1️⃣ Make the Tart Dough

1. In a food processor, pulse flour, powdered sugar, and salt.

2. Add cold butter and pulse until mixture looks like coarse crumbs.

3. Add egg yolk and pulse briefly.

4. Add ice water 1 tablespoon at a time until dough just comes together.

5. Form into a disk, wrap, and chill at least 1 hour.

2️⃣ Shape & Bake Shells

1. Preheat oven to 375°F (190°C). Grease a mini tart pan or muffin tin.

2. Roll dough to about ⅛-inch thick and cut circles slightly larger than the wells.

3. Press gently into pan and prick bottoms with a fork.

4. Freeze 15 minutes.

5. Line with paper and weights (beans or rice).

6. Bake 15 minutes, remove weights, then bake 8–10 more minutes until golden.

7. Cool completely.

3️⃣ Make Lemon Curd

1. In a saucepan (not aluminum), whisk lemon juice, zest, sugar, eggs, yolk, and salt.

2. Cook over medium-low heat, whisking constantly, until thick enough to coat a spoon (about 8–10 minutes).

3. Remove from heat and strain through a sieve into a bowl.

4. Whisk in butter pieces until smooth.

5. Cover surface with plastic wrap and chill at least 2 hours.

4️⃣ Assemble

• Spoon or pipe chilled lemon curd into cooled tart shells.

• Add berries or whipped cream if desired.

• Chill 30 minutes before serving for best texture.