Zesty mini lemon custard tart

Nov 08, 2020
These tasty tarts will be great for dessert! Source: Getty.

If you’re on the hunt for a small dessert treat that won’t leave you feeling sick but still has a kick of flavour to it – then these mouthwatering zesty lemon tarts are perfect for you! And whether you serve them up to everyone or just for yourself, they’ll instantly be a crowd favourite.

Thanks to their small muffin-pan size, you can make these in space of a cake or you can enjoy them one-by-one as a special treat throughout the week. But whichever way they’re served up, you’ll definitely fall in love with these bite-sized treats!


  • 1 1/2 tablespoons vanilla custard powder
  • 2 tablespoons caster sugar
  • 310ml (1 1/4 cups) milk
  • 3 teaspoons finely grated lemon rind
  • 1 tablespoon lemon juice
  • 250g pkt butternut snap cookies
  • Whipped cream, to serve


  1. Combine custard powder and sugar in a medium saucepan. Whisk in 60ml (1/4 cup) milk until smooth and combined. Add remaining milk and lemon rind. Whisk to combine. Place saucepan over medium-high heat. Cook, whisking constantly, for 8-10 minutes or until custard simmers and thickens. Remove from heat. Whisk in lemon juice.
  2. Transfer custard to a heatproof bowl. Cover surface with plastic wrap. Set aside for 30 minutes or until cool.
  3. Preheat oven to 180C/160C fan-forced.
  4. Place 1 biscuit on top of 21 holes of two 12-hole round-based shallow patty pans. Bake for 3 minutes or until biscuits have softened. Working very quickly, use a teaspoon to shape the biscuits into a cup, using the pan as a guide.
  5. Whisk custard until smooth. Divide custard among biscuits. Refrigerate for 3 hours or until set. Dollop with whipped cream.

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