Citrusy Greek Avgolemono Mini Tarts with Lemon Zest
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
For the Avgolemono Filling
For the Garnish
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
Citrusy Greek Avgolemono Mini Tarts with Lemon Zest
Citrusy Greek Avgolemono Mini Tarts with Lemon Zest
Plating & Serving
Arrange tarts on a serving platter, ensuring a pop of lemon zest and fresh dill on top for a vibrant presentation.