Using 3-ingredient mini pecan crusts as your base, these light and springy lemon berry tarts are flavorful individual desserts perfect for your next gathering.
Preheat oven to 350 degrees F. Line a mini muffin tin with paper liners or spray with non-stick spray.
Add pecans, butter, and sugar to a food processor. Blend until mixture comes together to form a coarse dough.
Scoop about 2 teaspoons of the pecan mixture in each muffin tin. Use the back of a wooden spoon or your fingers to press mixture evenly along the bottom and up the sides of each muffin cup.
Bake for 12 minutes or until crusts are golden brown. Allow crusts to cool completely before removing them from pan.
Assemble crusts: Spoon 1 teaspoon of lemon curd into each mini pecan crust. Top with 1 raspberry or 3 small blueberries. Dust with powdered sugar if desired. Makes 24 crusts.
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
The Only Collection of Best-Ever Pecan Recipes You'll Ever Need
Create memories around a table they’ll never forget. Our essential collection of 5th-generation Texas recipes is designed to help you master the buttery, golden warmth of the San Saba harvest.
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