Mini Meyer Lemon Tarts with Ginger Cookie Crust
Make your own cookie dough to press into cute little cookie crusts. The filling will shine with this pairing.
Ingredients
For the Ginger Cookie Crust:
- 1 stick room temperature unsalted butter 8 tablespoons
- ½ cup granulated sugar
- 1 egg
- 1 ½ cups all-purpose flour
- 1 teaspoon ground ginger
- ¼ teaspoon baking powder
- Pinch of sea salt
- Nonstick cooking spray
For the Meyer Lemon Filling:
- 2 egg yolks
- 2 eggs
- Juice of 2 Meyer lemons
- ¼ cup granulated sugar
- ¼ cup heavy cream
For Topping & Decoration:
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- 24 blueberries and/or blackberries
- 24 small mint leaves
Instructions
Make the Ginger Cookie Crust:
- In mixing bowl, beat butter and sugar at medium-high speed 3 minutes or until light and fluffy. Add egg; mix at medium speed until well combined. Add flour, ginger, baking powder and salt; mix at medium speed until just combined (do not overmix). Press dough into disc and wrap in plastic wrap; refrigerate 1 hour.
- Preheat oven to 350 degrees F. Spray mini muffin pan with cooking spray.
Make the Meyer Lemon Filling:
- In medium bowl, whisk egg yolks, eggs, lemon juice, sugar and cream until smooth.
- Cut Ginger Cookie Crust into quarters; cut each quarter into 6 equal balls of dough. Press each ball of dough into mini muffin cup so that it is evenly distributed along sides and bottom. Divide Meyer Lemon Filling between cups, stopping just below top edge of crust.
- Transfer to oven and bake 8 to 11 minutes or until filling is set and crust is just begining to turn golden brown (do not overbake). Transfer to cooling rack and let cool completely. Once cool, refrigerate until ready to serve.
- Just before serving, place cream in mixing bowl and beat at medium-high speed until soft peaks form. Add powdered sugar; continue beating until stiff peaks form. Pipe or spoon a dollop of whipped cream onto top of each tart. Decorate with blueberries and/or blackberries and mint leaves and serve immediately.
Notes
- I highly recommend making your own whipped cream! But if you are short on time, no guilt using something else.
Calories: 129kcal, Carbohydrates: 14g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 55mg, Sodium: 16mg, Potassium: 34mg, Fiber: 0.3g, Sugar: 7g, Vitamin A: 322IU, Vitamin C: 0.5mg, Calcium: 17mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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