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.
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.