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Mini Lemon Curd and Cream Cheese Tarts

Luscious and lemony, these mini tarts are a sweet treat for teatime, shower or ‘just because’.
Makes (6) 4.75″ Mini Tarts
Prep Time20 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: blueberries, cookie crust, dessert, edible flowers, lemon curd, mini tarts, Oreos, tarts, teatime
Servings: 6


  • 8 oz. cream cheese softened (I used Neufchâtel)
  • 1 10.5 oz. jar lemon curd, or make your own microwave lemon curd
  • 1 package Golden or Lemon Oreos about 30 (or similar sandwich cookies, cream-filled centers included)
  • 1 /2 cup 1 stick unsalted butter, melted


To Make Cookie Crust:

  • Add Oreos (about 30, including the cream filling) to bowl of a food processor and pulse until fine crumbs.
  • Pour in melted butter and pulse, mixing until well combined.
  • Press mixture (about a heaping 1/3 cup) onto the bottom and up the sides of tart pans.
  • Tip: Use the sides and bottom of a measuring cup or drinking glass to help press crumbs evenly into sides and bottom of tart pans.
  • Bake tart shells at 350 degrees F for about 10 minutes or until edges begin to turn light brown. Transfer tart pans to wire rack and allow crust to cool completely.

To Make Filling:

  • Beat softened cream cheese and lemon curd with electric mixer until smooth. Store in sealed container in refrigerator until ready to use.
  • When ready to serve, remove shells from tart pans and add your filling to the cooled crusts.
  • Garnish and serve tarts with assorted berries, whipped cream, mint leaves and /or edible flowers if desired. . . violas, pansies, nasturtiums, etc.
  • Make sure edible flowers have not been sprayed or treated with chemicals.


  • Makes (6) 4.75″ Mini Tarts (You may have additional filling and crust ingredients left over)
  • Add cut strawberries right before serving to prevent berries from weeping onto the surface of your filling.
  • Lemon Oreos are not very lemony, so if you can’t find them, use Golden Oreos or cookie of your choice, or graham cracker crust.
  • Adjust the ratio of cream cheese to lemon curd to your taste, whether you want it more cream-cheesy or more lemony.
  • Lemon curd and cream cheese mixture may be made up to 3 days in advance and refrigerated  and stored in a sealed container until ready to assemble tarts.
  • Bake crusts, cool and store tart shells covered in refrigerator up to 24 hours in advance.
  • Add filling to crust and store in refrigerator covered up to 4 hours in advance, adding berries / edible flowers right before serving.