Mini citrus tarts
These mini citrus tarts are bite-sized desserts featuring a tangy lemon filling and a buttery crust. Simple to make, they're perfect for any occasion.
Cook time 50 min
Prep time 90 min
Ingredients:
2 egg whites1 cup light sour cream
1/2 cup sugar
1 lemon
1/2 cup lemon juice
1.50 cups all-purpose white wheat flour
1/3 cup powdered sugar
1/2 cup butter
1 tbsp water
Mini citrus tarts are the perfect combination of tangy and sweet, making them an excellent dessert for any occasion. These bite-sized delights feature a zesty lemon filling paired with a buttery crust, creating a refreshing and satisfying treat. This recipe is simple and straightforward, even for novice bakers.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the all-purpose flour and powdered sugar. Mix well.
- Cut in the softened butter until the mixture resembles coarse crumbs. Add 1 tbsp of water to help bind the dough together.
- Press the dough evenly into the bottoms and up the sides of mini tart pans or a mini muffin tin.
- Bake the crusts in the preheated oven for about 10-12 minutes, or until they start to turn golden brown. Remove from the oven and let them cool.
- In a mixing bowl, whisk together the egg whites and granulated sugar until they are frothy.
- Add the light sour cream, lemon zest, and lemon juice. Mix until smooth and well-combined.
- Once the crusts have cooled, pour the lemon filling evenly into each tart crust.
- Bake the tarts in the preheated oven for 12-15 minutes, or until the filling is set and slightly golden on top.
- Remove from the oven and let the tarts cool completely.
- Once cooled, carefully remove the tarts from the pans. The mini citrus tarts are now ready to serve!
- Optionally, you can dust them with some extra powdered sugar or garnish with thin slices of lemon or a mint leaf for presentation.
Voila! Your mini citrus tarts are ready to serve. With their delightful blend of tangy lemon and sweet, buttery crust, these tarts are sure to impress your family and friends. Enjoy them as a refreshing dessert or a tasty snack anytime!
Mini citrus tarts FAQ:
Bake the tart crusts in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until they start to turn golden brown.
The filling is done when it is set and slightly golden on top. This typically takes about 12-15 minutes in the oven.
Store leftover mini citrus tarts in an airtight container in the refrigerator for up to 3 days to maintain their freshness.
Yes, you can substitute light sour cream with Greek yogurt for a similar texture and tanginess in the filling.
Use standard mini tart pans or a mini muffin tin, as the recipe is designed for bite-sized servings in these sizes.
Tips:
- Make sure your butter is cold when blending with the flour and powdered sugar for the tart crust. This helps create a flaky texture.
- When separating the egg whites, ensure no yolk gets into the whites to achieve the right consistency in the filling.
- For an added flavor twist, you can zest an additional lemon or even an orange to sprinkle over the tarts before baking.
- Chill the dough before rolling it out to make it easier to handle and to prevent it from shrinking while baking.
- Pre-bake the tart shells for about 10 minutes before adding the filling to ensure a crisp crust.
- Allow the tarts to cool completely before serving to let the filling set properly.
Nutrition per serving
6 ServingsCalories 420kcal
Protein 7g
Carbohydrates 55g
Fiber 1.49g
Sugar 27g
Fat 20g
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