With just 6 ingredients, these lemon raspberry tartlets are bright, beautiful, and simple to make.
Beat the cream cheese and butter until fluffy Shape the dough into a log and wrap it in plastic wrap. Refrigerate.
Cut the cold dough into 24 equal-sized pieces. Bake the tart shells until golden brown
Fill the cooled tart shells with the lemon cream and then top each tartlet with a fresh raspberry!