Mini Lemon Curd Tarts

These mini lemon curd tarts have a soft and chewy cookie-like crust and are 100% whole grain!

Today a group of bloggers and I are throwing a baby shower for Caroline of Chocolate & Carrots. I’ve followed her blog since before I started blogging and one of her posts was what actually inspired me to start with food photography and blogging.

100% Whole Grain Mini Lemon Curd Tarts with a cookie-like crust!

We were roommates at Blog Her Food in 2013 and after that, I went out to South Carolina and spent a week at her place. She’s due next Thursday with her second little one and since I can’t be there in real life, I thought a virtual baby shower would be the next best thing!

Caroline mentioned in her lemon poppy seed muffin post that she’s been craving citrus and apparently it’s a pregnancy thing, hence the citrus theme. We hope you like it, Caroline! :)

Mini Lemon Curd Tarts – 100% whole grain and super simple to make!

The base of these mini tarts is a cookie-like crust. You bake them up, fill with curd, top with whipped cream, plop on a raspberry and you’re done! I really love tarts and pies with no-bake filling – they’re so difficult to mess up.

For the filling, I used this honey sweetened lemon curd. You could probably use whatever type of citrus juice and zest in the curd that you want. I went with lemon just because it’s my favorite and as I’ve mentioned oodles of times, it’s so darn bright and cheery.

If you need something gluten-free, check out this keto lemon meringue pie! I’ve also got these delightful paleo mini lemon tarts.

These 100% Whole Grain Mini Lemon Curd Tarts are incredibly easy to make!

Mini Lemon Curd Tarts

Rated 5.0 by 2 readers
Mini Lemon Curd Tarts
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 24 mini tarts


  • 1/2 cup (113 grams) unsalted butter, softened
  • 1/3 cup (67 grams) granulated sugar or raw sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup + 1 tablespoon (134 grams) white whole wheat flour or all-purpose flour
  • 1/2 cup (55 grams) almond flour (or almond meal if you don't mind speckles of almond skin)
  • 2/3 - 1 cup lemon curd
  • 1/2 cup (120 milliliters) whipping or heavy cream, optional
  • 24 raspberries, optional


  1. Get out a mini muffin pan and line it with 24 mini muffin liners. Note that this dough doesn't work very well in a normal sized muffin pan.
  2. Using a stand mixer or an electric hand mixer, beat the butter and sugar together at medium speed until well combined. Beat in the vanilla.
  3. Add the white whole wheat and almond flour and continue beating until well combined. It will be crumbly but should clump together when pressed.
  4. Divide the dough between the muffin liners (this should be about 14 grams each) and press all the way up the sides and over the bottom of the liners.
  5. Place the pan in the refrigerator and chill for 1 hour.
  6. Preheat the oven to 375 °F . If using a dark pan like I did, preheat to 350 °F.
  7. Bake the tart shells for 7-10 minutes or until lightly browned. They will puff up a little in the oven.
  8. Remove from the oven and let sit for 5 minutes. Then take the bottom of a 1 teaspoon measuring spoon (or whatever tool you want to use) and press the dough down to create a well for the lemon curd.
  9. Let the tarts cool completely, about 1 hour. If making these for later, store the cooled tart shells in an airtight container for up to 3 days.
  10. When ready to serve, remove the liners and fill with about 1 1/2 - 2 teaspoons of lemon curd per shell.
  11. Whip the whipping cream and dollop or pipe over the lemon curd.
  12. Top with fresh raspberries, if desired.
  13. Refrigerate leftovers in an airtight container for up to 1 day. If you just added lemon curd (and not the whipped cream and raspberries), they can be kept for up to 3 days.

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30 comments on “Mini Lemon Curd Tarts” — Add one!

  • Melissa says
    November 21, 2015 @ 5:05 am

    Hi, these look delicious! Just wondering if you can freeze these as I would love to make these for my grandmother, but she couldnt eat them all at once:) thanks

    • Erin replies to Melissa
      November 21, 2015 @ 11:01 am

      Hi! I haven’t tried freezing these and while the crusts would be totally fine, I’m not sure about the lemon curd. I think it’d be okay but I’m not positive about that! I hope she’ll enjoy them if you try them out. :)

  • Bryna says
    January 29, 2015 @ 7:46 pm

    Do you have this recipe gluten free? also, a substitute for the sugar?

    • Erin replies to Bryna
      January 29, 2015 @ 9:32 pm

      Sorry, but unfortunately I don’t. And no sub for the sugar. If you use a liquid sweetener like honey or maple syrup, it’d totally change the texture and probably wouldn’t work out. And something like coconut sugar has too dark of a taste for something light like this. Sorry about that!

  • Joanne says
    January 28, 2015 @ 1:05 pm

    I have been craving lemon curd in a MAJOR way…and these are just what I want as my vessel for eating it! So cute! Love that they’re mini AND kind of good for you.

    • Erin replies to Joanne
      February 17, 2015 @ 9:31 pm

      Yes! You have to try these if you love lemon curd. :)

  • Stacy | Wicked Good Kitchen says
    January 28, 2015 @ 2:55 am

    Beautiful Lemon Curd Tarts, Erin! xo

  • Bianca @ Confessions of a Chocoholic says
    January 27, 2015 @ 5:08 pm

    I love lemon curd – these littel tarts look delicious!

  • Lisa | Mummy Made.It says
    January 27, 2015 @ 10:39 am

    These are so cute and look so tasty!! I love lemon flavoured desserts.

  • Liz @ Floating Kitchen says
    January 27, 2015 @ 1:18 am

    These are soooo adorable. And the citrus themed shower is perfectly well timed for all this gorgeous winter fruit!

  • Maegan @thebakermama says
    January 26, 2015 @ 8:11 pm

    These are lovely and would be perfect for a baby shower or any get together for that matter! Can’t wait to bake them! Thanks so much for organizing such a sweet virtual baby shower for Caroline! This was so fun and full of so many yummy recipes!

  • Liz @ The Lemon Bowl says
    January 26, 2015 @ 6:58 pm

    These are absolutely gorgeous!!!! Thanks for hosting the shower!

  • Charlotte Moore
    January 26, 2015 @ 6:41 pm

    I LOVE lemon!!!!

  • Amelia @ Eating Made Easy says
    January 26, 2015 @ 4:50 pm

    These look AMAZING, Erin. I’ve only recently discovered the beauty of lemon curd and now I can’t stop adding it to everything I eat. Adding these to my dream munch list ;)

  • Lauren @ Climbing Grier Mountain says
    January 26, 2015 @ 3:32 pm

    Seriously, these tarts are too cute!! Thanks so much for putting this shower together. Love all the citrus recipes!

  • Lauren at Keep It Sweet says
    January 26, 2015 @ 2:55 pm

    Thank you so much for hosting Caroline’s shower (again!) and for including me! Love these cute little tarts for any occasion.

    • Erin replies to Lauren at Keep It Sweet
      February 17, 2015 @ 9:37 pm

      And thank you for joining in (again!) especially considering you have your own little one to keep you busy. :)

  • Taylor @ Food Faith Fitness says
    January 26, 2015 @ 1:59 pm

    HOW FUN! Congrats to Caroline!!
    Lemon tarts are TOTALLY my jam, and I am all over the fact that they’re almond flour and white whole wheat flour. And that you used honey.
    So, basically, I love everything about these. Pinned!

  • Caroline @ chocolate & carrots
    January 26, 2015 @ 1:42 pm

    You are TOO sweet! What a surprise to wake up to this morning! Thank you, thank you! I just told Logan and he said he did a little snooping. You two are so sneaky. :D You are completely right about the citrus cravings. I currently have WAY too many oranges and grapefruits in my fridge that will disappear WAY too quickly.

    On another note these tarts look fantastic! I wish I could hop on a plane right now and have one…or seven. ;-) Thank you again, Erin!


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