Raspberry Lemon Tartlets
Servings: 24 tartlets
These little flaky tart shells filled with silky smooth lemon cream filling and topped with juicy fresh raspberries are completely from scratch with just 6 ingredients.
- 4 oz 110gr cream cheese, softened
- 2 tablespoons 30gr unsalted butter, softened
- 3/4 cup 95gr all-purpose flour
- 1/4 cup 60ml heavy cream
- 1/3 cup 90gr lemon curd
- 1/2 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 ball and wrap it in plastic. Refrigerate for 30-60minutes.
Pre-heat 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 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.
When ready to serve, whip the heavy cream until hard peaks form. Gently fold in the lemon curd until smooth. Fill the tart shells with the lemon creme and top with fresh raspberries. Serve immediately.