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Tasty Mini Lemon Tarts

Featured in Sweet bites of pure joy.

Mini tarts with tangy lemon curd and fresh berries over an almond base. They’re bold in flavor, gluten-free, and work perfectly for gatherings. The curd freezes great, shells stay fresh for a day, and the rich flavors shine through. Make them as small treats or bake one big classic tart.
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alicia in the kitchen
Updated on Tue, 08 Apr 2025 13:52:15 GMT
A rich golden lemon tart topped with vibrant fresh berries on a clean white plate. Pin it
A rich golden lemon tart topped with vibrant fresh berries on a clean white plate. | tasteofsavor.com

These Mini Tarts with Lemon Curd & Berries hit you with a combo of textures and tastes that'll make your mouth happy - first you'll notice the gentle crunch of the almond flour bottom, then comes the velvety, zesty lemon filling, topped off with plump, juicy berries. These adorable little desserts bring elegance to any gathering but don't need much fuss to make. They've become my go-to treat when friends come over, working just as well for casual brunches as they do for fancy evening dinners.

After making these for a summer get-together recently, I caught myself grinning as I watched my friends quietly sneak back for seconds and thirds. One guest who typically passes on sweets because gluten bothers her was thrilled to discover she could enjoy these without any worries.

Essential Components and Selection Tips

  • Lemons: Pick organic, plump lemons with vibrant peels for the most flavorful curd possible.
  • Almond Flour: Use super-fine blanched almond flour for the smoothest, most uniform tart shells with great mouthfeel.
  • Honey or Maple Syrup: These natural sweeteners add character and complexity, not just sweetness to your filling.
  • Berries: Choose deeply pigmented, firm berries for the best visual impact and freshest taste.
A pineapple upside down cake on a white plate. Pin it
A pineapple upside down cake on a white plate. | tasteofsavor.com

Detailed Preparation Instructions

Create Perfect Lemon Curd:
Extract 2 tablespoons zest and 1 cup juice from your lemons. Set a heat-safe bowl over gently bubbling water, then combine 6 eggs, 2 yolks, ½ cup butter, ⅓ to ½ cup honey, and your lemon juice and zest. Stir constantly for 10 minutes until thickened. Strain for extra smoothness and chill in the fridge for at least 2 hours.
Master the Almond Flour Crust:
Preheat your oven to 150°C (300°F). Mix 2½ cups almond flour, 1 egg, ½ tbsp butter, 1 tbsp honey, and 1½ tbsp lemon zest. Press the mixture between two parchment sheets, cut into rounds, and gently push into muffin tins. Bake for 10-12 minutes until lightly golden. Allow to cool fully.
Remove Shells Carefully:
Once cooled, gently loosen each shell with a thin spatula or butter knife. Don't worry if some crack, a dab of curd works as glue. They'll stay fresh in an airtight container for up to 2 days.
Assemble Your Masterpieces:
Fill each shell about ¾ full with your lemon curd. Arrange berries on top in an attractive pattern. For extra flair, add mint leaves or a light dusting of powdered sugar.
Present Them Beautifully:
Serve either chilled or at room temperature. A tiny drizzle of honey adds a nice shine, or try garnishing with edible flowers for that professional touch.

I created these little treats when hosting a friend with celiac disease for afternoon tea. What started as a considerate accommodation has now turned into the dessert everyone asks me to bring to gatherings.

The ratio of egg whites to yolks really changes your curd's texture; more yolks create silkier results, while whole eggs give more structure. Try different combinations to suit your taste.

Nothing made me prouder than when I took these to a friend's baby shower and someone asked which fancy bakery I'd bought them from. That moment really showed me how special these little treats look.

These Mini Tarts with Lemon Curd & Berries prove that gluten-free treats can stand toe-to-toe with conventional desserts in both appearance and flavor. The combination of nutty base, silky filling, and juicy fruit creates such a wonderful harmony, making them ideal for springtime celebrations, morning gatherings, or anytime you want to add a touch of elegance to your table.

A slice of pineapple pie on a plate. Pin it
A slice of pineapple pie on a plate. | tasteofsavor.com

Frequently Asked Questions

→ How early can I prep these?
Prep ahead without worry! Lemon curd stays fresh in the fridge for 7 days or in the freezer for 4 months. Tart shells stay good for 1 day in an airtight container. Assemble before serving.
→ What’s a good almond flour substitute?
Sunflower seed flour works as a nut-free alternative. If gluten’s okay, wheat flour can work too, but the flavor will change a bit.
→ Which berries work best?
Go with raspberries, blueberries, or strawberries. Pick a single type or mix it up—either way, they’ll taste great!
→ Can I make one big tart instead?
Of course! Use the same ingredients but switch to an 8- or 9-inch pan. Bake 5 minutes longer so the crust gets golden.
→ How do I know when lemon curd’s done?
Check the spoon! If it coats the back and you can swipe a clean line through it, it’s ready. It'll thicken more as it cools.

Tasty Mini Lemon Tarts

Bright lemon curd in almond tarts, topped with berries. These gluten-free bites can be prepped ahead with ease.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: European

Yield: 24 Servings (Yields around 20–24 mini tarts or 12–16 bigger ones)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Ingredients for Lemon Curd

01 1 cup of freshly squeezed lemon juice
02 Zest from two lemons
03 1/2 cup of butter (or use coconut oil for paleo)
04 Six whole eggs plus two yolks
05 Honey or maple syrup, between 1/3 and 1/2 cup depending on your taste

→ Tart Base Ingredients

06 2 1/2 cups almond flour
07 A single large egg
08 1/2 tablespoon butter or coconut oil
09 1 tablespoon honey or maple syrup
10 About 1 1/2 tablespoons lemon zest

→ Optional Toppings

11 1 cup of fresh berries like blueberries, strawberries, or raspberries (or mix 'em up)

Instructions

Step 01

Pour water into a pot until it's about 1/3 full and place on medium-low heat. Once it's gently simmering, grab a heatproof bowl and mix together butter, eggs, honey, lemon juice, and zest. Place the bowl on top of the pot but don't let the bottom touch the water (this acts like a makeshift double boiler).

Step 02

Keep gently stirring the curd nonstop for roughly 10 minutes until it thickens to a custardy texture. Take it off the heat and cool it down. You can store it in the fridge for up to a week or freeze it for a few months.

Step 03

Preheat your oven to 150°C (300°F). In a bowl, mix the almond flour, butter, egg, honey, and lemon zest until the dough comes together into a smooth consistency.

Step 04

Roll your dough into a ball, flatten it slightly, and place it between two parchment sheets. Roll it out evenly to a thickness of about 1/8 inch. Cut out circles slightly bigger than your muffin tins using a round cutter. Press dough into each muffin cup, molding it to the shape.

Step 05

Put the shells into the oven and bake for 10–12 minutes, or until the edges are just golden brown. Let them cool completely once they're out of the oven. Keep them in an airtight container if you're prepping ahead.

Step 06

Wait until the tart shells are totally cool. Scoop some chilled lemon curd into each shell, then top with a handful of berries. For best results, assemble them just before serving.

Notes

  1. These bite-sized desserts are grain-free, gluten-free, and lack refined sugar, making them great for paleo or low-carb diets.
  2. You can prepare the lemon curd ahead of time and freeze it for as long as 4 months. They're convenient make-ahead treats!
  3. If you want to avoid dairy, coconut oil works perfectly in place of butter for making the curd and tart shells.

Tools You'll Need

  • Mini or standard-sized muffin pan
  • Heatproof bowl that fits over a saucepan (or a proper double boiler)
  • Rolling pin when shaping your dough
  • Round cutter for making tart circles
  • Sheets of parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Made with almonds (from almond flour)
  • Has butter (swap for coconut oil if dairy-free)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 133
  • Total Fat: 9 g
  • Total Carbohydrate: 11 g
  • Protein: 5 g