Mini Lemon Tarts with Lemon Olive Oil
Share
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
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
American/Mediterranean Inspired
Author:
Servings
6 mini tarts
Prep Time
15 minutes
Cook Time
10 minutes
Calories
1607
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.
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.
Recipe Note
Optional Variations
Add a light drizzle of Sicilian Lemon Balsamic before serving.
Use crushed graham cracker or shortbread shells for a sweeter base.
Top with fresh blueberries or raspberries for a colorful finish.
Tracey’s Notes
These little tarts are such a sweet way to brighten the table. The Lemon Olive Oil makes the filling silky and fresh, and a tiny touch of Sicilian Lemon Balsamic on top is absolutely beautiful.
Nutrition
Nutrition
- Nutrition Serving Size
- 1 tart
- per serving
- Calories
- 1607
- Carbs
- 141 grams
- 47%
- Protein
- 29 grams
- 58%
- Fat
- 101 grams
- 155%
- Saturated Fat
- 43 grams
- 271%
- Trans Fat
- 0 grams
- Cholesterol
- 197 milligrams
- 66%
- Fiber
- 14 grams
- 55%
- Sugar
- 32 grams
- Sodium
- 820 milligrams
- 36%
- Iron
- 27 milligrams
- 149%
- Potassium
- 46 milligrams
- 1%