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Lemon Raspberry Tarts Recipe


Makes: 6 tartlets.
Skill Level: None

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Step 1

Preheat oven to 350°F. For shells, in mixer bowl, cream butter and sugar just until blended. Add flour and salt; stir until mixture appears crumbly (mixture will be dry). In small bowl, combine egg yolk and vanilla; drizzle over flour mixture and mix until evenly moist (mixture will be crumbly). Divide mixture between pans. Press dough evenly over bottom and up sides of pans, trimming off excess. Bake 16-20 minutes or until golden brown. Cool 15 minutes in pans; carefully remove shells from pans. Cool completely on cooling grid.

Step 2

For filling, whisk cream cheese with sugar until smooth. Add lemon juice and zest; mix well. Fold in whipped topping. Pipe filling into shells using large star tip. Top with raspberries. Refrigerate until ready to serve. Sprinkle with powdered sugar.

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Ingredients

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butter

1 1/2 sticks butter (, softened)

granulated sugar

1/2 cup granulated sugar

all-purpose flour

2 cups all-purpose flour

salt

1/2 teaspoon salt

egg yolk

1 egg yolk

cream cheese

4 ounces cream cheese (, softened)

Powdered sugar

1/4 cup Powdered sugar

fresh lemon juice

1 tablespoon fresh lemon juice

fresh lemon zest

1 teaspoon fresh lemon zest

thawed frozen whipped topping

1 1/2 cups thawed frozen whipped topping

fresh raspberries

1 pint fresh raspberries

additional powdered sugar

additional powdered sugar

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$15.99

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