Making tartlets, be they sweet or savoury, is an easy way to serve up something quick and tasty when you’re pressed for time. The trick is to find delicious ready-made tartlet shells. Here are three easy fillings you can whip up for a quick dessert, appetiser, or canapé.

Tartlet Filling No. 1: Lemon Curd

A classic lemon curd tartlet is always a favourite whether you serve it as a whole dessert or mini treats. Make it look pretty with piped cream, berries, or torched meringue on top.

Mini Lemon Curd Tart Filling Recipe



  • 2 tsp lemon zest, finely grated
  • 60ml (¼ cup) lemon juice
  • 100g (½ cup) caster sugar
  • 40g butter, cubed
  • 2 eggs, lightly whisked
  • Whipped cream to garnish
  • About 36 store-bought tartlet shells, depending on size


  1. Combine the lemon rind and juice, sugar, butter, and eggs in a medium saucepan over low heat. 
  2. Cook for 5 minutes, whisking until curd thickens. 
  3. Remove from heat and strain through a fine sieve into a bowl to remove any lumps. Cover with plastic wrap and chill in the fridge for 1 hour.
  4. Divide the chilled lemon curd among the pre-made tartlet shells. Garnish top with piped whipped cream.

Tartlet Filling No. 2: Chorizo and Roasted Pepper

This tartlet filling recipe is packed with flavours of spicy chorizo rounded up with sweet roasted peppers and salty feta. For a milder tart, use Italian or German sausages instead.



  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tbsp olive oil
  • 1 medium onion, chopped finely
  • 2 garlic cloves, minced
  • 2 fresh chorizo sausages
  • ½ cup queso fresco or feta cheese, crumbled
  • ½ cup fresh cilantro, chopped
  • Salt and fresh ground black pepper to taste
  • About 24 store-bought tartlet shells, depending on size


  1. Start by roasting the red and yellow bell peppers on the grill over medium-high heat. Turn them occasionally until most of the skin has blistered and turned dark brown or black. This step can also be done by oven broiling.
  2. Transfer the peppers into a bowl and cover with plastic wrap to make the skin easier to peel away. Set aside for about 15 minutes then remove the skin and stems from each pepper. Scrape away all of the seeds and membrane inside the peppers. Chop the peppers into small pieces to make the filling.
  3. Place the skillet over medium heat, adding the oil and chopped onions. Cook until tender then add the garlic. Cook for another minute.
  4. Remove the chorizo from their casings and add to the skillet, breaking up the sausage meat with a wooden spoon.
  5. When the sausage is cooked through, add the roasted bell peppers, half of the cheese, and the cilantro. Cook for a minute and season to taste.
  6. Spoon the chorizo-pepper filling into the tartlet shells. Finish each top with crumbled cheese and cilantro to garnish.

Tartlet Filling No. 3: Strawberry and Cream

This pastry tartlet filling is a winner as it requires no cooking or baking at all. You can even replace the sliced strawberries with other berries in season.

Mini Strawberry and Cream Tart Filling Recipe



  • 250g cream cheese, softened
  • ½ cup sour cream
  • ½ cup icing sugar, plus additional for dusting
  • 1 tsp rum
  • 500g small strawberries, hulled and sliced
  • Fresh mint leaves to garnish, optional
  • About 24 store-bought tartlet shells, depending on size


  1. Using an electric hand mixer, beat cream cheese, sour cream, icing sugar, and rum in a bowl until smooth.
  2. Spoon the filling into the tartlet shells and top with sliced strawberries.
  3. Garnish with mint leaves if preferred then dust with icing sugar.

For an extra decadent treat, try this chocolate tart filling by Mark Best.

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Pastry Tartlet Filling Recipes
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Aimee Arcega

Aimee is a content writer for Kitchen Warehouse and a foodie at heart. Also a trained pastry chef, she bakes in her spare time to make people happy.

3 Replies to “3 Quick Tartlet Filling Recipes”

  1. Husband bought mini savoury tart shells instead of sweet ones can l use them for lemon meringue tarts. Or could you suggest a savoury filling l am going to a high tea.

    Thank you


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