Mini Lemon Tarts

While pre-made tart shells are a lifesaver for busy days (and totally what I used for these amazing mini lemon tarts initially!), sometimes I really crave that extra homemade touch. If you're like me and want to elevate your 'plain tart' experience, making your own simple tart crust from scratch is incredibly rewarding. It adds such a delicate, buttery crunch that perfectly complements the creamy lemon curd. I promise, it's easier than you think, and the result is just divine! Here’s my go-to recipe for a perfectly plain and flaky mini tart crust that you can use for these lemon beauties (or any other filling you dream up!): Homemade Mini Tart Crust (Pâte Sablée) Ingredients: 1 ¼ cups all-purpose flour ½ teaspoon salt ½ cup (1 stick) unsalted butter, very cold and cut into small cubes ¼ cup ice water (or a little more if needed) Instructions: Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. The key here is to work quickly so the butter stays cold. Add Water: Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! If you're using a food processor, pulse until it just forms a ball. If by hand, gently knead just until it forms a cohesive dough. Chill: Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling step is crucial for preventing shrinkage and making the dough easier to roll. Roll and Form: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles slightly larger than your mini tart molds. Gently press the dough into the molds, trimming any excess. Prick the bottoms with a fork. Blind Bake (Optional but Recommended): For a crispier crust that won't get soggy, I highly recommend blind baking. Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the edges are lightly golden. Remove the weights and parchment, then bake for another 5-7 minutes until the bottom is dry and lightly golden. Let them cool completely. Once your homemade plain tart shells are cooled, they're ready for the star of the show: that creamy, zesty lemon curd from the main recipe! Just like the original instructions, fill your beautifully golden, whisked constantly lemon curd into these shells. The contrast between the crisp, buttery crust and the smooth, tangy filling is truly unbeatable. It’s a bit more effort, but worth every single bite for that ultimate homemade mini lemon tart experience. Remember to cool to room temperature before filling, and if you have any leftover *cubed butter*, make sure it's incorporated smoothly into your curd!