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Lemon Hazelnut Tarts

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These lovely individual tarts are made with the crumbliest hazelnut crusts and zesty homemade lemon curd. The combination of nuts and citruses is always a winner, and these attractive tarts are not exception.

For more lemony desserts, try our recipes for mini lemon curd doughnuts or lemon almond cheesecake.

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How to make lemon hazelnut mini tarts

We are sure that your family and friends will give it bit thumbs up and this mini tarts will become an absolute keeper in your recipe collection.

Making these amazing tarts starts with the pastry which comes together in only 10 minutes once you have all ingredients ready.

This pastry is enriched with finely chopped toasted hazelnuts so first toast them in the oven the blitz in a food processor. Hazelnuts gives crumbly texture to the dough and amazing sweet nutty taste which complement great with lemon curd.

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Making the dough

First combine all dry ingredients then rub the butter into them until you get a coarse crumbs. Add an egg yolk and form a dough, then wrap in cling film and keep in the fridge for 1 hour. 

From this pastry we made 6 individual mini tarts. We use 10cm tart tins with removable bottoms which are so practical and easy to use. You don't even need to grease them. The pastry crusts will flip out easily from the tins once baked and cooled.

Rolling the pastry dough + lining the tins

Once the dough is cooled, divide it into 6 pieces and roll each piece into 2mm thick rounds. Now, line mini tart tins pressing with fingers. Trim edges with a rolling pin and prick the dough with a fork.

Now, place tins in the freezer for 10 minutes - this way they will not shrink while baking. Bake them for 12-14 minutes, then remove from the oven and completely cool before filling. The pastry will be slightly crumbly, so handle it with care as they can break.

Making the lemon curd

Lemon curd is simple citrus spread made with lemons and a few basic ingredients you already have at home. Be sure to use organic lemons and freshly squeezed lemon juice to achieve true lemon flavour.

This version of lemon curd is made with EGGS, GRANULATED SUGAR, CORNSTARCHLEMON JUICE, LEMON ZEST and BUTTER. Not all recipes include cornstarch, but we love to use it to make the curd quickly.

5 easy steps for making the lemon curd:

  1. Combine lemon juice and lemon zest in a heavy-based saucepan, then heat on a medium heat until boils. 

  2. In the meantime, whisk egg, egg yolks, granulated sugar and cornstarch in a small bowl.

  3. Pour gradually lemon juice into the egg mixture and whisk to combine.

  4. Return everything back to the saucepan and cook whisking until it start to thickens.

  5. Add butter and whisk until you get a thick smooth curd. Strain the curd through fine sieve and that's it. Your curd is ready for using.

Storing tips

These mini tarts are best kept in the fridge until ready to serve or up to 3 days. Just cover them with aluminium foil or cling film.

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Lemon Hazelnut Tarts

SERVES: 6 mini tarts
COOKS IN: 1 hour plus cooling time
LEVEL: Moderate


Set of Mixing Bowls
6 Mini Tart Tins
Pastry Mat + Rolling Pin
Baking Sheet
Heavy-Based Saucepan
Balloon Whisk
Silicon Spatula


For the pastry

  • 120g hazelnuts (100g for the pastry + 20g for the top)
  • 135g plain flour (1 1/8 cup)
  • 30g demerara sugar (1/8 cup)
  • 1/4 teaspoon salt
  • 126g butter (9 tbsp), cold and cubed
  • 1 egg yolk, at room temperature
  • 1 tablespoon of grated lemon zest

For the lemon curd

  • 110g granulated sugar (1/2 cup)
  • 1 tablespoon cornstarch
  • 1 egg, at room temperature
  • 2 egg yolks, at room temperature
  • 135ml fresh lemon juice (1/2 cup + 1 tbsp)
  • 2 tablespoons finely grated lemon zest
  • 56g butter (4 tbsp), cubed


  1. FOR THE PASTRY, first prepare the hazelnuts by toasting them in the oven. Preheat the oven to 160°C/300°F.

  2. Arrange the hazelnuts in a single layer on baking sheet and toast for about 8-10 minutes, stirring them every 2-3 minutes. They are done when they are fragrant and their skin cracked.
  3. Remove from the oven and rub them in kitchen towel until the skin comes off. Cool nuts completely and blitz them in a food processor.

  4. Combine flour, demerara sugar, hazelnuts and salt in a large bowl. Add the cubes of cold butter and rub into dry ingredients with your fingers until you get a coarse crumbs. 

  5. Add egg yolk and gently work with your hands to form a dough. Form the disc from the dough, wrap in cling film and cool in the fridge for at least 1 hour.

  6. Preheat the oven to 180°C/356°F. Prepare 6 mini tart tins with diameter of 10cm.

  7. Take the dough from the fridge and divide into 6 even pieces. Roll each piece into rounds large enough to line tart tins (2mm thick). 

  8. Line each tin with the pastry and press into sides. Trim the edges and prick the dough with a fork all over the surface. Place tart tins into the freezer for 10 minutes.

  9. Arrange tins on a baking sheet and bake for 12-14 minutes, until the edges are golden brown. Transfer to a wire rack to cool completely.

  10. TO MAKE THE LEMON CURD, lightly whisk egg, egg yolks, sugar and cornstarch in a medium heatproof bowl.

  11. Place the lemon juice and lemon zest in a heavy-based saucepan then heat until slightly hot.

  12. Slowly pour lemon juice into the egg mixture, stirring constantly.

  13. Return everything to the saucepan and cook over a medium-low heat, stirring continuously until the mixture is creamy and thick enough to coat the back of the spoon.

  14. Remove from the heat, add half of the butter, whisk to combine then add the rest and whisk again until incorporated.

  15. Strain the lemon curd through the sieve to get rid of any egg lumps and leave to cool. 

  16. Once cooled, fill the tart cases with lemon curd and sprinkle with coarsely chopped toasted hazelnuts. Carefully remove the tarts from the tins as the pastry is crumbly.

CATEGORIES: Pastries & Tarts, Spring & Summer,
Lemon, Hazelnut

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