Mini Fruit Tarts Filled with a Lemon Curd Mousse and a Shortbread Crust

Mini Fruit Tarts Filled with a Lemon Curd Mousse and a Shortbread Crust

8 reviews, 4.9 star(s). 67% would make again

Ready in 3 hours

Great little dessert... perfect for afternoon tea.


1 cup butter; softened
3 1/3 tablespoons light brown sugar
3 tablespoons and 1 teaspoon confectioner's sugar
1-1/2 cups all-purpose flour
Lemon Curd Mousse:
1 cup Whipping cream
4-5 tablespoons lemon curd
Homemade Lemon Curd:
2 eggs
1 cup sugar
1/2 cup butter; melted
1/3 cup lemon juice
1 1/2 tablespoons grated lemon peel
pinch of salt

Original recipe makes 12 Servings




Preheat oven to 325 degrees F (165 degrees C).

Using your hands, mix butter, brown sugar, confectioner's sugar and flour together in a large bowl.

Squeeze and work dough until it holds together.

Chill slightly... enough where the butter solidifies again. Have ready a mini quiche/muffin pan. Fill mini muffin pan with small chunks of dough.

Press and form the dough all the way up to the edge.

Chill for 2 hours (I just chilled it for a few minutes until the dough hardened).

Bake for 10-12 minutes, or until lightly brown around the edges. Keep an eye on them after 8 minutes or so. Depending how thick the dough is, the baking time will vary. You don't want them to burn. Let cool slightly and make an indentation with the back of a teaspoon.

This will help hold the filling. Cool/chill completely. Fill with lemon mousse. Top with berries.

Lemon Curd Mousse:

1 cup heavy whipping cream

4-5 TBS lemon curd

Whip heavy cream to medium peaks. Fold in lemon curd. Place the mousse in a plastic bag (or use a piping bag) and cut a small hole. Pipe lemon curd mousse in each tart. Top with berries.

Homemade Lemon Curd Recipe:

Really easy to make and have on hand for scones, pies tarts, cakes etc... I tried freezing the lemon curd and had outstanding results. So make some and freeze it in small containers and you will have lemon curd at your fingertips!

2 eggs

1 cup sugar

1/2 cup butter (no substitutes), melted

1/3 cup lemon juice

1 1/2 TBS grated lemon peel

pinch of salt

In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice, peel and salt. Cook over simmering water for 15 minutes or until mixture is thickened and reaches 160 degrees. Cover and store in the fridge for 1 week (or freeze).

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Shortbread crusts...



Mini Fruit Tarts with Lemon Curd Mousse...

Mini Fruit Tarts...

Calories Per Serving: 253 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Excellent! The entire group raved about this! The crust was easy to make and the filling was easy and delicious (even though I've never made anything like it before)! We used a combo of fruit for toppings depending on what each person likes -- blueberries, raspberries and strawberries. I just a little sprinkle of lemon zest to top it off. Mint leaf is a must!
IronChefChachi 1y ago

Wonderful. As others have said, the shortbread is the weak point of this recipe. I would suggest finding another recipe or at least avoid mixing by hand as suggested. However, the lemon curd (and the mousse you make with it) are HEAVENLY. I have some curd left over, but am having trouble leaving it alone in my freezer.
TrueSpectre 1y ago

jxhi8 3y ago

charlianne 3y ago

I love these things! It has now become a family favorite. I didn't have raspberries so I used strawberries and they worked just as well.
Hagoodmenu 4y ago

The ingredients list and procedure were not consistent with regard to the use of confectioners sugar or white sugar in the pastry. I decided to use white sugar. The dough was too sticky and difficult to hold...perhaps there was too much of butter. I added half cup of flour which made it easy to hold. Output was 18 pcs and the shells were thick. However, the lemon curd mousse and the presentation are wonderful.
fayemin 5y ago

I made this for a leaving party we were having in work. It was amazing, the shortbread was so moist and was the perfectly accomapnied by the tart ness of the mousse. Next time im going to add salt to the shortbread crust to give a more fuller, classical taste. I used dark brown sugar instead of light and didn't find it over powering.
l33tm4g3 5y ago

[I posted this recipe.]
ellie36 6y ago

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