I made these lemon berry tarts in the summer for the Nanna's ninety blog post. They are so delicious and berry addictive (ahem, very addictive)! I love the combination of the sweet shortbread crust with the tart lemon filling. I use a mini muffin pan so try to find berries that are smaller in size or cut them in half so the tart are bite sized. This recipe will make approximately 48 mini tarts.
1 lb unsalted butter, softened
1 cup icing sugar
2 tsp vanilla
4 cups all-purpose flour
pinch of salt
1 cup sugar
1/2 cup lemon juice
2 tsp lemon zest
1/2 tsp baking powder
2 tbsp flour
Preheat your oven to 350 degrees Fahrenheit. Grease two mini cupcake pans.
To make the shortbread crust, cream together the butter and icing sugar. After the butter and icing sugar has mixed for a few minutes add the vanilla. Scrape down the sides of the bowl and mix until incorporated. Whisk the salt into the flour and gradually add to the butter mixture.
Press tablespoon sized balls into the cups, forming around the edges and making a well in the center. Set aside.
To assemble the lemon filling, whisk together the eggs, sugar, lemon juice and lemon zest. Add the flour and baking powder and whisk again.
Pour the filling into a squeeze bottle or into a measuring cup with a spout and fill the crusts with the filling.
Bake for approximately 18 minutes, until the filling is set and the bottom of the tarts are lightly browned.
Let cool in the pan for 5 minutes and then remove and finish cooling on a wire rack.
Top with fresh berries.
Refrigerate if not serving immediately.