Raspberry Lemon Tartlets
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With just 6 ingredients, these lemon raspberry tartlets are bright, beautiful, and simple to make. Buttery pastry holds a tangy lemon cream filling and fresh raspberries!
Table of Contents
Why you’ll love this recipe:
These two-bite lemon raspberry tarts are the perfect treat for brunch, bridal showers, or Mother’s day!
Lemon curd is folded into freshly whipped cream for a light but tangy filling.
This no-fuss pastry looks impressive but couldn’t be easier with just six ingredients!
- Buttery & flaky crust
- Pillowy lemon cream filling
- Portable treat
- Individual portion sizes
It isn’t spring without lemons! Feel free to use store-bought or homemade lemon curd for these raspberry lemon tartlets.
Key Ingredient Notes:
- Cream cheese creates a crust that’s rich, flaky, and pliable. It shouldn’t crumble or tear as you work with it.
- Unsalted butter – Every tender pastry crust involves butter. It’s what makes pie crust flaky and crisp.
- All-purpose flour – Flour binds the butter and cream cheese to form a pastry dough. All-purpose flour provides more structure than pastry flour, but not so much that the pastry gets tough.
- Heavy cream whips into fluffy and firm peaks! There’s no need for sugar since the curd adds sweetness and tang.
- Lemon curd – Scratch-made lemon curd is luscious, but store-bought works in a pinch. Lemon curd lasts for three weeks in the refrigerator so it’s easy to make ahead!
- Raspberries add a bright pop of red!
How to make this recipe:
Make the mini tartlets:
- Mix: In the bowl of a stand mixer, beat the cream cheese and butter until fluffy. An electric hand mixer and a large bowl work too! Add the flour and beat just until a smooth dough forms – about 1 to 2 minutes.
- Chill: Use your hands to shape the dough into a log and wrap it in plastic wrap. Don’t be alarmed by a soft and sticky dough. Refrigerate it for at least 30 minutes to let it firm up a bit.
Avoid overmixing the dough. Overworked dough creates tough and chewy pastry!
- Roll: Cut the cold dough into 24 equal-sized pieces. Use a small rolling pin to flatten each piece to fit mini muffin cups. Place each piece into the cup of mini muffin pan.
- Bake: Bake the tart shells until golden brown, about 10 minutes. Let the mini tarts cool for about 10 minutes before transferring them to a wire rack to cool completely. This allows them to set up first so they don’t break apart.
Make the filling:
- Whip heavy cream until stiff peaks form.
- Then mix in lemon curd until well combined. Transfer the filling into a pastry bag.
Warm heavy cream won’t whip! Be sure to chill the heavy cream until just before you plan to use it.
Assemble raspberry lemon tartlets:
Fill the cooled tart shells with the lemon cream and then top each tartlet with a fresh raspberry!
Tips for Success:
- Don’t over-mix the dough! Overworking the dough develops the gluten strands which creates a tough and chewy texture.
- If you chill the dough too long, it will be hard to work with. For best results, chill it for 30 to 60 minutes.
- If you chill the pastry dough overnight, let the dough sit at room temperature until cold but not rock hard – about 30 minutes.
- Cold heavy cream is key for perfectly whipped cream. It should be cold, cold, cold for nice stiff peaks!
- Don’t over-whip heavy cream, or it’ll go from silky smooth to a clumpy mess. Keep a close eye and stop mixing once it reaches stiff peaks.
- Cool the tart shells completely before adding the filling! Whipped cream melts if it gets warm.
- Lemon curd can be made up to three weeks in advance. Store in the refrigerator in an airtight container or sealed jar.
- Make the tart dough a day in advance. Chill the dough, then let it sit at room temperature for 30 minutes before using.
- You can bake the mini tartlets a day ahead and assemble the dessert right before serving.
- Mini lemon raspberry tarts are best served the day they are made!
- Store any leftover raspberry tartlets in an airtight container in the refrigerator for up to 3 days.
Absolutely! Lemon curd tastes delicious in pastries! If you don’t have heavy cream or like a tangier filling, simply fill each tartlet with lemon curd, then top with a raspberry!
A tartlet is a miniature version of any type of pastry tart. Tarts are commonly made with shortcrust pastry and a sweet filling with fresh fruit, but the varieties are endless. Now you can find everything from cheesecake tarts to chocolate based ones!
Yes! Raspberry and lemon are a bright and springy combo! Raspberries are commonly paired with lemon desserts because they complement each other so well.
Raspberry Lemon Tartlets
- 8 oz (225 g) cream cheese softened
- 2 tablespoons (30 g) unsalted butter softened
- ¾ cup (95 g) all-purpose flour
- ¼ cup (60 ml) heavy whipping cream Note 1
- 1/3 cup (90 g) lemon curd Note 2
- ½ cup fresh raspberries
To make the crust:
- Beat the cream cheese and butter until fluffy, about a minute. Add flour and continue mixing until smooth dough is formed, 1-2 minutes. Shape the dough into a log and wrap it in plastic wrap. Refrigerate for 30-60 minutes.
- Preheat the oven to 375°F (190°C).
- Cut the chilled dough into 24 equal pieces. Flatten each dough to fit into the mini muffin pan cups and place into each cup.
- Bake the shells for 8-10 minutes, or until nice and golden brown. Cool the tart shells in the pan on wire rack for about 10 minutes, then remove from pan and cool completely.
To make the filling:
- Whip the heavy cream until hard peaks form. Then gently fold in the lemon curd until well combined. Transfer the filling into a pastry bag.
- When ready to serve, fill the tart shells with the lemon cream filling and top with fresh raspberries. Serve immediately.
Tips & Notes
– Lemon curd can be made up to three weeks in advance. Store in the refrigerator in an airtight container or sealed jar.
– Mini lemon raspberry tarts are best served the day they are made!
– Store any leftover tarts in an airtight container in the refrigerator for up to 3 days.
This recipe was originally published on July 2nd, 2015.