Citrusy Greek Avgolemono Mini Tarts with Lemon Zest

Name: Citrusy Greek Avgolemono Mini Tarts with Lemon Zest
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12 mini tarts
Cuisine: Appetizer
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and cubed; 2 tbsp ice-cold water; 1/4 tsp salt; 3 large eggs; 1/2 cup lemon juice, freshly squeezed; 1/2 cup chicken broth; 1 tbsp lemon zest; 2 tbsp granulated sugar; Salt and pepper to taste; Fresh dill, chopped; Lemon zest strips

Delightfully Tangy Mini Tarts with a Mediterranean Flare

These bite-sized tarts are infused with the classic Greek flavors of avgolemono, combining the tanginess of lemon with the creaminess of a delicate custard baked into a crisp tart shell. Perfect for appetizers or a light brunch treat.

1 h 45 min
12 mini tarts
Intermediate

Ingredients

For the Tart Shells

1 1/2 cups all-purpose flour

1/2 cup unsalted butter, chilled and cubed

2 tbsp ice-cold water

1/4 tsp salt

For the Avgolemono Filling

3 large eggs

1/2 cup lemon juice, freshly squeezed

1/2 cup chicken broth

1 tbsp lemon zest

2 tbsp granulated sugar

Salt and pepper to taste

For the Garnish

Fresh dill, chopped

Lemon zest strips

Preparation

Making the Tart Shells

Combine Dry Ingredients

In a large bowl, combine flour and salt.

Cut in Butter

Using a pastry cutter or fingers, cut butter into flour until mixture resembles coarse crumbs.

Ensure butter remains cold for a perfect tart shell texture.

Form and Chill Dough

Gradually add water, mixing until dough forms. Wrap and refrigerate for 30 minutes.

Chill tart shells before baking to avoid shrinkage.

Preparing the Avgolemono Filling

Whisk Ingredients

In a medium bowl, whisk together eggs, lemon juice, chicken broth, and sugar.

Add Zest and Season

Stir in lemon zest, then season with salt and pepper.

Use fresh lemons for zest to intensify the tangy flavor of the tarts.

Rest Mixture

Let the mixture sit while preparing tart shells.

Cooking Process

Blind Bake Shells

Preheat oven to 350°F (175°C). Roll out dough and cut into rounds to fit mini tart pans. Blind bake for 10 minutes.

Fill Tarts

Carefully pour avgolemono filling into pre-baked shells.

Final Bake

Return tarts to oven and bake for another 20–25 minutes until filling is set.

Plating & Serving