Lemon Raspberry Tarts Recipe, Raspberry Lemon Tartlets Dessert

Mini Lemon Raspberry Tarts recipe is the perfect delightful dessert. These lemon tarts with raspberries have the refreshing tangy flavor of lemon and raspberry sweetness. Prepare the best lemon tartlets with lemon curds and top them with fresh raspberries and cream. Check how to make mini raspberry lemon tartlets at home.

These lemon curd tartlets are my favorite. The lemon tarts with raspberries recipe are very easy and simple to make. These tarts along with lemon and raspberry go well and are the perfect combination.

For dessert lovers, these raspberry lemon tarts are a must-try elegant dessert. These tartlets with raspberry sauce will satisfy and impress your cravings for something sweet and tart.

The perfect dessert for occasions like Easter, Christmas, birthdays, all family gatherings, and others. My family and friends love these lemon raspberry tarts and are their best sweet treat.

Lemon curd is my delicious choice. I have used it in my mini lemon raspberry tarts also. It goes very well it. CHECK THIS RECIPE!!

Also try these recipes like honey garlic pork tenderloin, grandma's chicken noodle soup, and oven baked chicken breast.

Fillings For Lemon Tarts

• Lemon Curd: For mini lemon raspberry tarts it's the main ingredient. Prepare it at home and purchase it from the store. It's better to prepare at least 1 day in advance before making these tarts.
• Raspberry Sauce: This ingredient gives a sweet and tart flavor. Prepared with raspberries and sugar.
• Topping Cream: The topping cream's taste is amazing and is made with heavy cream, raspberry sauce, and vanilla extract. And finally, add a fresh raspberry on top.

Also Check Our Other Sweet Recipes

• No Bake Coconut Snowball Cookies
• Goan Coconut Baath Cake
• Hot Fudge Chocolate Pudding Cake
• Chocolate Coconut Rum Balls
• Chocolate Peppermint Brownies
• Chocolate Brownie Trifle

Tips For Lemon Tarts With Raspberry Sauce

These tips help in making delicious lemon curd tarts with raspberries.

• Better to use fresh ingredients: For delicious raspberry lemon tarts it is better to use all ingredients like fresh raspberries, homemade lemon curd, fresh lemons, and fresh eggs.
• Don't chill the dough for a longer time: It is better to chill the dough for 30 -60 minutes. If it is chilled for a longer time it will become hard.
• Use homemade lemon curd: For delicious tarts, it is better to use lemon curd prepared at home. Prepare it a day earlier so that it sets and gets cooled properly.
• Let the lemon tarts cool completely: Cool the mini tartlets completely. Otherwise, the cream added to them will get melted. It is better to prepare them a few hours or one day earlier.
• Use a cold heavy cream: For the best heavy whipped cream, it is better to use cold heavy cream to get the best-whipped cream.

Ingredients For Mini Lemon Raspberry Tarts

Simple ingredients are used for these mini raspberry lemon tartlets, and are easily available in the market.

For Tart Dough

• Granulated Sugar – sweetness the tart
• Unsalted Butter – Butter is in every pastry crust. It gives the pie crust a flaky and crispy texture
• Whole Egg
• Vanilla Extract – gives a better flavor
• All Purpose Flour – the flour joins the other ingredients here very well to make a pastry dough.
• Salt

Raspberry Sauce

• Raspberries and sugar – make a delicious raspberry sauce for the tarts. Fresh raspberries are better.

Filling The Tarts

• Raspberries and Raspberry sauce
• Heavy Cream
• Lemon Curd – for homemade lemon curd has a better taste but consumes more time than from the store. (this is my favorite)
• Vanilla Extract

How To Make Mini Lemon Tarts With Raspberries

For Tart Shells

1. Add unsalted butter, sugar, and salt to a big bowl for the tart shells. Take a hand blender, and on medium speed beat them for 2 – 3 minutes or till they get mixed well and fluffy. Add beaten egg with vanilla extract to this mixture. Mix till everything gets well combined. Then add flour to the mixture. At low speed continue mixing everything till a crumbly dough is formed.
2. Transfer the dough to a large plastic wrap. Mix it into a cohesive dough lightly with your hands. Roll the dough into a log. Wrap it completely. Now refrigerate it for 30 – 40 minutes.
3. First, get the oven preheated to 350 C or 177 F. Get the wrapped dough out of the fridge. Cut it into 24 equal pieces. Take the tartlet pan, and press each dough gently and evenly against every side and bottom. Puncture the bottom of each shell with a fork. Bake for 15 – 20 minutes or until it gets lightly golden brown. Cool tart shells in the tartlet pan for 15 minutes. After that, transfer them to a wire rack to completely cool.

Lemon Curd.

1. For Homemade Lemon Curd check the recipe here. Or use readymade lemon curd.

Make Raspberry Sauce

1. First, keep 12 raspberries aside for garnishing. In a small pan add the remaining raspberries and sugar. Mash the strawberries to a pulp to release their juices with a potato masher. On medium-low heat, keep the saucepan and cook stirring occasionally for 10 minutes. Once cooked strain the raspberry sauce over the mesh sieve or strainer in a bowl. Let it cool down.

Filling The Tarts

1. To assemble tartlets, first, whisk the cream with 2 teaspoons raspberry sauce and vanilla extract. Then add a small amount of raspberry sauce to all tart shells. Spread it evenly all over with the spoon. Fill every shell with lemon curd to the top. Next, add each lemon tart with a dollop of whipped cream and a whole raspberry on top. Lemon tartlets with raspberry sauce are ready, dust with powdered sugar before serving.

RASPBERRY LEMON TARTLETS ARE DELICIOUS TARTS WITH LEMON TANGY FLAVOR AND RASPBERRIES SWEETNESS, A PERFECT COMBINATION. THESE LEMON TARTS WITH RASPBERRIES ARE BEST AND EASY.

How To Garnish Lemon Raspberry Tarts

Garnish the lemon tarts to make them more attractive with a finishing touch by using:

• Fresh Raspberries: Place a single raspberry on top of each tart. For bigger tarts use more than one raspberry.
• Whipped Cream: Place heavy whipped cream on every tart with the dollop. This makes it look more creamy and better.
• Mint Leaves: Add a single mint leaf or two leaves on every tart. It gives the tart a better look with the green leaf. Try it out.
• Powdered Sugar: Dust every tart with powdered sugar before serving. It gives it a nice sweet touch.

Also Check Our Delicious Chicken Recipes

• Baked Honey Garlic Chicken Breast
• Garlic Herb Butter Chicken Roast
• Chicken Biryani Restaurant Style
• How To Reheat Chicken (Microwave, Stovetop or Oven)
• Lemon Pepper Chicken Thighs

F.A.Qs

How Long Do These Lemon Tarts Last

• Store unfilled tart shells in an air-tight container. They can be stored for nearly 3 days at room temperature.
• Lemon curd prepared at home is stored in the fridge in an air-tight container for nearly 2 weeks.
• For leftover tarts, store them in the fridge for nearly 3 days.
• It's better to do fillings in the tarts just a few hours before serving.

Can Lemon Curd Be Purchased For Use

YES, get lemon curd from the store or online to make mini lemon raspberry tarts. It is better to buy a good quality one for better taste. This saves time. Check this online lemon curd.

Do Raspberries Go Well With Lemon Tarts

YES, raspberries and lemon tarts are the best flavor combinations that go well with each other! The lemon's tangy taste and the raspberry's sweetness make it a delicious dessert.

Can Other Fruit Be Used Instead Of Strawberry

YES, use other fruits like blackberries or blueberries instead of strawberries. It's always better to use fresh fruits. Use different berries combinations in this recipe it goes very well.

Also Check Our Other Recipes

• Keto Crab Stuffed Mushrooms With Cheese
• Goan Clams Dry (Tisreo Sukhem)
• Grandma's Chicken Noodle Soup
• Chicken And Sweetcorn Soup
• Honey Garlic Butter Roasted Carrots

Hungry for More Recipes? Don't Miss Ours! Check Our Recipes at DebzRecipes on Facebook, Twitter, Instagram, and Pinterest for more great ones, or subscribe to us.

Equipment Needed To Make Raspberry Lemon Tartlets

• Mini Cup Cake pan or tartlets tins – to make and bake the shells for raspberry lemon tarts.
• Hand Blender – To mix the ingredients properly and easily.
• Mesh Sieve Strainer / Strainer – used to strain the raspberry sauce before taking in the bowl.
• Piping Bag / Dollops – spread heavy whipped cream in each lemon raspberry tart.
• Oven – to bake the tartlet shells in the tartlet pan.
• Wire Cooling Rack – transfer the tart shells for cooling completely.

Raspberry Lemon Tartlets Recipe, Lemon Raspberry Tarts Dessert

5 from 7 votes

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Servings: 24 tarts

Total Time: 1 hour hr 5 minutes mins

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Author: Debbie

Category: Dessert, Occasions, Sweets

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Lemon raspberry tarts are prepared with simple ingredients. They are filled with lemon curd, raspberry sauce. Also topped with whipped heavy cream and raspberry. These lemon tarts with raspberry are the perfect balance of tangy and sweet. Check how to make raspberry lemon tartlets.

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Ingredients

For Tart Shells

• 1 + 1/2 cups all-purpose flour
• 1/4 cup sugar granulated
• 1/4 teaspoon salt
• 1/2 cup unsalted butter cold and cubed (softened)
• 1 large whole egg beaten
• 1 teaspoon pure vanilla extract

For Raspberry Sauce

• 1 cup raspberries
• 1/2 cup sugar

For Fillings

• 1 cup heavy cream
• 2 tablespoons raspberry sauce
• 24 fresh raspberries
• 1/2 teaspoon vanilla extract
• powdered sugar optional

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Instructions

Tart Shells

• Add unsalted butter, sugar, and salt in a big bowl. With the hand blender, beat them on medium speed for 2 - 3 minutes. Mix them properly till well combined and fluffy.
• Add beaten egg and vanilla extract, to the mixture and mix well. Finally add flour and mix at low speed till a crumbly dough gets formed.
• Now put the dough on a plastic wrap. Mix it lightly with your hands to a cohesive dough. Get it rolled into a log and wrap it completely. Store the wrapped dough in the fridge for 30 - 40 minutes.
• Preheat the oven to 350 C or 177 F. In the meantime get the wrapped dough out of the fridge. Cut it into 24 pieces. Take each piece and place it at the bottom of each tart shells in the pan. Press each dough gently and evenly against every side and bottom. With a fork pierce at every bottom of the tart shells.
• Bake for 15 - 20 minutes or till it gets lightly golden brown. Cool these tartlet shells in the pan for 15 minutes. Let the tart shells cool completely on a wire rack.

Raspberry Sauce

• First, for garnishing keep 12 raspberries aside. Then add the remaining raspberries and sugar to a small pan. Take the potato masher and mash the strawberries to a pulp. It will release their juices.
• Keep the saucepan on medium-low heat. Cook for nearly 10 minutes stirring occasionally. Once cooked, take the mesh sieve or strainer and strain the raspberry sauce in a bowl. Let it cool down.

Filling The Tarts

• First take 2 teaspoons raspberry sauce, heavy cream, and vanilla extract and whisk them together.
• Then to every tart shell add a small amount of raspberry sauce. Take a spoon and spread it evenly all over. Next, fill the lemon curd in the remaining portion till the top at every shell.
• Next top every shell with a dollop of whipped heavy cream and a whole raspberry. Finally, the Lemon tartlets with raspberry sauce are ready, before serving dust them with powdered sugar.

Notes

• Mini tart tins or pastry shells muffin tray  can be used for this recipe
• if homemade lemon curd is used, better to prepare it a day before
• the tart shells also can be prepared 1 day before and stored in air tight container.
• use chilled heavy cream for whipping, for better results.
• for mini lemon raspberry tarts it is better to serve them on that same day.
  

Keywords: lemon curd tartlets, lemon curd tarts, lemon raspberry tartlets, lemon raspberry tarts recipe, lemon tartlets with raspberries, lemon tarts with raspberry, raspberry lemon tartlets, raspberry lemon tarts

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