These mini lemon blueberry tarts are just as delicious as they look! Bursting with flavor from a creamy custard filling and juicy fresh blueberries. Yum!
Course Dessert
Cuisine American
Keyword Delicious Everyday, lemon blueberry tarts, mini lemon tarts
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.