We hope everyone had a great Fourth of July…we ate ourselves to death with freshly caught grilled salmon, grilled veggies, all kinds of salads and breads and fresh fruits, not to mention there was no shortage of desserts, appetizers, wine and fireworks. It was a fabulous time spent with old and new friends.
Thank goodness summertime has finally hit in the Pacific Northwest and summer berries…any kind…are undoubtedly one of the best parts of the season. Especially if you live somewhere where you get to pick them yourself…so much fun.
Anyway, I also love making small desserts, they are so cute and stunning. And this dough recipe is just a “no fail” guarantee. I have never had a problem with it and I have made it hundreds of times…or so it seems.
The dough tastes like a buttery shortbread cookie, however, I melt my butter instead of leaving it cold. As a result, the dough is easier to work with and you don’t have to stress about overworking it. But, you must absolutely chill the dough before baking it to solidify the fat so it doesn’t melt out.
I have so many good things to say about these tarts; they are refreshing, tangy-sweet and not to mention beautiful. Set these out on a dessert buffet table and it is quite the wow factor!
- 1-1/4 cups unsalted butter (2-1/2 sticks)
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 (8-ounce) package cream cheese, room temperature
- 1/2 cup lemon curd
- 1/4 cup raspberry jam
- 1 (6-ounce) package fresh raspberries
- fresh mint
- powdered sugar
- Melt butter in a saucepan over medium heat. Remove from heat, stirring in granulated sugar, vanilla extract and kosher salt until completely dissolved. Add the butter mixture into flour, blending until completely incorporated using a wooden spoon. Press the dough into 6 (4-inch) ungreased tartlet pans with removable bottoms. Use a knife to trim around the edges of the crust hanging over the top. Freeze crusts for 15 minutes (don’t skip this step) and bake in a 325-degree oven for 25 minutes. Let cool completely.
- In a medium bowl, beat cream cheese with lemon curd until smooth. Divide the filling among the tartlets, spreading evenly. Refrigerate until well chilled; at least 2 hours and up to 24. Before serving, remove from pans. If the bottom plate sticks to the crust, use the tip of a knife to carefully pry it off. Place a dollop of raspberry on the cream and place a raspberry on top, 5 on each tartlet. Add a mint sprig and sift powdered sugar over tops.
Two Years Ago: Fourth of July Cake