Go Back
–+ servings
A lemon curd tartlet topped with raspberries and cream.
Print Pin
5 from 6 votes

Lemon Curd Tartlets

These no-bake mini lemon curd tartlets with a biscuit base are sweet, tangy, and buttery, all rolled into one!
Course Dessert
Cuisine British
Prep Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Calories 455kcal
Author Beth Sachs

Equipment

  • Food Processor
  • Mini Tart Tins
  • Mixing Bowl

Ingredients

Metric - US Customary
  • 8 tablespoon Lemon Curd
  • 80 g Butter melted
  • 100 g Digestive Biscuits or Graham Crackers, crushed
  • 100 g Ginger Biscuits crushed

Instructions

  • Place the crushed biscuits (use a food processor for this) and melted butter in a mixing bowl.
  • Mix together with a spoon until clumps form.
  • Press the biscuit mixture between 4 mini tart tins with removable bases (the tart tins need to be about 8cm wide). Use the back of a spoon to really compact the biscuits down. Place the tart tins in the fridge to set for a minimum of an hour but up to 48 hours before. You can also speed the process up by placing them in the freezer for 30 minutes if you prefer. (See below for an alternative to mini tart tins).
  • Carefully unmould the biscuit bases onto a serving platter and top each base with 2tbsp of lemon curd. Serve with cream and berries.

Video

Notes

Top Tips:
  • Use homemade lemon curd if you can. It tastes so much better than shop-bought!
  • If you don't have any tart tins, use similar size cooker cutters instead. Press the biscuit base down into the cutter, directly onto a tray or serving platter, and place in the fridge to set. Carefully pull up the cookie cutter to release and top with the lemon curd.
 
Variations:
  • Try using different types of biscuits. Digestives, ginger biscuits, shortbread or biscoff biscuits all work well.
  • Top the tarts with some baked mini meringues for mini lemon meringue pies.
  • Serve the lemon curd tarts with berries such as raspberries, strawberries, blueberries, or blackberries.
  • Swap the no-bake biscuit bases for store-bought mini pastry cases instead.
 
Storage:
Make the biscuit bases up to 48 hours before you need them and store in the fridge. Top with the lemon curd, not more than 1 hour before serving, otherwise, the bases may become soggy.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Lemon Curd Tartlets
Amount per Serving
Calories
455
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Sodium
 
353
mg
15
%
Potassium
 
82
mg
2
%
Carbohydrates
 
67
g
22
%
Fiber
 
1
g
4
%
Sugar
 
38
g
42
%
Protein
 
8
g
16
%
Vitamin A
 
11
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
36
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter