My kids love making and giving gifts to they’re grandparents and special friends. So each holiday I like to create a kid friendly recipe for them to make. The kids get really excited about the whole process of baking, packaging and delivery they’re home made treats. I just adore they’re little giving hearts, it really warms a mama’s soul.
I keep extra Pie dough in my freezer for baking projects like this, but you can certainly use store bought. My favorite Foolproof Pie dough recipe is from Cooks Illustrated. Its the same one I used in my Cranberry Apple Cream cheese galette . It turns out perfect every time, hence the name Foolproof .
I simply unthawed the frozen dough and rolled it into 1/8 inch thick. Then, I help the kids use a large heart shaped cookie cutter to cut out shapes and baked them off. Once the tart crust has cooled your kids can begin filling them.
To save time and make it easier on everyone, I use Trader Joe’s Lemon Curd. Its smooth and creamy with the perfect amount of tartness. This is my favorite store-bought Lemon Curd. I’m picky about Lemon curd, especially if I don’t make it from scratch. So trust me, this is a great one. To make these tarts, the kids simply spread the lemon curd , then topped it with sliced Strawberries or raspberries . A quick dusting of Powered Sugar is all these little tarts need to be finished.
Easy peasy and so adorable. I mean, how cute are little hands baking ?! These Mini Lemon Berry tarts are sure to make anyone one smile, including the little bakers !
Mini Lemon Berry Tarts
- 2 disks of Foolproof Pie crust or 2 rolls of store bought
- 1 jar of Trader Joe’s Lemon Curd or your favorite
- 1 pint of Raspberries
- 1 pint of Strawberries or any berries
- powdered sugar
- large heart shaped cookie cutter
- small heart shaped cookie cutter
- paring knife
- fine mesh sieve
- Preheat oven to 350 degrees and lightly flour clean surface
- Roll out pie dough to 1/8 thick evenly around. If using store-bought pie crust, unroll onto surface
- Using large Heart shaped ( or any shape) cookie cutter; cut out shapes
- Center the small heart cutter on the larger heart and press to indent. Then, use your fingers to press up the sides. Creating an edge all around the heart. This will allow the heart to have an area for filling
- With a fork or pairing knife, dock the surface of dough
- Place on Non-stick sheet tray and baked for 8-10 mins. or until slightly Golden
- While crust is baking, cut strawberries in half and then slice thinly
- Cut raspberries in half and place in a bowl
- Let tart shells cool for about 10 minutes
- Spread each tart shell with 1/2 teaspoon of Lemon curd
- Top with berries following the shape of the heart
- Finish with a quick dusting of Powdered sugar tapped through a fine mesh sieve