Make the Tart Shells

1. Preheat Oven – Preheat to 350°F (175°C). Grease a mini muffin tin or mini tart pans.
2. Make the Dough – In a food processor, pulse flour, sugar, and cold butter until the mixture resembles coarse crumbs. Add egg yolk, vanilla, and ice water. Pulse until the dough comes together.
3. Chill – Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
4. Shape & Bake – Roll out the dough and cut into small rounds to fit the mini muffin tin. Press into the tin, prick the bottoms with a fork, and bake for 12–15 minutes or until golden. Let cool.

Make the Lemon Curd

1. Whisk Ingredients – In a saucepan, whisk together lemon juice, zest, sugar, and egg yolks.
2. Cook Until Thickened – Heat over medium, stirring constantly, until the mixture thickens (about 5 minutes). Do not boil.
3. Add Butter – Remove from heat and stir in butter until smooth.
4. Chill – Strain the curd through a sieve for extra smoothness and refrigerate until slightly thickened.

3. Assemble & Serve

1. Fill Tartlets – Spoon or pipe the cooled lemon curd into the tart shells.
2. Garnish – Dust with powdered sugar, top with berries, or add a swirl of whipped cream.
3. Chill & Enjoy – Refrigerate for at least 30 minutes before serving.