Get ready to indulge in a world of citrusy delights! These bite-sized lemon curd tartlets are the perfect treat for any occasion. From classic combinations to creative twists, we’ve rounded up 20 irresistible recipes that will make your taste buds do the happy dance.
In this article, you’ll discover a variety of flavors and textures that showcase the versatility of lemon curd. From sweet and tangy to savory and refreshing, these tartlets are sure to satisfy any craving. Whether you’re looking for a new dessert to impress your friends or just want to treat yourself, these recipes have got you covered.
So, what are you waiting for? Dive into this collection of zesty lemon curd tartlet recipes and get ready to bake up a storm!
Classic Lemon Curd Tartlets with Shortbread Crust
These bite-sized tartlets are the perfect combination of sweet and tangy, featuring a rich lemon curd filling atop a crumbly shortbread crust. With just a few ingredients and minimal effort, you’ll be enjoying these delightful treats in no time.
Ingredients:
For the Shortbread Crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/4 teaspoon salt
For the Lemon Curd:
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. Prepare the Shortbread Crust: In a bowl, whisk together flour, confectioners’ sugar, and salt. Add softened butter; mix until crumbly. Press into lined muffin cups.
3. Bake crust for 12-14 minutes or until lightly golden.
4. Prepare the Lemon Curd: Whisk together lemon juice, sugar, egg yolks, and melted butter in a bowl.
5. Pour curd mixture into baked tartlet shells. Bake an additional 10-12 minutes or until filling is set.
Cooking Time: 22-26 minutes
Mini Lemon Meringue Tartlets with Toasted Meringue
Brighten up your afternoon with these bite-sized treats, bursting with citrusy flavor and topped with a golden toasted meringue. Perfect for parties or a sweet pick-me-up.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 2 large egg yolks
– 1/4 teaspoon salt
– 1/2 cup confectioners’ sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into 12 equal squares.
3. In a small bowl, whisk together lemon juice, sugar, egg yolks, and salt. Brush mixture onto pastry squares, leaving a 1/2-inch border.
4. Bake for 15-18 minutes or until pastry is golden brown.
5. While tartlets are baking, prepare meringue by whipping confectioners’ sugar, vanilla extract, and 2 large egg whites until stiff peaks form.
6. Toast meringue by placing under broiler for 30 seconds to 1 minute, watching carefully to avoid burning.
Cooking Time: 15-18 minutes
Lemon Curd and Blueberry Tartlets with Almond Crust
Brighten up your dessert menu with these bite-sized tartlets, featuring a tangy lemon curd filling, sweet blueberries, and a crunchy almond crust.
Ingredients:
For the crust:
– 1 1/2 cups almonds
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
For the lemon curd:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 teaspoon grated lemon zest
For the blueberries:
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a food processor, combine almonds, confectioners’ sugar, and salt. Process until coarsely ground.
3. Add melted butter and process until the mixture forms a crumbly dough. Divide into 12 equal pieces.
4. Roll out each piece into a ball and flatten slightly onto the prepared baking sheet. Bake for 10-12 minutes or until lightly browned.
5. Prepare lemon curd according to your favorite recipe (or use store-bought). Spoon a small amount of curd onto each baked crust, leaving a 1/2-inch border.
6. Top with blueberries and serve.
Cooking Time: 20-25 minutes
Earl Grey Infused Lemon Curd Tartlets
Elevate your tart game with these sweet and tangy Earl Grey infused lemon curd tartlets, perfect for a elegant dessert or afternoon treat. The bergamot flavor of the Earl Grey tea adds a unique twist to the classic lemon curd.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 1/4 cup Earl Grey tea-infused honey (see note)
– 2 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1 tsp vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 375°F. Roll out dough and cut into small squares.
2. In a separate bowl, whisk together curd ingredients until smooth.
3. Place a spoonful of curd on each tartlet square, leaving a 1/4-inch border.
4. Fold squares in half over the filling and press edges to seal.
5. Brush with egg wash and bake for 20-25 minutes or until golden brown.
Note: To make Earl Grey tea-infused honey, steep 1 tsp of loose-leaf Earl Grey tea in 1/4 cup of honey for at least 30 minutes before using.
Lemon Curd Tartlets with Coconut Crust
These bite-sized tartlets combine the sweetness of coconut crust with the tanginess of lemon curd, perfect for a refreshing dessert or snack.
Ingredients:
– 1 cup unsweetened shredded coconut
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup freshly squeezed lemon juice
– 1 tsp vanilla extract
– Tartlet molds (mini muffin tin)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together coconut, confectioners’ sugar, and melted butter until well combined.
3. Press the mixture into tartlet molds, about 1/4 inch thick.
4. Bake for 12-15 minutes or until lightly golden.
5. Allow crusts to cool completely.
6. In a large bowl, whisk together eggs, sugar, lemon juice, and vanilla extract until smooth.
7. Pour curd mixture into cooled tartlet crusts, filling about 3/4 of the way.
8. Bake for an additional 12-15 minutes or until filling is set.
9. Allow tarts to cool before serving.
Cooking Time: 25-30 minutes
Raspberry Swirl Lemon Curd Tartlets
Brighten up your dessert game with these bite-sized tartlets featuring a tangy lemon curd filling, topped with a sweet and tangy raspberry swirl. Perfect for a party or a special occasion!
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup lemon curd (homemade or store-bought)
– 1 cup fresh raspberries
– 2 tablespoons granulated sugar
– 1 tablespoon cornstarch
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to about 1/8 inch thickness. Cut into 12 equal pieces.
3. Spoon a small amount of lemon curd onto the center of each piece, leaving a 1/2 inch border around the edges.
4. Roll up each piece tightly and place seam-side down on the prepared baking sheet.
5. Bake for 18-20 minutes or until golden brown.
6. While tartlets are still warm, drizzle with melted sugar and sprinkle with raspberries.
7. In a small bowl, mix cornstarch and 1 tablespoon of water to make a slurry. Drizzle over the tartlets.
8. Refrigerate for at least 30 minutes before serving.
Cooking Time: 18-20 minutes
Lemon Curd Tartlets with Ginger Snap Crust
These bite-sized tartlets are a perfect blend of sweet and sour, with a crunchy ginger snap crust and a silky lemon curd filling. Ideal for serving at parties or as a unique dessert.
Ingredients:
For the crust:
– 1 1/2 cups ginger snaps, crushed
– 6 tablespoons unsalted butter, melted
For the lemon curd:
– 1 cup freshly squeezed lemon juice
– 1 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, mix crushed ginger snaps and melted butter until well combined. Press mixture into the lined muffin tin.
3. Bake crust for 5-6 minutes or until lightly browned. Let cool completely.
4. In a separate bowl, whisk together lemon juice, sugar, egg yolks, and softened butter until smooth.
5. Pour lemon curd filling into cooled tartlet shells. Bake at 350°F (180°C) for 12-15 minutes or until filling is set.
6. Allow tartlets to cool before serving.
Cooking Time: 20-25 minutes
White Chocolate Drizzled Lemon Curd Tartlets
Brighten up your dessert table with these bite-sized lemon curd tartlets, elevated by a rich white chocolate drizzle. Perfect for springtime gatherings or summer soirees!
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 cup (50g) unsalted butter, softened
– 1/2 cup (120ml) lemon curd (homemade or store-bought)
– 1/2 cup (115g) white chocolate chips
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a bowl, whisk together flour and confectioners’ sugar. Add softened butter; mix until crumbly.
3. Press mixture into each liner, about 1/4 inch thick. Bake for 12-15 minutes or until lightly golden.
4. Allow tartlets to cool completely. Drizzle with white chocolate chips melted in the microwave (30-second intervals, stirring between).
5. Dust with confectioners’ sugar before serving.
Cooking Time: 15 minutes
Lemon Curd and Lavender Tartlets
These bite-sized tartlets combine the brightness of lemon curd with the subtle sweetness of lavender, perfect for a unique dessert or afternoon treat.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon dried lavender buds
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt. Add softened butter; mix until a crumbly dough forms.
3. Press a small spoonful of dough into each liner, leaving a 1/4-inch border around edges.
4. Bake for 12-15 minutes or until lightly golden. Allow to cool completely.
5. In a separate bowl, whisk together lemon juice and lavender buds. Strain the mixture through a fine-mesh sieve into a clean bowl; discard lavender buds.
6. Spoon about 1 tablespoon of lemon curd into each cooled tartlet crust.
Cooking Time: 12-15 minutes
Lemon Curd Tartlets with Pistachio Crust
These bite-sized tartlets combine the sweetness of lemon curd with the nutty flavor of pistachios, perfect for a refreshing dessert or afternoon treat.
Ingredients:
– 1 cup pistachio meal
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/4 cup lemon curd (homemade or store-bought)
– 1 tablespoon granulated sugar
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a bowl, mix pistachio meal and confectioners’ sugar. Add softened butter and mix until a crumbly dough forms. Press about 1 tablespoon of the mixture into each liner.
3. Bake for 12-15 minutes or until lightly golden.
4. Allow tart shells to cool completely. Fill each shell with lemon curd, leaving a small border around the edges.
5. Top with a sprinkle of granulated sugar and bake for an additional 2-3 minutes.
6. Remove from oven and let cool before serving.
Cooking Time: 20-22 minutes
Mini Lemon Curd Tartlets with Fresh Berries
Brighten up your gathering with these bite-sized treats that combine the sweetness of fresh berries with the tanginess of lemon curd. These Mini Lemon Curd Tartlets are perfect for a party or as a delightful dessert to share.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large egg yolks
– 1 tsp grated lemon zest
– Fresh berries (such as strawberries, blueberries, or raspberries)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to 1/8-inch thickness. Cut into small squares, about 3 inches per side.
3. In a bowl, whisk together lemon juice, sugar, butter, egg yolks, and lemon zest.
4. Spoon a small amount of curd onto each pastry square, leaving a 1/2-inch border around the edges.
5. Arrange fresh berries on top of the curd.
6. Fold pastry squares in half to form triangles, pressing edges to seal.
7. Place tartlets on prepared baking sheet and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Lemon Curd Tartlets with Honey Graham Cracker Crust
These bite-sized tartlets combine the brightness of lemon curd with the warmth of honey graham cracker crust, perfect for a sweet treat or dessert.
Ingredients:
– 1 1/2 cups graham crackers
– 1/4 cup granulated sugar
– 1/4 cup honey
– 1/2 cup unsalted butter, melted
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a food processor, grind graham crackers and sugar until finely ground. Add honey and melted butter; process until well combined.
3. Press mixture into each muffin cup, forming a crust.
4. Bake for 5-7 minutes or until lightly browned. Let cool completely.
5. In a medium bowl, whisk together egg yolks, lemon juice, and granulated sugar until smooth.
6. Pour curd mixture into cooled tartlet shells and refrigerate for at least 2 hours before serving.
Cooking Time: 12-15 minutes
Lemon Curd Tartlets with Basil Infusion
These bite-sized tartlets combine the tanginess of lemon curd with the subtle sweetness of basil, perfect for a springtime gathering or a light dessert.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 tablespoon chopped fresh basil
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into small squares, about 3 inches per side.
3. In a small bowl, whisk together lemon juice and sugar until dissolved. Add melted butter and stir until combined.
4. Spoon a small amount of the lemon curd mixture onto one half of each pastry square, leaving a 1/2-inch border around the edges.
5. Fold the other half of the pastry over the filling to form a triangle or a square shape. Press edges to seal.
6. Brush tops with beaten egg for a golden glaze.
7. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Lemon Curd Tartlets with Almond Flour Crust
Brighten up your dessert table with these bite-sized tartlets featuring a tangy lemon curd filling and a crunchy almond flour crust. Perfect for springtime gatherings or brunches.
Ingredients:
For the crust:
– 1 1/2 cups almond flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
For the lemon curd:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, confectioners’ sugar, and salt. Add melted butter and stir until mixture forms a dough.
3. Press about 1 tablespoon of dough into each muffin cup.
4. Bake crust for 12-15 minutes or until lightly golden.
5. While crust is baking, make the lemon curd: Whisk together egg yolks, lemon juice, and sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture thickens and coats the back of a spoon (about 10-12 minutes).
6. Remove crust from oven and let cool slightly. Fill each tartlet with lemon curd and serve.
Cook Time: 15 minutes
Lemon Curd Tartlets with a Hint of Thyme
Brighten up your dessert table with these bite-sized treats that combine the tanginess of lemon curd with the subtle earthiness of thyme. Perfect for a springtime gathering or as a sweet surprise for friends and family.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 1/2 cup granulated sugar
– 2 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1 tsp grated thyme
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
3. Press dough into a disk, wrap in plastic wrap, and refrigerate for 10 minutes.
4. Roll out dough on a lightly floured surface to about 1/8 inch thickness. Cut into small squares, about 3 inches per side.
5. Place a spoonful of lemon curd onto one half of each square, leaving a 1/2 inch border around the edges. Fold other half over filling and press edges to seal.
6. Brush tops with beaten egg and sprinkle with granulated sugar.
7. Bake for 20-22 minutes or until golden brown. Dust with confectioners’ sugar before serving.
Cooking Time: 20-22 minutes
Lemon Curd Tartlets with Poppy Seed Crust
Lemon Curd Tartlets with Poppy Seed Crust: A Bright and Tangy Treat
These bite-sized tartlets combine the sweetness of a poppy seed crust with the brightness of lemon curd, making them perfect for a springtime gathering or as a sweet treat any time of the year.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons poppy seeds
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a bowl, whisk together flour, poppy seeds, and confectioners’ sugar. Add cold butter and use a pastry blender or your fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
3. Press about 1 tablespoon of the crust mixture into each muffin cup.
4. Bake for 12-15 minutes, or until lightly golden.
5. While the crust is baking, prepare the lemon curd. In a bowl, whisk together sugar, egg yolks, lemon juice, and salt. Cook over medium heat, whisking constantly, until thickened.
6. Fill each tartlet shell with about 1 tablespoon of lemon curd.
Cooking Time: 12-15 minutes (crust) + 5-7 minutes (curd)
Lemon Curd Tartlets with Whipped Cream Topping
Brighten up your dessert table with these bite-sized lemon curd tartlets topped with a dollop of whipped cream. Perfect for springtime gatherings or anytime you need a burst of citrusy flavor.
Ingredients:
For the Lemon Curd:
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large egg yolks
For the Whipped Cream:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together lemon juice and sugar until dissolved. Add softened butter and whisk until smooth.
3. Beat in egg yolks until well combined.
4. Pour mixture into prepared muffin tin, filling each cup about 3/4 of the way.
5. Bake for 12-15 minutes or until edges are set and centers are slightly jiggly.
6. Let cool completely before topping with whipped cream (see below).
7. In a large bowl, beat heavy cream and granulated sugar until stiff peaks form.
Cooking Time: 12-15 minutes
Lemon Curd Tartlets with Candied Lemon Peel
Brighten up your day with these bite-sized tartlets, filled with a tangy and sweet lemon curd and topped with a delicate candied lemon peel.
Ingredients:
For the Crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces
For the Lemon Curd:
– 1 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large egg yolks
For the Candied Lemon Peel:
– 4-6 strips of lemon peel (about 1 inch wide)
– 1 cup granulated sugar
– 1/2 cup water
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust by combining flour, confectioners’ sugar, and butter in a food processor. Process until mixture resembles coarse crumbs.
3. Press dough into mini tart pans (about 5-6 per pan). Bake for 12-15 minutes or until lightly golden.
4. Prepare the lemon curd by whisking together lemon juice, sugar, melted butter, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens.
5. Make the candied lemon peel by simmering lemon strips in sugar and water for 20-25 minutes or until caramelized.
6. Fill cooled tart shells with lemon curd and top with candied lemon peel.
Cooking Time: 30-40 minutes
Lemon Curd Tartlets with Chocolate Drizzle
Brighten up your dessert table with these bite-sized tartlets that combine the tanginess of lemon curd with the richness of chocolate. Perfect for a dinner party or special occasion.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1 cup (200g) granulated sugar
– 2 large egg yolks
– 1/2 cup (120ml) freshly squeezed lemon juice
– 1/4 cup (60g) unsalted butter, melted
– 1 cup (250g) semisweet chocolate chips
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to about 1/8 inch thickness. Cut into 24 squares.
3. In a bowl, whisk together sugar, egg yolks, lemon juice, and melted butter until smooth. Pour mixture onto center of each square, leaving a 1/2 inch border around edges.
4. Fold pastry over filling, pressing edges to seal. Brush tops with water and bake for 20-22 minutes or until golden brown.
5. Melt chocolate chips in microwave-safe bowl in 30-second increments, stirring between each interval, until smooth. Drizzle over cooled tartlets.
Cooking Time: 20-22 minutes
Lemon Curd Tartlets with Vanilla Bean Crust
Brighten up your day with these tangy and sweet lemon curd tartlets, nestled in a buttery vanilla bean crust. Perfect for a brunch or afternoon treat.
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 teaspoon vanilla extract
– 1/2 cup unsalted butter, softened
For the lemon curd:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add vanilla extract and softened butter; mix until a crumbly dough forms.
4. Press the dough into mini tart pans (6-8 cups each).
5. Bake for 12-15 minutes or until lightly golden.
6. In a separate bowl, whisk together egg yolks, lemon juice, sugar, and melted butter.
7. Pour the lemon curd mixture into the baked tart crusts.
8. Bake for an additional 10-12 minutes or until set.
Cooking Time: Approximately 25-30 minutes.
Summary
Get ready to tantalize your taste buds with these 20 zesty lemon curd tartlet recipes that are sure to impress! From classic combinations like shortbread crust and toasted meringue, to creative twists like earl grey infused curd and poppy seed crust, there’s something for every palate. Add a touch of whimsy with raspberry swirls or fresh berries, or get bold with white chocolate drizzles and candied lemon peel. Whether you’re a seasoned baker or just starting out, these irresistible tartlets are sure to brighten up any gathering or special occasion.