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 each ball into one of the prepared mini muffin cups and flatten each one gently with your fingers. Using a ½ teaspoon measuring spoon (see the pictures above in the post), make an indention in the center of each flattened ball. (I like to do about 3 at a time: squeeze 3 portions, roll them into balls then make the wells. This keeps the dough from drying out and cracking when you make the little wells.) If the dough cracks at the edges, just push it together with your fingers while the spoon is still in the center.

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. You can also put the lemon curd in a medium-size zip lock back or a disposable pastry bag, snip of a tiny piece at the corner of the ziplock bag or tip of the pastry bag and pipe in the filling. Garnish with a mint sprig or a small edible flower, if desired. If desired, use a fine mesh small sieve to give each tart a shower of powdered sugar.