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Perfect Mini Lemon Elderflower Tarts

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These mini lemon elderflower tarts are quick and easy to make, featuring a crisp buttery crust and a smooth, tangy lemon filling with a subtle floral elderflower twist. Perfect for elegant occasions or casual get-togethers.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2 tablespoons ice-cold water (add more if dough feels dry)
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) freshly squeezed lemon juice (about 2–3 lemons)
  • 1 tablespoon finely grated lemon zest
  • 3/4 cup (180ml) heavy cream
  • 2 tablespoons elderflower cordial or syrup
  • Pinch of salt
  • Optional garnishes: fresh mint leaves, edible flowers (like violets or pansies), powdered sugar for dusting

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Add cold cubed butter and rub into flour with fingers or pastry cutter until mixture resembles coarse crumbs with pea-sized pieces.
  3. Add egg yolk and ice-cold water, mixing gently until dough just comes together. Add more water if too dry, but do not overwork.
  4. Form dough into a disk, wrap in plastic wrap, and chill in fridge for at least 30 minutes.
  5. While dough chills, whisk sugar and eggs in a medium bowl until pale and slightly thickened.
  6. Add lemon juice, lemon zest, heavy cream, elderflower cordial, and pinch of salt to the egg mixture. Stir gently to combine. Optionally strain through a fine sieve for smooth filling.
  7. On a lightly floured surface, roll dough to about 1/8 inch (3 mm) thickness.
  8. Cut circles slightly larger than tart pans or muffin cups and press dough into pans. Trim excess edges and prick bottoms lightly with a fork.
  9. Preheat oven to 350°F (175°C). Line crusts with parchment paper and fill with pie weights or dried beans.
  10. Blind bake crusts for 12-15 minutes until edges are lightly golden. Remove weights and parchment, then bake another 3-5 minutes to dry base.
  11. Pour lemon elderflower filling evenly into tart shells.
  12. Bake for 15-20 minutes until filling is just set but still slightly wobbly in center.
  13. Cool tarts completely in pans on wire rack. Chill in fridge for firmer texture if desired.
  14. Before serving, dust with powdered sugar and garnish with fresh mint or edible flowers.

Notes

Chill the dough twice (before rolling and after shaping) to prevent shrinkage and keep crust tender. Use fresh lemons for best flavor. Blind bake crusts carefully with weights to prevent puffing. Remove tarts from oven when filling is just set but still slightly jiggly to avoid cracking. Dough can be prepared and blind baked up to 2 days ahead. Substitute elderflower cordial with rose water or lavender syrup if unavailable. For gluten-free crust, use almond flour; for dairy-free, use coconut cream and vegan butter.

Nutrition

Keywords: lemon tart, elderflower, mini tarts, easy dessert, elegant dessert, lemon elderflower tarts, quick dessert, buttery crust

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