Mini Lemon Tarts with Lemon Olive Oil

May 25, 2026

Bright, buttery, and beautifully refreshing, these Mini Lemon Tarts with Lemon Olive Oil are the perfect little dessert for spring and summer gatherings. Each tart has a crisp pastry shell, silky lemon filling, and a soft whipped cream topping finished with fresh lemon and herbs for a simple, elegant touch.

Our Lemon Olive Oil adds a smooth citrus brightness that makes the lemon flavor feel fresh and vibrant without being too heavy. These mini tarts are lovely for brunch, showers, dinner parties, or anytime you want a sweet bite that feels light, sunny, and special.

Why You’ll Love This Recipe

Perfect mini dessert for entertaining
Made with bright, flavorful Lemon Olive Oil
Beautiful for spring, summer, brunch, or celebrations
Fresh lemon flavor with a creamy, elegant finish

Tracey’s Tip: For an extra bright finish, add a tiny drizzle of Sicilian Lemon Balsamic over the top just before serving. It gives these little tarts a beautiful sweet-tart sparkle.

Mini Lemon Tarts with Lemon Olive Oil

Bright, creamy, and just the right size, these Mini Lemon Tarts are a lovely little dessert for spring and summer entertaining. The Lemon Olive Oil gives the filling a smooth citrus flavor that feels fresh, light, and beautifully balanced.

Author: The Little Shop of Olive Oils
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6 mini tarts
Category: Desserts
Cuisine: American/Mediterranean Inspired

Ingredients

6 mini tart shells, baked and cooled
3 large egg yolks
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1 tbsp lemon zest
2 tbsp Lemon Olive Oil
3 tbsp unsalted butter, cubed
1/2 cup heavy whipping cream
1 tbsp powdered sugar
Fresh lemon slices, for garnish
Fresh rosemary or mint, for garnish

Directions

In a small saucepan over low heat, whisk together egg yolks, sugar, lemon juice, and lemon zest.
Cook gently, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and whisk in Lemon Olive Oil and butter until smooth and glossy.
Let the lemon filling cool slightly, then spoon into baked mini tart shells.
Chill for at least 1 hour, or until set.
Whip heavy cream with powdered sugar until soft peaks form.
Pipe or spoon whipped cream over each tart.
Garnish with fresh lemon slices and rosemary or mint before serving.