Mini Lemon Raspberry Tarts

These Mini Lemon Raspberry Tarts capture the perfect balance of bright citrus and sweet berries in a delicate, buttery shell. They are wonderful for when you want a little bite sized treat that feels special yet is easy enough to enjoy any day of the week. The fresh lemon curd offers a tangy brightness that pairs beautifully with the juicy raspberries, making every mouthful refreshing and vibrant.

I first made these on a sunny spring afternoon and now they are my go to dessert when friends come over for tea.

Ingredients

• For the Tart Shells:
• Allpurpose flour: 1 and 1/4 cups provides structure look for fresh baking flour with no off smells
• Granulated sugar: 1/4 cup adds a touch of sweetness to balance the lemon
• Salt: 1/2 teaspoon enhances overall flavor
• Unsalted butter: 1/2 cup cold cubes cold butter creates flaky layers opt for highquality butter for best taste
• Egg yolk: 1 binds the dough and adds richness
• Cold water: 1 tablespoon helps bring the dough together without warming the butter
• Vanilla extract: 1/2 teaspoon subtle aroma that complements lemon
• For the Lemon Curd Filling:
• Freshly squeezed lemon juice: 1/2 cup tart vibrant citrus base use ripe lemons for juiciness
• Lemon zest: 2 teaspoons adds essential lemon aroma and flavor
• Granulated sugar: 2/3 cup balances the tartness
• Egg yolks: 3 provide rich texture and help thicken the curd
• Unsalted butter: 4 tablespoons cubed adds creaminess and silkiness to the curd
• For the Topping:
• Fresh raspberries: choose firm berries for structure and sweetness
• Powdered sugar (optional): adds a gentle sweetness dusted on top and enhances presentation

Instructions

Prepare the Tart Shells:

In a food processor combine the flour sugar and salt. Pulse in the cold cubed butter until the mixture looks like coarse crumbs with small pea sized bits. Mix the egg yolk that has been whisked with cold water and vanilla into the flour and butter mixture. Blend just until the dough comes together but do not overwork it. Form the dough into a flat disc wrap it in plastic wrap and refrigerate for 30 minutes to chill and firm up. Roll out the dough on a lightly floured surface to about 1/8 inch thick. Use a round cutter slightly larger than your mini tart pans to cut circles. Gently press each dough circle into the pans making sure to fit the edges neatly. Pierce the bottoms all over with a fork to prevent puffing and return the shells to the fridge for another 15 minutes to chill. Bake in a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius for 10 to 12 minutes until the tart shells are golden around the edges. Remove from the oven and cool completely before filling.

Make the Lemon Curd Filling:

In a saucepan whisk together the fresh lemon juice lemon zest sugar and egg yolks until fully combined and smooth. Place over medium low heat and cook while stirring constantly to prevent curdling. Continue stirring gently until the mixture thickens so much that it coats the back of a spoon which takes about 6 to 8 minutes. Remove from heat then immediately stir in the cold cubed butter until melted and completely incorporated giving a smooth glossy curd. For extra silky texture strain the curd through a fine sieve to remove any bits. Let cool to room temperature and then chill in the refrigerator until set but still spreadable.

Assemble the Tarts:

Evenly spoon the chilled lemon curd into the cooled tart shells. Top each tart with fresh raspberries carefully placing them for an attractive presentation. Dust lightly with powdered sugar just before serving for a pretty finishing touch if you wish.

Lemon curd is my favorite part because it is both punchy and smooth and reminds me of baking with my grandmother on weekend afternoons. The contrast of creamy lemon curd with crisp shell and juicy berries is truly irresistible and a crowd pleaser every time.

Storage Tips

Store the tart shells airtight at room temperature to maintain crispness. Keep lemon curd in the fridge separate until ready to assemble. Once filled with raspberries serve within a day for best freshness as berries do not freeze or hold well after assembly.

Ingredient Substitutions

Gluten free flour can replace all purpose but choose a blend designed for baking for best results. Blackberries make a great alternative topping if you want deeper fruit flavor or purple color. Lime juice and zest can substitute lemon for a fun citrus twist that still keeps the tart fresh and zesty.

Serving Suggestions

Serve these tarts alongside a fragrant Earl Grey tea or light sparkling wine to enhance the citrus notes. A small dollop of whipped cream or a drizzle of raspberry coulis adds richness and flair. Mini versions on canapé spoons create an excellent dessert option for parties and gatherings.

Enjoy these bright mini tarts the day they are assembled for best texture and flavor. They make an elegant bite sized dessert for gatherings or tea.

Common Questions About Recipes

→ Why is my lemon curd runny?

Ensure the curd is cooked gently over medium-low heat and stirred continuously until it thickens. Chilling after cooking helps it set firmly.

→ How do I prevent tart shells from shrinking during baking?

Chill the dough thoroughly before baking and avoid overworking it. Docking the dough with a fork releases steam, preventing shrinking or bubbling.

→ Can I freeze the tart shells or filling?

Tart shells freeze well in airtight containers. Lemon curd can also be frozen separately, but assembled tarts are best enjoyed fresh for texture and appearance.

→ What substitutes work well for raspberries?

Blackberries provide a deeper color and sweeter note while complementing the tart lemon curd flavor.

→ Any tips for the perfect tart shell texture?

Keep butter and liquids cold to create a flaky, crispy shell. Handle dough minimally and chill before rolling out.