Mini Lemon Tarts (Bite Sized)
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If you’re looking for a light and delicious little treat that perfectly balances sweet and tart, these mini lemon tarts are the recipe you need! These bite-sized treats feature flaky phyllo shells filled with a sweet and creamy vanilla mascarpone and a layer of tangy lemon curd, topped with fresh blackberries. Each little tart offers a refreshing burst of flavor, making them an irresistible addition to any brunch, summer party, or dessert table.
I always joke “if I’m sipping, I’m snacking,” but honestly it’s not much of a joke. I like an appetizer or snack when I’m sipping a cocktail and sometimes I want that to be a sweet treat. Enter these mini lemon tarts. They’re super easy to make – especially with store bought lemon curd – and super pop-able when it comes to enjoying them.
Whether you’re hosting a summer garden party, a festive holiday gathering, or an elegant bridal shower or baby shower, these mini lemon tarts will bring a touch of sophistication and a splash of color to your menu. Their small size allows guests to indulge without feeling overwhelmed, making them a perfect choice to add to any dessert spread.
The versatility of this dessert makes it suitable for both casual and formal events, ensuring that they’ll be a hit no matter the occasion. Get ready to impress your friends and family with these easy and tasty little bites!
Want more sweet snack bites? Serve these mini lemon tarts alongside my apple salsa with strawberries and cinnamon tortilla chips, a batch of pecan turtle candies, or a bowl of snickerdoodle popcorn.
Ingredients
- Phyllo shells – Mini phyllo shells can be found in the freezer section of your grocery store; usually by the frozen pie crusts and puff pastry. These flaky little shells are always in my freezer. They’re light and crunchy and the perfect small bite.
- Mascarpone cheese – I love the richness of mascarpone cheese for this recipe. It doesn’t have the tang of cream cheese, so it adds a creamy layer while letting the lemon and berry flavors really stand out.
- Powdered sugar – Regular white powdered sugar works best here. Do not replace this with granulated sugar. It won’t melt into the mascarpone and the mixture will remain crunchy, which isn’t what we’re going for here. If you really don’t want to use powdered sugar, you can use maple syrup or honey to sweeten the cheese. Both of these will change the color and flavor of the filling.
- Vanilla extract – Choose 100% vanilla extract for this recipe. There’s not a lot of ingredients and each one should be the best quality you can find.
- Lemon curd – Spend the money on a quality lemon curd. If you want to make your own homemade lemon curd, try this recipe from my friend Barbara at East Southern Desserts.
- Blackberries – Fresh blackberries are an amazing flavor combination with the lemon curd. If you can’t find any or they’re insanely expensive in your area, swap them out for another fresh berry. Raspberries, blueberries, or strawberries would all be great substitutions.
How to Make Mini Lemon Tarts
Bake phyllo shells according to package directions. Allow to cool completely.
Stir together mascarpone cheese, powdered sugar, and vanilla extract until well combined.
Press about half a teaspoon of mascarpone mixture into each phyllo shell, leaving a small indent in the middle of each shell.
Add a half a teaspoon of lemon curd to the top of the mascarpone mixture.
Top each shell with a blackberry.
Serve immediately.
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Mini Lemon Tarts Recipe
Ingredients
- 15 phyllo shells, 1 package
- ½ cup mascarpone cheese, softened
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup lemon curd
- 15 blackberries, fresh
Instructions
- Bake phyllo shells according to package directions. Allow to cool completely.15 phyllo shells
- Stir together mascarpone cheese, powdered sugar, and vanilla extract until well combined.½ cup mascarpone cheese, 3 tbsp powdered sugar, 1 tsp vanilla extract
- Press about half a teaspoon of mascarpone mixture into each phyllo shell, leaving a small indent in the middle of each shell.
- Add a half a teaspoon of lemon curd to the top of the mascarpone mixture.½ cup lemon curd
- Top each shell with a blackberry.15 blackberries
- Serve immediately.
Notes
Recipe Tips
The shells won’t stay crisp for a long time, so serve these mini tarts within an hour of filling them.
Do NOT refrigerate the tarts after filling them. Leave them out at room temperature. Putting them in the fridge will cause the phyllo shells to get soggy.
Frozen/thawed berries don’t work well here because of how much liquid they have in them. If you absolutely can’t find fresh berries, use a small dollop of a good quality blackberry or raspberry jam instead.
Don’t Miss These Phyllo Cup Recipes for Bite-Sized Appetizers
I love using mini phyllo cups for quick and simple appetizer recipes. They work in savory recipes like my Smoked Salmon Bites, Honey, Walnut, and Goat Cheese Bites and Brie Cheese and Spiced Cranberry Bites, or in sweeter recipes like these Fresh Strawberry Bites, and Mini Apple Pie Bites.
Drink Pairings for Mini Lemon Tarts
Whether you’re looking for something the whole family can enjoy or a slightly stronger sip, these recipes will pair deliciously with your mini lemon tarts.
