Lemon Berry Tarts
Dessert, now that’s something I can’t live without. I have the biggest sweet tooth of life. Everyday requires some sort of dessert/sweet otherwise it’s just not a day in my book. I whipped together these Lemon Berry Tarts the other night for a Pure Barre friends birthday and they were to die for, so much so I had to make another batch for my husband and I. Opps!
When I made them for Pure Barre I made mini’s, however the second batch for my husband and I, I used larger tart molds. Trying to trick my brain that one big one is better than a million small bites.
In all seriousness though these Lemon Berry Tarts are super easy to whip together and are an eye catcher. They are perfect for any summer events you may have. Pending the event you can either make the mini’s or the large tarts.
Lemon Berry Tarts
Lemon Berry Tarts
The perfect light and tasty dessert for the Spring and Summer months.
Ingredients
Lemon Zest Shortbread
- 2 Cups Flour
- 2 Sticks Butter (Salted and Melted)
- 1/2 Cup Powdered Sugar
- 1 Tbsp Vanilla Extract
- 1 Tbsp Lemon Zest
Lemon Glaze
- 2 Cups Powdered Sugar
- 1/3 Cup Lemon Juice
- 1/2 Cup Milk
- 2-3 Tbsp Lemon Zest
- 3-4 Drops Yellow Food Coloring
Topping
- 1 Cup Blueberries
- 1 Cup Raspberries
- 1 Cup Blackberries
Instructions
Lemon Zest Shortbread
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Preheat Oven to 325°
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Combine flour, melted butter, powdered sugar, vanilla and lemon zest in a medium bowl. Stir until ingredients are thoroughly combined.
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If you want to make minis use a mini muffin tin and place 1 Tbsp of dough in each spot. Use a spoon to press against the bottom and the sides. Make sure you make a little well in the middle as this is where the glaze will sit.
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If you want to make larger tarts, grab 4-5 large silicone tart molds. Divide shortbread mixture amongst them, and spread evenly with a spoon.
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Place in the oven and bake. (Minis: 15 minutes; large tarts: 25 minutes). Take out of oven and place on cooling rack.
Lemon Glaze
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Combine powdered sugar, lemon juice, lemon zest and milk. Thoroughly mix.
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Add in 3-4 drops of food coloring until you reach the desired yellow color.
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Place in the refrigerator until shortbread is done.
Berries
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Wash all berries and set aside in bowls.
Assembly
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Take short bread and top with a scoop of glaze and berries.
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Refrigerate after aseembling until you want to eat them.
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Enjoy!
