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Perfect Mini Lemon Elderflower Tarts

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These mini tarts combine fresh lemon with delicate elderflower for a bright, floral, and elegant dessert that’s quick and easy to make, perfect for entertaining.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, sifted
  • 1/3 cup (40g) powdered sugar
  • 1/4 teaspoon salt
  • 7 tablespoons (100g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons ice cold water, as needed
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 2 tablespoons elderflower cordial
  • 1/3 cup (80ml) heavy cream or full-fat coconut cream for dairy-free
  • 1 tablespoon cornstarch
  • Fresh edible flowers or lemon zest curls (optional garnish)
  • Powdered sugar for dusting (optional garnish)

Instructions

  1. Make the Tart Crust: In a large bowl, sift together the flour, powdered sugar, and salt. Add the cold cubed butter. Using your fingertips, a pastry cutter, or a food processor, work the butter into the flour mixture until it resembles coarse crumbs (about pea-sized bits).
  2. Add the egg yolk and mix gently. Sprinkle 1 tablespoon of ice water over the dough and stir carefully. Add more water a little at a time only if the dough feels dry. Once it forms a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Prepare the Filling: While the dough chills, whisk together the sugar, eggs, lemon juice, lemon zest, elderflower cordial, cream, and cornstarch in a medium bowl. Use an electric mixer to blend until silky smooth, about 2 minutes.
  4. Roll Out and Fill Tarts: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a round cutter slightly larger than your tart pans, cut circles and gently press them into each cavity. Trim any excess dough. Prick the bottom lightly with a fork.
  5. Pour the lemon elderflower filling evenly into each tart shell, filling about 3/4 full.
  6. Bake: Place tart pans on a baking sheet and bake for 20-25 minutes or until the filling is set but still slightly wobbly in the center and the crust is light golden brown.
  7. Cool and Garnish: Remove from oven, let cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and add edible flowers or lemon zest curls before serving.

Notes

Keep ingredients cold for best texture. Do not overwork dough to avoid tough crust. Use fresh lemons for best flavor. Watch oven closely to avoid overbaking. Chilling dough prevents shrinking. Filling should coat back of spoon before baking. Tart shells can be made ahead and stored airtight for 2 days. Freeze unbaked shells up to 1 month. Reheat in low oven, avoid microwaving.

Nutrition

Keywords: lemon tart, elderflower, mini tarts, elegant dessert, easy dessert, citrus dessert, floral dessert, party dessert

Find it online: https://oracooks.com/perfect-mini-lemon-elderflower-tarts-easy-recipe-for-elegant-entertaining/