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Some days it seems like the angels sing, the stars align, and everything falls into place in order to make things happen. When that happens, life is easy as pie – or in this case, tarts.

My HH and I were thinking about how nice it would be to have just a little something sweet but didn’t want to go through a lot of fuss (or dishes). Then I remembered seeing this pin that had crossed my path recently. These Flower Shaped Mini Lemon Curd Tarts on the Inspired Dreamer site seemed like the perfect little treats. That I had one pie crust, one jar of lemon curd, and the exactly the right cookie cutter was just shy of divine intervention to make this. So let’s get on with this test!

The Pintesting:

There are only 3 main ingredients; one pie crust, a jar of lemon curd, and powdered sugar. Also helpful is flour for dusting while handling the pie crust. The hardware required is a flower-shaped cookie cutter and mini muffin pan.

Roll out the pie crust and start cutting flowers with the cookie cutter. Does anyone else think the flower cutter looks groovy? Flower Power!

Cut out 12 flowers; rerolling the scraps and cutting to make the 12.

Carefully put them into a mini muffin pan.

Fold 3 alternate petals toward the center, gently place the dough into the cup, then work the petals on the sides by overlapping the three inner petals.

Bake for about 5 minutes.

The flower tart shells pop right out of the pan – no greasing was required. Use some caution when removing them after baking as they are a little more delicate and can crumble if handled too roughly.

Cool, dust with powdered sugar, and spoon with lemon curd.

This almost can’t be called a recipe, but it was inspired, cute, and easy. It did perfectly satisfy our sweet tooth craving, and there were plenty left over to share. We had them with a cup of tea. It was a perfect pairing. Now for the results.

The Results:

Overall Results: 5 Pins

Accuracy:  These tarts turned out PERFECTLY. The pin photo was almost step-by-step enough to make these, but the recipes’ detailed instructions help ensure great results. The little tarts were a lovely combination of sweet, tangy, crisp, delicate, and pretty. 5 Pins

Difficulty:  This very simple recipe would be fun to do with kids. The pie dough is very forgiving. I had several flowers tear a bit while I was working with them, but this was fixed while patting them into the tin. 5 Pins

Time:  These took about 20 minutes from start to finish, and that included the photos and dishes. 5 Pins

Cost:  I happened to have everything on hand this time, so there was no extra shopping costs.  I had purchased the lemon curd at World Market for $3.99 to serve with scones. The pie crusts come two to a package (mine was the leftover in the back of the fridge), and cost about $3.00. That’s 29 cents per tart. 5 Pins

Practicality:  These were quick, easy, and the tart shells are extremely versatile. You could fill them with any curd, custard, or pudding to make a bouquet of desserts. If you leave off the powdered sugar, you could use the shells with savory fillings, too. They’re perfect for a tea party, garden party, or mother’s day. 5 Pins