Serve up these delightful mini lemon blueberry tarts. A buttery pie crust that is filled with a cream filling and paired with lemon and blueberry flavors in each bite. These bite-size mini lemon tarts are always a hit.
I love lemon and blueberry as a pairing. It helps to offer sweet and citrus in each bite. Also, if you are a citrus lover check out my lemon tart recipe, so delicious. Or you can learn how to make this vegan lemon cake, or my mini custard tarts.
This Mini Lemon Blueberry Tarts Recipe Is...
- Made with 6 ingredients
- Made with real lemon and fresh blueberries
- Single serve desserts
- Easy to make
- Great make ahead dessert
How to Make Lemon Blueberry Tarts
Full directions on how to make these lemon blueberry tarts are in the printable recipe card at the bottom of the post. This is a quick walk through on how it is made.
- Start by adding your heavy cream and sugar in a pan on the stove. Cook on medium heat until sugar is dissolved.
- Bring to a boil and then remove from heat and add in the lemon zest and juice. Mix well, and then allow to cool 30 minutes.
- Pour into the pie crusts, and then chill the tarts to fully set up.
- Top with fresh blueberries and serve.
Helpful Tips For Lemon Tarts
Bake Pie Crusts
Make sure to follow the package and bake the pie crusts as directed. The creamy filling is not baked so you want to pre-bake and allow your crusts to cool.
Dissolve Sugar Fully
Make sure as you are heating up the cream and sugar you allow the sugar granules to fully melt. Don't rush the process, or you can scald or burn your filling.
Variations to Lemon Blueberry Tarts
Fruit
You can change up the blueberries if you want. Fresh strawberries, blackberries, or even raspberries would be a delicious pairing.
Leave Out Lemon
You can leave out the citrus and add in a splash of vanilla extract. This will make it more of a plain filling with a hint of vanilla. Feel free to even try out almond extract if you want.
Whipped Cream
Consider adding a whipped cream topping on top of each of the tarts. Then you can add the fruit on one of the sides.
Lemon Blueberry Tarts FAQs
How long does lemon tart last in the fridge?
These lemon tarts will last 2-3 days in the fridge. You will find they begin to leak out juice as it breaks down and can sog up the pie crust. So aim to eat within the first few days of making. The best is the next day.
Do lemon tarts freeze well?
Lemon tarts do freeze well, they are great to save for later. If you do this though leave off the blueberries on top, as they will soften and release juice once they thaw.
How do you defrost lemon tart?
You will want to defrost the tarts in the fridge in a sealed container. I like to allow them to thaw for a few hours to overnight. That way they thaw slowly. The filling will break down if you go to microwave them.
Mini Lemon Blueberry Tarts
Ingredients
- 12 frozen mini pie shells baked and cooled down according to package’s directions
- 2 cups heavy cream
- ½ cup granulated sugar organic preferred
- 2 tsp lemon zest
- ⅓ cup lemon juice
- ½ cup blueberries fresh, or more to taste
Instructions
- Heat a small saucepan over medium heat. Add the heavy cream and sugar, stir, and cook for 5 minutes or until sugar is dissolved.
- Bring the cream and sugar mixture to a boil. When it reaches a boil, remove from heat and immediately add the lemon zest and juice. Set aside and allow the mixture to cool for 30 minutes.
- Pour the lemon filling evenly into the mini pie crusts.
- Chill the mini lemon tarts for at least 2 hours in the refrigerator. Then top with fresh blueberries before serving.
Notes
- If you prefer the blueberries inside your lemon tart (rather than as a topping), simply fold the blueberries into the lemon filling before allowing it to cool. I found that they do sink a bit to the bottom of the tarts, so preferred them over the top.
What Do You Think?