Raspberry Lemon Tartlets
Servings: 24 tartlets
Calories: 76kcal
With just six ingredients, these lemon raspberry tartlets are bright, beautiful, and simple to make. Buttery pastry holds a tangy lemon cream filling and fresh raspberries!
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Ingredients
For crust:
- 8 oz (225 g) cream cheese softened
- 2 tablespoons (30 g) unsalted butter softened
- ¾ cup (95 g) all-purpose flour
For filling:
- ¼ cup (60 ml) heavy whipping cream Note 1
- 1/3 cup (90 g) lemon curd Note 2
- ½ cup fresh raspberries
Instructions
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.
To assemble:
- When ready to serve, fill the tart shells with the lemon cream filling and top with fresh raspberries. Serve immediately.
Notes
Note 1: Make sure to use chilled heavy cream. Warm or room temperature heavy cream won't whip properly!
Note 2: Store-bought or homemade lemon curd both work great!
Storing Tips:
- 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.
- 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.
Nutrition
Servings: 1 tartlet
Calories: 76kcal
Carbohydrates: 6g
Protein: 1g
Fat: 5g
Sugar: 2g
Sodium: 40mg