These Sugar Cookie Tarts are the perfect mini sweet treats filled with my homemade lemon curd and topped with your choice of fruit or fresh whipped cream! They’re so fun and easy to make; everyone is going to love them!  

Mini Sugar Cookies Tarts with Lemon Curd are perfect to make this time of year. I served these at my younger sister’s bridal shower two years ago and they were a big hit! I was going to serve them with just the lemon curd but then I remembered my mom’s raspberry bushes in her backyard. I am a huge fan of fresh fruit in desserts and the lemon raspberry combo is always a favorite. But these tarts also taste amazing just with the lemon curd or topped with whipped cream. Mmm!! You don’t have to wait for a reason to celebrate to make these. 😉 

Have you made lemon curd before? I promise you it’s so easy and will only take about 15 minutes. I’ve never bought the jarred stuff before because of how simple this is but I betcha it also tastes so much better! 😉 You’ll want to eat it by the spoonfuls, it’s that good! It’s the perfect combination between tart and sweet and it keeps really well in the fridge. If you’re a yogurt fan, it tastes amazing in vanilla or plain greek yogurt! There’s so many different ways you can use it but stuffing it into these sugar cookie tarts and shoving them into my mouth is my favorite way by far. I promise it’ll be yours, too! 

It’s such a bright and fresh dessert. Seriously, so good! 

To make the tart shells all uniform, I roll the cookie dough into small balls, about 2 inches in diameter. I use a mini muffin tray so you just make sure you use enough dough so the balls reach just the top of the muffin tin well. When they come out of the oven, I make the indent in the center (where the filling goes) deeper by pressing them down with the blunt end of something from your kitchen that’s smaller in diameter than the muffin tin well. The back of a teaspoon works really well. Make an indentation in the cookie to form a cup, ensuring there is a big of an edge around the top portion.

Make sure not to pull these sugar cookie cups out of the oven too soon! Overbaked desserts are not my forte but if these aren’t starting to brown on the edges then they will be very difficult to get out of the muffin tin without breaking them. They should be just starting to brown on the edges, and then they will pop out easily once they’ve cooled. Also, make sure you spray them with nonstick spray, and then let them cool for about 5 minutes in the pan before taking them out. Twist them out of the pan rather than using a knife to loosen the edges and then pull them out that way.

If you’d like to make these ahead of time, wait to assemble them until the next day. But you can easily bake the mini tarts and cook the lemon curd the day before. The tarts can be stored at room temperature, but the lemon curd will need to chill in the refrigerator until you’re ready to begin assembling.

I really hope you give these cuties a try because I really think they’ll become your new favorite “mini” dessert. 😉 Don’t forget to tag me on Instagram if you make them!

Serves: 20-24 tarts

INGREDIENTS 

Lemon Curd

• 1/3 cup lemon juice, about 3 lemons
• 2 large eggs
• 1 egg yolk
• 1/2 cup sugar
• 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon heavy cream
• 1/4 teaspoon vanilla extract
• pinch salt
• Berries for topping, optional 
• Whipped cream for topping, optional

Sugar Cookie Tarts

• 1/2 cup butter, room temperature
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose baking flour

INSTRUCTIONS

Lemon Curd

1. In a medium bowl, whisk eggs and yolk and gradually whisk in the sugar. Set aside.
2. In a small saucepan, heat lemon juice over medium heat until hot but not boiling.
3. Slowly pour hot lemon juice into the egg mixture, continually whisking. Return to saucepan and cook over medium heat. Whisk constantly until the mixture thickens. Use a spoon to pick up some of the mixture. When it falls back into the mixture and the mixture holds its shape, it is finished cooking. If you have a candy thermometer, it should reach 170° F.
4. Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt.
5. Curd can be stored in an airtight container in the fridge for up to a week. Just give it a good stir before using.

Sugar Cookie Tarts

1. Preheat the oven to 375 degrees F. Spray a mini muffin tin, making sure to coat the wells. Set aside.
2. In a medium bowl, cream the butter with a mixer for about 1 minute.
3. Combine the sugar, baking soda, and cream of tartar in a small bowl, and whisk to mix. 
4. Add the dry sugar mixture to the butter, and blend for 1 minute, scraping down the sides of the bowl. Add the egg and vanilla and blend until smooth.
5. Add the flour to the mixture, just a bit at a time, and blend until the flour is incorporated. Don’t over-mix.
6. Roll the cookie dough into small balls, about 2 inches in diameter. Place cookie balls into the mini muffin tray and make sure you use enough dough so the balls reach just the top of the muffin tin well. Bake for 10-13 minutes or until lightly golden around the edges. Remove from the oven and after about 20 seconds, make the indent in the center (where the filling goes) by pressing them down with the blunt end of something from your kitchen that’s smaller in diameter than the muffin tin well. The back of a teaspoon works really well. Ensure there is a big of an edge around the top portion. 
7. Let the tarts cool in the muffin tins for 5 minutes before trying to remove them.
8. Twist them out of the pan rather than using a knife to loosen the edges and then pull them out that way.
9. Spoon the lemon curd into each tart.
10. Top each tart with a raspberry or whipped cream (optional) and serve.