Everyone heard about life giving you lemons and making lemonade. Well today, we have a lots of lemons but we chose to do something different. Lunchtime or dinnertime, you have to have dessert, right?

Fresh Fruit and Cream Mini-Tarts are shortbread-crusted miniature tarts filled with a light, creamy custard filling and topped with fresh fruit of your choice. It’s the perfect dessert! Our choice for today is with lemon curd filling, topped with fresh raspberries and apples.

The shortbread crust on these mini tarts is buttery and crispy with a hint of vanilla that goes perfectly with the lemon curd and the fruits. They are not only beautiful, but tasty as well. No matter what you’re serving, these dessert is the perfect compliment. The fresh fruit topping is a light and perfect way to end any meal.



  • 1 ½ cup graham crumbs
  • 3 Tbsp sugar
  • 3 Tbsp unsalted butter, melted and cooled slightly
  • 1 egg white

Lemon Curd

  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup lemon juice (about 2 lemons)
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon zest
  • fresh raspberries and apples for topping

For the crust

Preheat the oven to 350°F/ 175°C and place 8 individual ungreased removable bottom tart tins on a parchment lined baking tray. Stir the graham crumbs and sugar and then mix in the butter and egg white until evenly blended. Divide this between the tart shells and press into the tins, coming up the sides. Bake for 10 minutes and cool while preparing the fillings. Increase the oven temperature to 375°F/ 190°C.

For the lemon curd

Step 1: In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Don’t use aluminum or unlined copper pans or spoons when making curd. They could react with the acid in the lemons, discoloring the curd and leaving a metallic aftertaste.

Step 2: Stir often to prevent the protein molecules in the eggs from bonding too tightly. You want your curd to be more creamy than solid. Don’t let it boil. Add butter and lemon zest. Cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.

Step 3: Transfer to a small bowl and cool 10 minutes. You can strain the curd after it cools to remove the zest if you want it completely smooth, but the zest does add a lot of flavor. Refrigerate, covered, until cold.

Fill the tart shell with the warm lemon curd and allow to set at room temperature, than topped them with raspberries and apples or any kind of fresh fruits.

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