Mini Lemon Raspberry Tarts (Printer-Friendly Version)
Bite-sized tarts featuring zesty lemon curd and fresh raspberries in a buttery shell.
# What You'll Need:
→ Tart Shells
01 -
1 1/4 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
1/2 teaspoon salt
04 -
1/2 cup unsalted butter, cold, cubed
05 -
1 egg yolk
06 -
1 tablespoon cold water
07 -
1/2 teaspoon vanilla extract
→ Lemon Curd Filling
08 -
1/2 cup fresh lemon juice
09 -
2 teaspoons lemon zest
10 -
2/3 cup granulated sugar
11 -
3 egg yolks
12 -
4 tablespoons unsalted butter, cubed
→ Topping
13 -
Fresh raspberries
14 -
Powdered sugar (optional)
# Steps to Follow:
01 -
In a food processor, pulse together flour, sugar, and salt. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Mix egg yolk with cold water and vanilla, then blend until dough just forms. Shape into a disc, wrap, and refrigerate for 30 minutes.
02 -
Roll out the dough, cut into circles, and press gently into mini tart pans. Prick bottoms with a fork and refrigerate for 15 minutes before baking.
03 -
Bake shells in a preheated oven at 350°F (175°C) for 10 to 12 minutes until golden brown. Remove from oven and allow to cool completely.
04 -
Whisk lemon juice, lemon zest, sugar, and egg yolks in a saucepan until smooth. Cook over medium-low heat, stirring constantly, until mixture thickens to coat the back of a spoon, approximately 6 to 8 minutes. Remove from heat and stir in cubed butter until melted and smooth. Optionally, strain through a fine sieve. Cool to room temperature, then refrigerate until set.
05 -
Fill cooled tart shells evenly with lemon curd. Top each with fresh raspberries and dust with powdered sugar if desired immediately before serving.
# Additional Tips:
01 -
Keep butter and water cold when preparing pastry to ensure a flaky crust.
02 -
Whisk lemon curd gently over moderate heat to avoid scrambling eggs.
03 -
Chill dough before baking to prevent shrinking and bubbling.