Citrusy Greek Avgolemono Mini Tarts with Lemon Zest
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 a
Preparation
Get these tasks done before you start cooking.
Making the Tart Shells
- 1
Combine Dry Ingredients
In a large bowl, combine flour and salt.
- 2
Cut in Butter
Using a pastry cutter or fingers, cut butter into flour until mixture resembles coarse crumbs.
Tip: Ensure butter remains cold for a perfect tart shell texture.
- 3
Form and Chill Dough
Gradually add water, mixing until dough forms. Wrap and refrigerate for 30 minutes.
Tip: Chill tart shells before baking to avoid shrinkage.
Preparing the Avgolemono Filling
- 1
Whisk Ingredients
In a medium bowl, whisk together eggs, lemon juice, chicken broth, and sugar.
- 2
Add Zest and Season
Stir in lemon zest, then season with salt and pepper.
Tip: Use fresh lemons for zest to intensify the tangy flavor of the tarts.
- 3
Rest Mixture
Let the mixture sit while preparing tart shells.
How to Make Citrusy Greek Avgolemono Mini Tarts with Lemon Zest
Total time: 2 h 20 min · Yields 4 servings
- 1
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.
- 2
Fill Tarts
Carefully pour avgolemono filling into pre-baked shells.
- 3
Final Bake
Return tarts to oven and bake for another 20–25 minutes until filling is set.
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