Elegant Lemon Blueberry Tartlets Recipe Perfect for Parties

Posted on November 8, 2025

lemon blueberry tartlets - featured image

The tangy sweetness of lemon paired with juicy blueberries wrapped up in buttery tart shells—sounds heavenly, doesn’t it? These elegant lemon blueberry tartlets are my go-to dessert for parties, celebrations, or whenever I want to treat myself to something special. They look stunning, taste divine, and are surprisingly easy to make. Whether you’re hosting a fancy dinner or craving a bite-sized indulgence, this recipe will make you feel like a pastry chef in your own kitchen. Trust me, once you’ve tried these, you’ll want to make them for every occasion.

I first whipped up these tartlets for a spring brunch where I wanted something light yet decadent. The combination of zesty lemon curd and sweet blueberries had everyone swooning. Plus, they’re super versatile—you can dress them up with edible flowers or keep them simple and rustic. With just a few key ingredients and some simple techniques, you’ll have a dessert that’s both beautiful and delicious.

Why You’ll Love This Recipe

Elegant and Impressive: These tartlets look like they came straight out of a pastry shop but are totally doable at home.
Fresh and Bright: The lemon curd provides a tangy contrast to the sweet blueberries, creating a flavor explosion in every bite.
Perfect for Any Occasion: Whether it’s a birthday party, holiday gathering, or a cozy tea time, these tartlets fit the bill.
Miniature Delight: Their individual size makes them perfect for serving—no cutting or messy plates.
Customizable: You can tweak the flavors, toppings, and even the crust to suit your preferences.

What sets this recipe apart is the balance of flavors and textures. The buttery, flaky tart shell perfectly complements the creamy lemon filling, while the blueberries add a burst of freshness. Plus, the tartlets are small enough to enjoy without guilt, but so good you’ll want more than one.

What Ingredients You Will Need

This recipe uses simple yet flavorful ingredients to create a stunning dessert. Here’s what you’ll need:

For the tart shells:
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, chilled and cubed
- 1 large egg yolk
- 1-2 tablespoons ice water (as needed)
For the lemon curd:
- 3 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
- 2 tablespoons (30g) unsalted butter, softened
- 1 teaspoon lemon zest
For the topping:
- 1 cup fresh blueberries
- Optional: powdered sugar for dusting
- Optional: fresh mint leaves or edible flowers for garnish

Many of these ingredients are pantry staples, and you can easily adjust them to fit dietary needs—use gluten-free flour for the shells or dairy-free butter for the curd.

Equipment Needed

Tartlet pans or a muffin tin
Rolling pin
Food processor (optional for making the dough)
Medium saucepan
Whisk
Fine-mesh strainer (for smooth lemon curd)
Cooling rack

If you don’t have tartlet pans, a muffin tin works just as well. I’ve used both, and the muffin tin versions are just as adorable. Also, don’t worry if you don’t own a food processor—you can make the dough by hand using a pastry cutter or even your fingertips!

Detailed Preparation Method

Make the tartlet shells:
1. In a food processor, combine the flour, sugar, and butter. Pulse until the mixture resembles coarse crumbs.
2. Add the egg yolk and pulse again. Slowly add ice water, one tablespoon at a time, until the dough comes together.
3. Wrap the dough in plastic wrap and chill for 30 minutes.
4. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut circles slightly larger than your tartlet pans.
5. Press the dough into the pans, trimming any excess. Prick the bottoms with a fork.
6. Preheat the oven to 375°F (190°C). Blind bake the shells by lining them with parchment paper and filling with pie weights or dried beans. Bake for 12-15 minutes, then remove weights and bake for another 5 minutes until golden. Let cool completely.
Prepare the lemon curd:
1. In a saucepan, whisk together the egg yolks, sugar, and lemon juice over medium heat.
2. Cook, whisking constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
3. Remove from heat and stir in the butter and lemon zest. Strain through a fine-mesh strainer for a silky texture.
4. Cover with plastic wrap (pressing it directly onto the surface) and chill for at least 1 hour.
Assemble the tartlets:
1. Spoon the lemon curd into the cooled tartlet shells, filling them about 3/4 full.
2. Top each tartlet with fresh blueberries.
3. Optional: Dust with powdered sugar and garnish with mint leaves or edible flowers for an elegant touch.

Cooking Tips & Techniques

Keep the dough cold: Cold butter is key to flaky tartlet shells, so work quickly and chill the dough if it starts to soften.
Don’t skip blind baking: This step ensures the shells stay crisp and don’t get soggy when filled.
Whisk constantly for the curd: To avoid scrambled eggs, keep the mixture moving and don’t crank up the heat.
Strain the curd: For a velvety, smooth filling, always strain out any lumps or zest.

And if you do end up with cracks in your tartlet shells, don’t sweat it—once filled and topped with berries, no one will notice!

Variations & Adaptations

Gluten-Free Option: Use a gluten-free all-purpose flour blend for the tartlet shells.
Dairy-Free Adaptation: Substitute butter with dairy-free alternatives like coconut oil or vegan butter.
Seasonal Twist: Swap blueberries for raspberries, strawberries, or blackberries depending on what’s fresh.
Flavor Additions: Add a touch of lavender or thyme to the lemon curd for a unique herbal note.

Personally, I’ve tried these with raspberries and a hint of orange zest—it’s equally delightful!

Serving & Storage Suggestions

Serve these tartlets chilled or at room temperature, arranged on a beautiful platter. Pair them with a cup of tea, coffee, or a glass of sparkling wine for a truly elegant touch. For a larger spread, they go well alongside other small bites like mini quiches or finger sandwiches.

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to prep ahead, you can make the tartlet shells and lemon curd up to 2 days in advance—just assemble them on the day of serving.

Nutritional Information & Benefits

Each tartlet is approximately 180 calories, depending on the size. They’re a source of vitamin C from the lemon juice and blueberries, along with some fiber from the fruit. While indulgent, their small size makes portion control easy. Note: The recipe contains eggs, dairy, and gluten, so adjust if you have allergies or dietary restrictions.

Conclusion

Elegant, delicious, and versatile, these lemon blueberry tartlets are the kind of recipe you’ll come back to time and time again. Whether you want to impress your guests or simply treat yourself, they bring a touch of sophistication to any occasion. Plus, their bright flavors are guaranteed to lift your mood!

If you try this recipe, I’d love to hear how it turns out! Leave a comment below or share your tartlets on social media—I can’t wait to see your creations. Happy baking!

FAQs

Can I make the tartlet shells ahead of time?

Yes! You can bake the shells up to 2 days in advance and store them in an airtight container at room temperature.

Can I use store-bought lemon curd?

Absolutely. While homemade curd is fresher and tastier, store-bought works well for a quick shortcut.

What can I use instead of blueberries?

You can substitute raspberries, strawberries, or blackberries, depending on your preference and what’s in season.

Are these tartlets freezer-friendly?

The shells can be frozen before filling, but I don’t recommend freezing assembled tartlets as the curd and berries don’t freeze well.

How do I prevent soggy tartlet shells?

Blind baking is crucial—make sure to line the shells with parchment and weights before baking to keep them crisp.