Lemon Blueberry Mini Tartlets

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

These delicate mini tartlets feature a buttery crust filled with tangy lemon custard and topped with juicy fresh blueberries for a refreshing dessert bite. This french-inspired desserts ready in about 60 minutes layers all-purpose flour, powdered sugar, large egg yolk 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
• 1/2 cup (1 stick), cold and cubed unsalted butter
• 1 large egg yolk
• 2 tbsp ice water
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1/8 tsp salt
• 3/4 cup water
• 1 large egg
• 1/3 cup, freshly squeezed lemon juice
• 1 tbsp lemon zest
• 2 tbsp, room temperature unsalted butter
• 1 cup fresh blueberries

Instructions

1. Step 1: To make the tart crust, combine 1 1/4 cups all-purpose flour and 1/4 cup powdered sugar in a food processor. Add 1/2 cup cold cubed unsalted butter and pulse until mixture resembles coarse crumbs.
2. Step 2: Add 1 large egg yolk and 2 tbsp ice water, pulsing until dough just comes together. Press dough into a disk, wrap in plastic, and chill for 30 minutes.
3. Step 3: Preheat oven to 350°F. Roll chilled dough to 1/8-inch thickness and cut into 12 small circles to fit mini tart pans. Press dough into pans and prick bottoms with a fork.
4. Step 4: Bake tart shells for 12-15 minutes until lightly golden. Remove and cool.
5. Step 5: For lemon filling, whisk together 1/2 cup granulated sugar, 2 tbsp cornstarch, and 1/8 tsp salt in a saucepan. Gradually whisk in 3/4 cup water until smooth.
6. Step 6: Cook over medium heat, whisking constantly, until mixture thickens and boils, about 4-5 minutes.
7. Step 7: Temper 1 large beaten egg by stirring a few tablespoons of hot mixture into the egg, then whisk egg back into the saucepan. Cook 1 minute more, stirring.
8. Step 8: Remove from heat and stir in 1/3 cup fresh lemon juice, 1 tbsp lemon zest, and 2 tbsp room temperature unsalted butter until smooth.
9. Step 9: Spoon lemon custard into cooled tart shells and refrigerate for at least 1 hour until set.
10. Step 10: Top each tartlet with about 2 tablespoons fresh blueberries just before serving.