Mini Lemon Raspberry Tarts (Ready-to-Print Version)
Zesty lemon curd fills crisp tart shells topped with fresh raspberries for a bright, sweet treat.
# What You’ll Need:
→ Tart Shells
01 -
1 1/4 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
1/2 teaspoon salt
04 -
1/2 cup unsalted butter, cold and cubed
05 -
1 egg yolk
06 -
1 tablespoon cold water
07 -
1/2 teaspoon vanilla extract
→ Lemon Curd Filling
08 -
1/2 cup lemon juice
09 -
2 teaspoons lemon zest
10 -
2/3 cup granulated sugar
11 -
3 egg yolks
12 -
4 tablespoons unsalted butter, cubed
→ Topping
13 -
fresh raspberries
14 -
powdered sugar (optional)
# Step-by-Step Guide:
01 -
In a food processor, combine flour, sugar, and salt. Pulse in cold cubed butter until mixture resembles coarse crumbs. Add egg yolk mixed with cold water and vanilla, blending until dough just comes together. Form dough into a disc, wrap, and refrigerate for 30 minutes.
02 -
Roll out chilled dough and cut into circles. Gently press into mini tart pans, prick bottoms with a fork, then chill for 15 minutes. Bake at 350°F (175°C) for 10-12 minutes or until golden. Let shells cool completely.
03 -
Whisk together lemon juice, zest, sugar, and egg yolks in a saucepan. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 6-8 minutes. Remove from heat, stir in cubed butter until melted and smooth. Strain if desired, then cool to room temperature and chill until set.
04 -
Spoon chilled lemon curd evenly into cooled tart shells. Top each with fresh raspberries and dust with powdered sugar if desired before serving.
# Handy Tips:
01 -
Keep butter and water cold to ensure a crisp, flaky pastry.
02 -
Whisk lemon curd gently over moderate heat and avoid boiling to prevent eggs from scrambling.
03 -
Tarts can be made a day ahead; store shells at room temperature and curd refrigerated.