Lemon Blueberry Tartlets

I love lemon.   I love blueberries. Put them together…. you get deliciousness!! For my farewell party a few weeks ago, I wanted to make a variety of finger foods and desserts and I knew these little tartlets would be perfect!

Although these tarts have several steps and take a bit of time…. they make a ton of perfect bite size tartlets for any party! A big THANK YOU to my husband for rolling out the dough and making most of the shells for these! They were a huge hit at our party!

Tart shells
6 pre-made pie shells (3 boxes)
mini cupcake pan
cooking spray

  1. Preheat oven to 375 F degrees.
  2. Unroll one pie shell at a time. Using a rolling pin, roll out any tears and creases, making the dough slightly thinner and bigger.
  3. Using a round cutter (I used a cup from my cabinet), cut out dough. Prick each piece of dough several times all over to prevent puffing while baking.
  4. Repeat until all the dough is cut.
  5. Place one round into each hole of your mini pan. Make sure to press gently into the pan, you don’t want to stretch the dough.
  6. Bake 15-20 minutes or until golden brown.
  7. Cool completely before filling.

Lemon filling
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks
1/4 cup lemon zest (approx 6 lemons)
1/2 cup freshly squeezed lemon juice
1/8 tsp salt

1 cup (approx) fresh blueberries tossed in 1/2 tbsp sugar

  1. In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar until light and fluffy.
  2. One at a time, add the eggs and egg yolks, scraping sides and mixing completely after each addition.
  3. Add the lemon zest, lemon juice, and salt and mix until well incorporated.
  4. Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon.
  5. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly, making sure it does not boil.
  6. Pour into cooled tart shells and refrigerate for at least 2 hours or until ready to serve.
  7. Just before serving, top with 3 fresh blueberries and a dusting of powdered sugar.

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