Charlotte-Inspired Infinite Dessert Mini Tartlets

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Mini tartlets filled with luscious lemon curd and topped with fresh whipped cream and strawberry slices, evoking Charlotte’s endless dessert magic. This French-inspired recipe, ready in about 65 minutes, layers all-purpose flour, powdered sugar, unsalted butter, cold and cubed into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 6 tbsp unsalted butter, cold and cubed
• 1 egg yolk
• 1/3 cup lemon juice
• 1/2 cup granulated sugar
• 2 large eggs
• 4 tbsp unsalted butter, softened
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 cup fresh strawberries, sliced

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, and 6 tbsp cold cubed unsalted butter until mixture resembles coarse crumbs.
2. Step 2: Add 1 egg yolk and pulse until dough begins to come together. Form dough into a disk, wrap in plastic, and chill for 30 minutes.
3. Step 3: Roll out dough to 1/8-inch thickness and cut into rounds to fit 12 mini tartlet pans. Press dough into pans and prick bottoms with a fork.
4. Step 4: Bake tart shells for 15 minutes or until lightly golden. Let cool.
5. Step 5: For lemon curd, whisk 1/3 cup lemon juice, 1/2 cup granulated sugar, and 2 large eggs in a saucepan over medium heat. Stir constantly until mixture thickens and coats the back of a spoon, about 6-8 minutes.
6. Step 6: Remove from heat and whisk in 4 tbsp softened unsalted butter until smooth. Cool slightly.
7. Step 7: Fill cooled tart shells with lemon curd and chill for 1 hour.
8. Step 8: Whip 1 cup heavy cream with 1 tsp vanilla extract to soft peaks. Pipe or dollop whipped cream atop each tartlet and garnish with sliced strawberries before serving.