Bake crusts, cool and store tart shells covered in refrigerator up to 24 hours in advance.Lemon curd and cream cheese mixture may be made up to 3 days in advance and refrigerated and stored in a sealed container until ready to assemble tarts.
Adjust the ratio of cream cheese to lemon curd to your taste, whether you want it more cream-cheesy or more lemony.
Best mini lemon curd tart recipe cracker#
Lemon Oreos are not very lemony, so if you can’t find them, use Golden Oreos or cookie of your choice, or graham cracker crust. Add cut strawberries right before serving to prevent berries from weeping onto the surface of your filling. Makes (6) 4.75″ Mini Tarts (You may have additional filling and crust ingredients left over). Lemon Oreos are not very lemony, so if you can’t find them, use Golden Oreos or cookie of your choice, or graham cracker crust.Īdjust the ratio of cream cheese to lemon curd to your taste, whether you want it more cream-cheesy or more lemony. Notes: Add cut strawberries right before serving to prevent berries from weeping onto the surface of your filling. As always, make sure edible flowers have not been sprayed or treated with chemicals. Garnish and serve tarts with assorted berries, adding whipped cream, mint leaves and /or edible flowers if desired. When ready to serve, remove shells from tart pans and add your filling to the cooled crusts. Store in sealed container in refrigerator until ready to use. Transfer tart pans to wire rack and allow crust to cool completely before adding filling.īeat softened cream cheese and lemon curd with electric mixer until smooth. Silicone baking mats are nonstick, eliminating the need cooking spray or parchment paper and are dishwasher safe, making them easy to clean.īake tart shells at 350 degrees F for about 10 minutes or until edges begin to turn light brown. I used my silicone baking mat to bake the tarts on and prevent the slick tart pan bottoms from sliding around on the baking sheet. Tip: Use the sides and bottom of a measuring cup or drinking glass to help press crumbs evenly into sides and bottom of tart pans. Press mixture (about a heaping 1/3 cup) onto the bottom and up the sides of tart pans. Pour in melted butter and pulse, mixing until well combined. cream cheese, softened (I used Neufchâtel)ġ (10.5 oz.) jar lemon curd, or make your own microwave lemon curdġ package Golden or Lemon Oreos, about 30 (or similar sandwich cookies, cream-filled centers included)ġ /2 cup (1 stick) unsalted butter, meltedĪdd Oreos (including the cream filling) to bowl of a food processor and pulse until fine crumbs. (You may have additional filling and crust ingredients left over)Ĩ oz. Golden Oreos would work equally well if you can’t find the lemon flavor or use your favorite graham cracker pie crust recipe if you prefer. I used Lemon Oreos which are available for a limited time. The cookie crust comes together quickly using sandwich cookies and melted butter. I used my 4.75-inch Wilton tart and quiche pans, (link at bottom of post) which came in a set of 6, also used to serve up Mini Tomato Tarts. 
I made these tarts ‘mini’, because who doesn’t like their own mini dessert?! You can easily adapt this recipe using a larger size tart pan if you prefer. a ‘go-to’ filling for Berry Layered Cake, Star-Spangled Slab Pie, any kind of trifle or dessert crepes. The filling is a favorite combination of lemon curd and cream cheese. Luscious and lemony, these mini tarts are a sweet treat for teatime, shower or ‘just because’.
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