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!
Raspberry-Lemon Tartlets
Ingredients
Crust
- 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
Filling
- 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
Directions
- 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
What an interesting tart recipe. I always have trouble working with crusts because my hands are so warm. I also dislike rolling out pastry. What a clever little recipe! I will have to give it a try. Thanks!
You will enjoy how easy this one is and yes, the warmth in your hands will not be an issue. Just make sure to freeze the crusts for 15 minutes prior to baking.
An absolutely beautiful little tartlet. And an interesting method for the crust. I’m such a klutz with the usual rolled doughs, can’t make a pie crust to save my life. This one sounds like something I could definitely tackle.
Yes, it’s so easy, just push it into the pan, no rolling.
I love how beautiful these are! They are just so impressive and professional looking! Plus, you can never go wrong with fresh berries, I always say.
Thank you!
These look so yummy. I love shortbread crusts! It’s like having a cookie with your dessert! I recently made a lemon cream cheese pie, I think next time I will add another fruit to it, the raspberries are a great addition!!
Shortbread is always the way to go with crusts!
These look amazing. I can’t wait to try them.
You will love them!
Nothing beats a tart – especially one that makes me pucker like this. Wowza!
This looks amazing! Would the recipe be the same if I made it into one 11″ tart? Or used a muffin pan to make the tartlets? (I don’t have tartlet pans). Thanks!
You may or may not have enough dough, you’ll just have to try it.
I forgot that I had 6 mini spring form pans (4-inch). Worked like a charm and tasted great. Thanks for the recipe!
The directions call for 1 1/4 c butter but translate it to 1 1/2 sticks. Wouldn’t it be 2 1/2 sticks? Which is correct?
Sorry about that, 1-1/4 cups is correct.
These are absolutely delicious.
These look wonderful . I am wondering if you could use a springform pan & make one large tart?
I’m sure you could, but I don’t know how different the ratios might be. I “think” with this recipe and say a 9″ tart pan, you likely have leftover dough and maybe filling but I’m not sure.