Lemon Raspberry Tarts Zoom

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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1 1/2 sticks butter (, softened)

1/2 teaspoon salt

4 ounces cream cheese (, softened)




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Lemon Raspberry Tarts is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Wonderful recipe! The shell is light and flavorful. I added extra lemon to the filling because I love lemon in desserts. Everyone who has eaten these loved them! Pan are fantastic. I have used them for this dessert and for individual chicken pies. Everything comes out of pan easily and they wash up great!
Date published: 2013-02-22
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