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Fresh Fruit Tarts with Lemon Curd – A light fresh fruit tart with a simple shortbread crust filled with a mixture of cream cheese and lemon curd. Simple to make and easily adaptable to your favorite fruits.
I see so many gorgeous desserts out there every single day. I want to make them all .. you know the ones dripping with chocolate and caramel, stacked 4 layers high, garnished with peanut butter cups, candied nuts and whipped cream. If I could be a pastry chef that’s what I would make all day, everyday. But my time (and calories) are limited so when it comes to making something we can enjoy I always seem to go to the fresh fruit desserts whether it be a pie, or crepe, or tart! We still had a little left over lemon curd and I started wondering what it would be like blended with cream cheese. Bingo – Fresh Fruit Tarts with lemon curd cream cheese!
The filling is more tart than sweet so I thought a ‘sweeter’ crust may balance out the tartness of the lemon curd. This super simple shortbread crust came together in less than a minute. Add butter, confectioners’ sugar and flour in a food processor and pulse until it forms a dough. Press it into the tart shells and bake for 12 minutes. No rolling required!
Cool the baked tart shells completely then fill with the lemon curd mixture. Refrigerate the filled tarts before adding the fruit or serve immediately topped with your favorite fresh fruit and a dusting of confectioners’ sugar if desired. The simplicity makes them perfectly delicious!
Homemade Lemon Curd is very easy to make and keeps in the refrigerator for up to two weeks. It is a great topping on biscuits, scones, or a spoon.
The crust can be made ahead and kept in an airtight container for up to 3 days.
And if you’re still not convinced, these tarts are completely calorie free! Not really – just kidding! I bet I had you for a minute! But the recipe is easily doubled or tripled if you’re having a few extra for dinner, or just need an extra dessert – not judging!
Thanks for PINNING!

Fresh Fruit Tarts
Ingredients
For the crust:
- ¼ cup powdered sugar
- ¾ cup all-purpose flour
- 6 tablespoons unsalted butter room temperture
For the filling:
- 2 ounces cream cheese, room temperature
- ½ cup lemon curd (see NOTES for recipe link)
For the topping:
- Assorted sliced fruits and berries kiwi, strawberries, blueberries, raspberries
- Powdered sugar for garnish if desired
Instructions
For the shortbread crust:
- Preheat oven to 350°F.
- Combine the flour, butter and ¼ cup of confectioners' sugar in the bowl of a food processor. Pulse and process until the mixture forms a ball of dough.
- Divide the dough between three 4 ½ inch tart pans with removable bottoms. Press the dough evenly into the pans using your fingers taking care to fill the indentations in the sides of the pans. Place the tart pans on a cookie sheet and bake for 12 minutes or until the crust is set and lightly browned. Cool completely before filling.
For the filling:
- Beat the cream cheese in a small bowl until smooth and creamy. Add two tablespoons of the lemon curd and beat until blended. Add the remaining lemon curd and blend with a spatula until incorporated. Divide between the cooled tarts and refrigerate until ready to serve.
- Top with your favorite fruits and garnish with a dusting of confectioners sugar if desired.
Recipe Notes
- Make your own easy homemade Lemon Curd - click HERE to get the recipe.
- Shortbread crust recipe adapted from Paula Dean / Food Network
Nutrition
Make your own easy Lemon Curd using our recipe! Click HERE to get the recipe.
Thanks so much for stopping by!
Tricia
Katherine says
Hi,
I’ve made this tart for someone special every year for their birthday and we both LOVE it! I’m wondering if you could tell me how to adapt it to a larger tart pan so that more of us can enjoy it?
Tricia Buice says
Hi Katherine! I would double the recipe and press into a 9-inch tart pan with removable bottom. Enjoy and thanks for the feedback!
Dee Ann says
Hello, I’m new to using a food processor. Can you tell me which one you use?
Tricia Buice says
Hi Dee Ann! You’re going to love having a food processor in the kitchen. It makes so many tasks a breeze! I am partial to the Cuisinart brand of processors. They come in a range of sizes so pick whichever you think you’ll need. They are workhorses in the kitchen and one of my favorite essential tools. Here’s a link to a great deal – check it out! Click on the link for more information – Cuisinart Element 8-cup Food Processor in Silver Cuisinart Elemental 8 Cup Food Processor Silver
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MICHELLE Steele says
Hi, I’m new to baking. Do I butter the tart shell before adding the crust and baking? Thanjs
Tricia Buice says
Hi Michelle – no need to butter the pans. Just like baking pies, it’s not necessary. Good luck!
Daniel Carrillo says
How many calories and grams of sugar are in this recipe?
Tricia Buice says
I’m sorry I haven’t calculated that information Daniel. Working on getting that loaded on my site 🙂
Daniel says
The tarts you made are so picture-perfect, it’s incredible! You deserve a job with a food magazine or something, seriously…
Tricia Buice says
Aww Daniel thank you so much! I really enjoy baking, cooking and shooting! I would love to do it full-time. Thanks again!
Larry says
I don’t often comment on desserts, but these look and sound spectacular Tricia and must be tried here.
Tricia Buice says
Hope you love them Larry – we sure did!
sue|theviewfromgreatisland says
I can’t take my eyes of off these, they look perfect! Your photos always look like they should be in a magazine 🙂
Tricia Buice says
Thank you Sue – the check is in the mail!
Jennifer @ Seasons and Suppers says
Such beautiful tarts! What a perfect way to celebrate warmer weather with all the colourful fruits 🙂
Tricia Buice says
Thanks Jennifer! It’s not very hot today but we are supposed to get a heat wave later in the week. Have a great weekend!
tanna says
OH, my goodness!!! How beautiful… and I LOVE shortbread… and lemon… and fruit. I just wish the zero calories was true! Ha! I hope you are going to share some bathroom photos. 😉 No, it never seems to end… once you start, one things leads to another… then, to another… and so on. Sending you wishes for a big surge of energy for that painting project! blessings and hugs ~ tanna
Tricia Buice says
I can’t thank you enough for the wishes – that is exactly what I need – putting the tarps down now 🙂 Have a wonderful weekend sweet lady!
Amy Tong says
Your fruit tarts look gorgeous! Can’t wait to make some as the berry season is here! Oh my…I probably will be dreaming about these tarts tonight.
Tricia Buice says
Thanks Amy – sometimes simple is best and fruit is always great!
Chris @ The Café Sucré Farine says
What a lovely spring dessert Tricia. I think they’re almost too lovely to eat. I would just stare at mine for awhile but then definitely give in… with great abandon!
Tricia Buice says
Thanks Chris and welcome back! Looks like you had a fantastic trip!
Angie@Angie's Recipes says
Fruit tarts are definitely my favourite dessert, esp. in berry season. Yours look gorgeous, Tricia.
Tricia Buice says
Thanks Angie – happy Friday 🙂
Maureen | Orgasmic Chef says
Those are so beautiful they don’t look real. How clever you are!
Tricia Buice says
Fruit makes everything look pretty – have a wonderful weekend!
Staci says
What is your favorite lemon curd recipe? Anxious to try these for Easter. Thanks!
Tricia Buice says
Hi Staci – I make my own lemon curd and put a link in the post but it’s kind of buried. I’ll put a link on the printable recipe to make it easier to find. Thanks for the great question. Homemade is so easy and delicious, you’ll come up with ways to enjoy this wonderful versatile dessert! Enjoy the tarts – they’re a favorite for sure! Here’s the link to the lemon curd recipe: https://www.savingdessert.com/homemade-lemon-curd/
Becky Green says
Oh My Tricia! These are SO CUTE & just PERFECT for an afternoon tea! They’re BEAUTIFUL, REALLY! I have to tell you, I have been thinking, “calorie free” lately, so when you said “calorie free,” you got me for a minute! LOL 😉
Tricia Buice says
I know I sure wish they were calorie free – but I guess not 🙂 Have a wonderful weekend and thanks for stopping by Becky!
2 Sisters Recipes...by Anna and Liz says
Tricia these are amazing! Who can pass on a lemon tart as creamy and luscious as yours? YUM!
And the fruit on top is perfect! Your photos are stunning as always -Bravo Tricia!
Tricia Buice says
Thanks so much Anna – hope you have a lovely weekend~!
Monica says
Tricia, I’ve been craving a lemon tart these last 2 weeks at least. And I’m always thinking I should make a fruit tart but rarely do because I eat all the fresh fruit before I have a chance to get baking. I love how you combined some cream cheese into your lemon curd – such a great idea. And press-in tart crusts are so much easier. These look like they belong in a pastry case at the patisserie.
Tricia Buice says
I hope you get to make this Monica – so easy, tart and sweet – all things wonderful!