Okay, so… these blueberry lemon tartlets? Total little bites of sunshine. They’re sweet, tangy, and just so cute!

I made them one afternoon, just for fun. And wow—they were gone before dinner. Everyone wanted more.

The crust is buttery. The lemon is bright. And the blueberries? So juicy and perfect.

Wanna make them too? I’ll show you how I do it—super easy. Let’s bake these tiny tarts together!

Why You’ll Love These Blueberry Lemon Tartlets

A Perfect Balance of Sweet and Tart: The rich, citrusy lemon curd paired with the sweet-tart blueberries creates the ultimate combination of flavors that melt in your mouth.
Bite-Sized Goodness: These tartlets are a perfect portion for individual servings, making them perfect for a party or a light dessert after dinner.
Fresh and Flavorful: With fresh lemons and blueberries, this recipe bursts with vibrant, natural flavors.
Easy to Make: Despite looking fancy, these tartlets are surprisingly simple to prepare and come together in just a few steps.
Customizable: You can add a dollop of whipped cream or a drizzle of lemon glaze on top to elevate the flavor and appearance of each tartlet.

Required Kitchen Tools

Before we jump into the recipe, let’s make sure you have everything you need:

Tartlet Pans: Small individual tartlet pans, preferably with removable bottoms, for easy removal after baking.
Rolling Pin: To roll out the shortcrust pastry evenly.
Mixing Bowls: For mixing the lemon filling and blueberries.
Whisk: To whisk the eggs, sugar, and cornstarch for the lemon filling.
Spatula: To fold in the blueberries and ensure the lemon curd mixture is smooth.
Oven: Preheated to the right temperature to bake those golden, crispy crusts.
Wire Rack: For cooling the tartlets once they’ve finished baking.

Ingredients

Here’s what you’ll need to create these irresistible tartlets (exact measurements are listed in the recipe card below):

Shortcrust Pastry: A buttery, flaky base for the tartlets, providing the perfect contrast to the smooth lemon filling.
Fresh Blueberries: Sweet, juicy blueberries that add a burst of flavor and color to the tartlets.
Lemon Zest and Juice: Fresh lemons are a must for a vibrant, citrusy filling. The zest adds an aromatic punch while the juice gives it the tartness we all love.
Caster Sugar: A fine sugar that dissolves easily, giving the lemon filling a smooth texture.
Cornflour (Cornstarch): Used to thicken the lemon filling and give it a nice, smooth consistency.
Butter: Essential for making the shortcrust pastry tender and for adding richness to the lemon filling.
Eggs and Egg Yolk: They provide structure and richness to the lemon filling, creating that creamy custard-like texture.
Whipped Cream (Optional for Serving): A dollop of whipped cream on top adds a light, creamy touch that perfectly complements the tartlets.

Step-by-Step Instructions for Making Blueberry Lemon Tartlets

Let’s begin by breaking down the steps to create these stunning tartlets. In this first section, we’ll focus on preparing the shortcrust pastry and lemon filling.

1. Prepare the Shortcrust Pastry

Start by rolling out the shortcrust pastry on a lightly floured surface. If you’re using store-bought pastry, you can skip the rolling out process if it’s already rolled to the right thickness.

Roll the pastry out to about 1/8-inch thickness.
Use a cookie cutter or a glass to cut circles large enough to fit into your tartlet pans. Be sure the pastry overlaps the edges slightly so there’s enough to press into the pans.
Gently press the pastry into the tartlet pans, ensuring it’s snugly fitted into the corners.
Trim any excess pastry around the edges with a sharp knife.
Place the tartlet pans in the fridge to chill for 15 minutes before baking. This helps prevent the pastry from shrinking during baking.

2. Blind Bake the Pastry

Blind baking is crucial for achieving a crisp crust. Here’s how to do it:

Preheat your oven to 375°F (190°C).
Line the chilled tartlet crusts with parchment paper and fill them with pie weights or dried beans. This prevents the crust from puffing up while baking.
Bake for about 15 minutes until the edges are golden.
After 15 minutes, remove the parchment paper and pie weights, and bake for an additional 5 minutes until the bottom of the crust is lightly golden. Set the tartlets aside to cool while you prepare the lemon filling.

3. Make the Lemon Filling

Now that the crusts are baked and cooled, it’s time to make that delicious, creamy lemon filling. This step is simple, but the results are oh-so-satisfying!

In a medium saucepan, whisk together the caster sugar, cornflour, and a pinch of salt. This creates the base for the lemon custard.
In a separate bowl, whisk together the eggs and egg yolk until smooth and well combined.
Add the fresh lemon juice and lemon zest to the sugar mixture. Whisk it all together, then slowly pour the egg mixture into the saucepan while whisking constantly. This prevents the eggs from cooking too quickly and turning into scrambled eggs.
Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
Once the mixture is thickened, remove it from the heat and stir in butter until it melts completely and the filling becomes smooth.
Pour the lemon filling into a bowl and cover with plastic wrap. Press the plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Let the filling cool to room temperature, then refrigerate for at least 30 minutes to chill completely. The filling will firm up as it cools, making it perfect for spooning into the tartlet shells.

4. Assemble the Blueberry Lemon Tartlets

With the pastry and lemon filling ready, it’s time to assemble these beauties! This step is as simple as filling the crusts with lemon curd and topping them with fresh blueberries.

Spoon the chilled lemon filling into each tartlet shell, dividing it evenly between the 6-8 tartlets. Smooth the top with a spatula, making sure it’s evenly distributed.
Gently press a handful of fresh blueberries into the top of each tartlet. You can be creative with the arrangement—either scatter them randomly or arrange them in a pretty pattern!
Optional: If you like, you can lightly glaze the blueberries with a touch of warm honey or a simple lemon glaze to give them a little extra shine and sweetness.

5. Chill and Serve

Now that your tartlets are fully assembled, the final step is to let them chill and firm up before serving.

Refrigerate the tartlets for at least 30 minutes to an hour. This gives the filling time to set completely and makes the tartlets easier to handle when serving.
If you want to make them even more indulgent, you can serve each tartlet with a dollop of whipped cream or a dusting of powdered sugar.

6. Serving Suggestions for Blueberry Lemon Tartlets

These Blueberry Lemon Tartlets are absolutely delicious on their own, but there are a few creative ways you can serve them to elevate the experience!

Serve with Whipped Cream: A dollop of freshly whipped cream on top of each tartlet adds a light, creamy contrast to the tangy lemon filling. For an extra touch, add a little vanilla or lemon zest to the whipped cream.
Pair with a Fruit Compote: Serve the tartlets alongside a sweet fruit compote, such as a mixed berry or strawberry compote, to complement the fresh blueberries on top.
Garnish with Mint Leaves: Add a few fresh mint leaves on top for a pop of color and a refreshing herbal note that pairs wonderfully with the citrusy lemon.
Serve as a Part of a Dessert Platter: These tartlets are small and portable, making them a great addition to a dessert platter. Pair them with other mini desserts like chocolate mousse cups or mini cheesecakes for a beautiful and varied spread.
Perfect for Afternoon Tea: Their bite-sized nature makes them ideal for an afternoon tea or a light gathering with friends. Serve with a pot of Earl Grey or chamomile tea for the perfect pairing.

7. Storing and Meal Prep Tips for Blueberry Lemon Tartlets

If you happen to have any leftover tartlets (though they’re so delicious, they’re unlikely to last long!), here’s how to store them:

Store in the Fridge: Keep the tartlets in an airtight container in the fridge for up to 2-3 days. The shortcrust pastry may lose some of its crispness after being refrigerated, but they will still be delicious!
Freeze for Later: If you want to make these ahead of time, you can freeze the baked tartlet shells (before adding the lemon filling). Once the shells are completely cool, store them in an airtight container or freezer bag. When ready to serve, fill them with the chilled lemon filling and top with fresh blueberries. Serve immediately or allow them to chill before serving.
Meal Prep: These tartlets are perfect for making in advance. You can prepare the lemon filling and tartlet shells a day or two ahead of time, then assemble them just before serving.

8. Nutrition Information

Here’s an estimated breakdown of the nutrition information per tartlet (based on the ingredients and serving size provided):

Nutrient	Amount per Tartlet
Calories	220 kcal
Protein	3g
Carbohydrates	30g
Sugars	17g
Fat	10g
Saturated Fat	6g
Fiber	1g
Sodium	35mg
Cholesterol	85mg

These values are approximate and will vary depending on specific ingredient brands and quantities used.

9. Conclusion

These Blueberry Lemon Tartlets are a delightful, bite-sized treat that combines the refreshing flavors of lemon with the sweetness of blueberries. Whether you’re serving them at a summer gathering or enjoying them as a simple dessert, they’re sure to impress. The best part? They’re easy to make, and the fresh ingredients really shine in every bite!

Make sure to store any leftovers in the fridge (if they last that long!) or freeze them for later. You can also get creative with toppings and serving suggestions to make them your own. Now go ahead, grab a tartlet, and take a bite of summer!