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5 from 1 vote

Honey Lemon Tartlets with Flowers

Mini tarts made of a shortbread crust and lemon custard sweetened with honey, then topped with edible flowers.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 tartlets
Calories 405kcal

Ingredients

For the crust

For the filling

Garnish

Instructions

For the crust

  • Preheat oven to 350°F. Place all of the crust ingredients in a food processor. Pulse until mixture forms a ball. (If you don't have a food processor, use a fork or pastry blender to mash the butter into dry ingredients until crumbs form. Then use your hands to form dough into a ball.)
  • Press dough onto the bottom and up the sides of 6 (4-inch) ungreased, non-stick tartlet pans (with removable bottoms). Set aside.

For the filling

  • Whisk together egg yolks, sour cream, honey, sugar, lemon juice, zest, and salt until combined and smooth. Pour into prepared crusts. Bake until center is almost set, 25-30 minutes. Let them completely cool on wire rack. Just before serving, sprinkle with powdered sugar. Garnish with berries and edible flowers.

Notes

No food processor: If you don't have a food processor, use a fork or pastry blender to mash the butter into dry ingredients until crumbs form. Then use your hands to form dough into a ball.

Nutrition

Calories: 405kcal | Carbohydrates: 46g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 302mg | Potassium: 62mg | Fiber: 2g | Sugar: 27g | Vitamin A: 629IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 2mg