Mini Colorful Daisy Tarts with Lemon Curd
Weekend mode: FULLY ACTIVATED with the most adorable baking project ever! Say hello to these Mini Daisy-Shaped Tarts with Lemon Curd Filling and Colorful Tart Crusts—the ultimate vibrant treat to kickstart your weekend celebrations. Look at those gorgeous, dreamlike pastel shades! We achieved this stunning pink-and-purple magic naturally by infusing our crust dough with Suncore Foods® Purple Sweet Potato Powder and Suncore Foods® Ruby Red Radish Powder. Not only do they bake up beautifully, but they also bring a fun, colorful pop to your dessert table without any artificial dyes. Pair that buttery, colorful crust with a bright, velvety, lip-puckering lemon curd filling, and you have a bite-sized explosion of sweet, tart, and delicious flavors that will make your weekend feel like a total party! Whether you are hosting a weekend brunch with your besties, treating the family, or just leveling up your Sunday baking game, these whimsical daisies are guaranteed to bring all the smiles. Are you team Pink or team Purple?
Makes Approximately 24 Mini Tarts
Purple Dough:
125g all-purpose flour
1/8 tsp salt
70g cold salted butter cut into small cubes
1/4 cup (60g) very cold water
2 1/2 tsp Suncore Foods® Purple Sweet Potato Powder
Pink Dough:
160g all-purpose flour
1/8 tsp salt
70g cold salted butter cut into small cubes
1/4 cup (60g) very cold water
¾ tsp Suncore Foods® Ruby Red Radish Powder
Lemon Curd:
4 large egg yolks
150g granulated sugar
120g fresh lemon juice
Zest of 2 lemons
85g unsalted butter cut into pieces
1/4 tsp salt
Click Here for Step-by-Step Directions ▼
1. Make the Dough — Whisk together the flour, salt, and powdered color in two separate bowls. Add the cold butter and cut it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Can use a food processor for this step. Gradually add the very cold water, mixing just until the dough comes together. Don’t overwork it. Turn the dough onto a lightly floured surface and gently shape it into a rough rectangle. Fold the dough into thirds, like a letter: fold one short end toward the center, then fold the opposite end over the top. Gently roll the dough back out into a rectangle and repeat the letter fold one more time. Shape the dough into a disk, wrap tightly, and refrigerate for at least 30 minutes. Roll the chilled dough out to approximately 1/8 inch thick and cut into your desired daisy shapes. Gently press the dough into your mini tart molds or mini muffin pan. Refrigerate the shaped tart shells for 15–20 minutes before baking. Prick the bottoms lightly with a fork. Bake at 375°F for approximately 10–14 minutes, or until the edges are lightly golden. Allow the tart shells to cool completely before filling.
2. Lemon Curd — In a medium saucepan, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt. Cook over medium-low heat, whisking constantly, until the curd thickens enough to coat the back of a spoon. This should take about 6–10 minutes. Do not let it boil. Remove from the heat and whisk in the butter a few pieces at a time until completely smooth. Strain it through a fine-mesh sieve. Transfer to a container and press plastic wrap directly against the surface. Refrigerate until completely chilled and thickened.
3. Assembly — Once the tart shells are completely cool, spoon or pipe approximately 1 tablespoon of lemon curd per tart or adjust according to the size of your shells.
