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1 h
|
intermediate
|
vegetarian
These mini lemon raspberry tarts are bright, buttery little bites that feel fancy but are surprisingly simple to make.
A crisp, sweet tart shell holds silky homemade lemon curd, then gets topped with juicy fresh raspberries for the perfect sweet-tart balance.
They’re ideal for spring brunches, baby showers, or any make-ahead dessert tray that needs an elegant, bite-size treat.
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In a medium bowl, whisk together the flour, granulated sugar, and salt.
Cut in the cold cubed butter with a pastry cutter or fork until the mixture looks like coarse crumbs.
Stir in the egg yolk, cold water, and vanilla until the dough just starts to clump.
Use your hands to gently press the dough together into a smooth ball without overworking it.
Flatten the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
Lightly flour your work surface and roll the chilled dough to about 1/8 inch thick.
Cut circles to fit your mini tart pans or muffin tin cups, pressing the dough gently into each cavity.
Gather scraps, reroll, and continue until you have used all the dough.
Prick the bottoms of the shells lightly with a fork, then chill again for 15 minutes.
Preheat your oven to 350°F and place the chilled shells on a baking sheet.
Line each shell with a small piece of parchment and fill with dry beans or pie weights.
Bake for 10 to 12 minutes, until the edges look set and just turning golden.
Carefully remove the parchment and weights, then bake 3 to 5 minutes more until the centers look dry.
Cool the shells completely on a wire rack before filling.
In a small saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and egg yolks until smooth.
Set the pan over medium-low heat and cook, stirring constantly with a spatula, until slightly thickened.
Do not let the mixture boil, or the egg yolks can curdle and become grainy.
When it coats the back of a spoon, remove from heat and whisk in the cubed butter until glossy.
Strain the lemon curd through a fine-mesh sieve into a clean bowl to catch any tiny cooked bits.
Press plastic wrap directly onto the surface and let the curd cool to room temperature.
Once both the shells and lemon curd are cool, spoon the curd into each tart shell.
Gently tap the pan on the counter to help the filling settle into an even layer.
Chill the filled tarts for at least 30 minutes so the curd can firm slightly.
Just before serving, top each mini tart with fresh raspberries.
Dust lightly with powdered sugar if you like a softer, bakery-style finish.
| Energy | 222 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 12 | g |
| Carbohydrates | 27 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
Donna Greco, Pembroke Pines: I can not use the lemons is there anything I can use instead?
: You can swap the lemon curd for another curd made the same way, like lime, orange, grapefruit, or passion fruit; adjust sugar to taste since some fruits are sweeter. If you want no citrus at all, use a vanilla pastry cream or a berry curd (strawberry or raspberry) and keep the raspberries on top.
Edith, New York, NY: Love it, love it, and love it. I brought these Mini Lemon Raspberry Tarts to a brunch and they disappeared in minutes. I didn't change a thing.
: So happy these were a hit at brunch, Edith! 😊
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