zest, and salt in a medium bowl until smooth and well combined.
- Carefully pour the lemon filling into the pre-baked tart shells, filling each about 3/4 full.
- Bake for an additional 12-15 minutes until the filling is set but still slightly jiggly in the center.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with additional powdered sugar and sprinkle a few lavender buds on top for garnish before serving.
Tips
- Lavender Matters: Use high-quality, food-grade dried lavender for the best flavor. Crush it finely to distribute the flavor evenly.
- Chill Your Dough: Don't skip the 30-minute refrigeration for the crust. This helps prevent shrinkage and ensures a tender, flaky texture.
- Blind Baking is Key: Pre-baking the tart shells prevents a soggy bottom and creates a crisp base for your lemon filling.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smoother mixing and better texture.
- Filling Consistency: The filling should be smooth and well-whisked. Don't overmix to avoid incorporating too much air.
- Gentle Baking: Watch the filling carefully. It should be set but still slightly jiggly in the center to maintain a creamy texture.
- Cooling is Crucial: Allow tarts to cool completely to let the filling set properly and enhance flavor development.
- Garnish with Finesse: A light dusting of powdered sugar and a few lavender buds can elevate the visual appeal dramatically.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
