Preparation

• Preheat the oven to 350˚F. Spray two 12-cup mini muffin pans (or one 24-cup mini muffin pan) with baking spray. Rub each cup with a piece of paper toweling to make sure they’re thoroughly coated, including the top edges.
• Place the soft butter and powdered sugar in a medium-size bowl and stir until smooth and creamy. Add the vanilla and stir to combine. Sprinkle in the corn starch and stir until nice and smooth.
• Add the flour and salt and stir, turning the bowl with and stirring from the bottom up. Keep stirring until all of the flour is incorporated and the dough comes together.
• Divide the dough into 24 equal portions. Roll each portion into round balls and place each ball into the prepared mini muffin cups, flattening each one gently.
• Make an indention in the center of each flattened ball using a ½ teaspoon measuring spoon.
• Place the pan(s) in the preheated oven and bake for 18-24 minutes or until the outer edges of each tart are a medium golden brown.
• Remove the pan(s) from the oven and reinforce the center wells by gently pushing in again with the ½ teaspoon measuring spoon.
• Allow the tart shells to cool in the pan for 10 minutes then remove by inserting a small sharp knife into the center of each shell and pulling upward. Cool completely on a cooling rack before filling.
• Using a spoon fill each well with 1-1 ½ teaspoons of lemon curd. Optionally, garnish with a mint sprig or a small edible flower.