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Lemon Raspberry Tarts Recipe Zoom

Lemon Raspberry Tarts Recipe


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.
Makes: 6 tartlets.
Skill Level: Beginner

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Step 1

Preheat oven to 350°F. Prepare 6 4 in. mini tart pans with vegetable pan spray.

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

When ready to serve, top with raspberries and whipped cream.

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Ingredients

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$5.19

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butter

butter (1-1/2 sticks for tart shells, 1/2 cup for filling)

granulated sugar

granulated sugar (1/2 cup for tart shells, 1-1/2 cups for filling)

all-purpose flour

2 cups all-purpose flour

salt

salt (1/2 teaspoon for tart shells, 1/4 teaspoon for filling)

egg yolk

egg yolk (1 yolk for tart shells, 6 yolks for filling)

fresh lemon juice

1/2 cup fresh lemon juice (from 3 lemons)

fresh lemon zest

1 tablespoon fresh lemon zest (from 2 lemons)

fresh raspberries

1 package fresh raspberries (6 oz.)

cornstarch

1 tablespoon cornstarch

whipped cream

whipped cream (to serve)

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$16.69

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