

Lemon Raspberry Tarts
Celebrate the delicious flavors of summertime with these Lemon Raspberry Tarts. A wonderful sweet treat for a bridal or baby shower, these mini tarts are made with fresh lemons and raspberries and feature a flaky buttery crust. Top your tartlets with whipped cream and fresh raspberries for an added splash of color and flavor.
-
Skill LevelBeginnerAmount6 tartlets
Ingredients
Tart Shells
1-1/2 sticks butter
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 egg yolk
1 teaspoon Pure Vanilla Extract
Filling
1-1/2 cups granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
6 egg yolks
1/2cup lemon juice (from 3 lemons)
1 tablespoon lemon zest (from 2 lemons)
1 package (6 ounces) fresh raspberries
Whipped cream, to serve
Tools
Perfect Results Non-Stick Tart Pan Set, 6-Piece
Instructions
Click to mark complete
- Preheat oven to 350°F. Prepare 6 4 in. mini tart pans with vegetable pan spray.
- For shells, in large bowl, beat butter and sugar with electric mixer on medium speed just until combined. Add egg yolk and vanilla; beat until combined. Add flour and salt; beat on low speed until a crumbly dough forms (dough will be dry).
- Divide mixture between pans. Press dough evenly over bottom and up sides of pans, trimming off any excess. Place pans on a cookie pan and bake 20-25 minutes or until golden brown. Cool 15 minutes in pans; carefully remove shells from pans, loosening from bottoms if necessary. Cool completely on cooling grid.
- For filling, in large bowl, beat sugar, cornstarch and salt with electric mixer until free of lumps and well combined, about 1 minute. Add butter and beat until light and fluffy, about 2 minutes. Add egg yolks, one at a time, beating well after each addition. Add lemon juice and beat; mixture will look curdled. Transfer mixture to heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly until thickened and boiling. Strain filling through a fine-mesh strainer; stir in lemon zest.
- Pour filling into prepared tart shells. Cover surface of each tart directly with plastic wrap and chill until filling is completely cooled, about 4 hours or overnight.
- When ready to serve, top with raspberries and whipped cream.
Notes
How To
Reviews
Enjoyed this recipe?Why not try one of these!
-
-
-
Beginner
-
Beginner
-
Fig and Almond Tart
$0.00Beginner -
Plum and Almond Tart
$0.00 -
Cinnamon Apple Tart
$0.00 -
Mini Lemon Tarts
$0.00 -
Beginner
-
-
-
Beginner
-
Beginner
-
Fig and Almond Tart
$0.00Beginner -
Plum and Almond Tart
$0.00 -
Cinnamon Apple Tart
$0.00 -
Mini Lemon Tarts
$0.00 -
Beginner
-
-
-
Beginner
-
Beginner
-
Fig and Almond Tart
$0.00Beginner -
Plum and Almond Tart
$0.00 -
Cinnamon Apple Tart
$0.00
!