Raspberry Lemon Tartlets

My raspberry lemon tartlets start with a buttery shortbread-style crust, a creamy lemon filling, and fresh raspberries on top. The melted-butter crust is one I’ve made for years because it’s easy to work with and creates bakery-style tartlets without rolling out pastry dough. The crust is absolutely no-fail.

Raspberry Lemon Tartlets with a Shortbread Crust and Fresh Raspberries

Summer berry season has always been one of the best parts of living in the Pacific Northwest. Once raspberries start showing up at farm stands and in backyard gardens, I am looking for excuses to put them on everything.

I have made these raspberry lemon tarts every summer for as long as I can remember. I make a buttery crust that I pressdirectly into tartlet pans, followed by a simple lemon filling made from full-fat cream cheese and lemon curd. Fresh raspberries and a spoonful of raspberry jam finish off the tops. They look like something you picked up from a fancy bakery, but the process is so much easier than it appears.

What Makes This Recipe Different

• You’re going to start with melted butter instead of cold butter. That means there’s no pastry cutter, food processor, or rolling pin is involved. I stir the dough together with a wooden spoon and press it directly into the tartlet pans.
• I’ve made this crust more times than I can count, and the freezing step is what makes it work. Chilling the tart shells before baking allows the butter to firm back up so the crust keeps its shape in the oven. It’s the one step I never skip.
• The finished crust tastes more like a buttery shortbread cookie than a traditional pie crust. It stays crisp under the filling while adding a little sweetness of its own.
• The filling is cream cheese and lemon curd mixed together until smooth. The cream cheese gives the filling a really nice base to hold everything together while the lemon curd adds the lemon flavor.
• I add spoonfuls of raspberry jam for the fresh raspberries to sit on. It adds extra raspberry flavor to each tartlet instead of relying on the berries alone. And it’s pretty.

Ingredients

• Unsalted Butter – Melted butter makes the dough easy to mix and press into the tartlet pans.
• Granulated Sugar – Adds sweetness while helping create the shortbread-like texture.
• Vanilla Extract – Adds flavor to the crust.
• Kosher Salt – Necessary.
• All-Purpose Flour – Forms the base of the tart dough.
• Cream Cheese – Makes a smooth, creamy filling with enough body to hold itself together.
• Lemon Curd – Adds the lemon flavor throughout the filling.
• Raspberry Jam – Another layer of raspberry flavor under the fresh berries.
• Fresh Raspberries – The beauties of the topping.
• Fresh Mint – Adds color. They are optional, but it makes the tart look finished.
• Confectioners’ Sugar – Dust the tartlets right before serving them..

How to Make Raspberry Lemon Tartlets

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the crust)
  Melt the butter in a saucepan over medium heat. Remove it from the heat and stir in the sugar, vanilla extract, and kosher salt until dissolved. Add the flour and stir with a wooden spoon until a soft dough forms.
• Step Two (shape the tart shells)
  Press the dough evenly into six tartlet pans with removable bottoms. Press it across the bottom and up the sides, then trim away any excess dough around the rim. Place the tartlets in the freezer for 15 minutes. I’ve tested this crust enough times to know the freezing step is worth it because it helps the shells hold perfectly together while baking.
• Step Three (bake and cool)
  Bake the tart shells in a 325-degree F oven until lightly golden, about 25 minutes. Let them cool completely before filling.
• Step Four (make the filling)
  Beat the cream cheese and lemon curd together until it is completely smooth. Divide the filling among the cooled tart shells and spread it into an even layer.
• Step Five (chill)
  Refrigerate the tartlets for at least 2 hours. The filling firms up as it chills, making the tartlets easier to serve and decorate.
• Step Six (finish and serve)
  Remove the tartlets from the pans. Spoon a small amount of raspberry jam onto each tartlet however you want to decorate it, and arrange five fresh raspberries on top. Add a mint sprig and dust lightly with confectioners’ sugar before serving.

Recipe Tips

• Make sure the tart shells are completely cool before adding the filling.
• Don’t skip the freezing step. It helps the crust maintain its shape while baking.
• Use full-fat cream cheese for the smoothest and best tasting filling.
• For the cleanest presentation, dust with the confectioners’ sugar just before serving.
• If your lemon curd has been refrigerated, let it sit at room temperature for a few minutes before mixing with the cream cheese.

Storage

• Store the tartlets covered in the refrigerator for up to 3 days.
• These tartlets are not ideal for freezing because the fresh raspberries lose their texture once thawed. You can freeze that tart shells before they are filled for one month.

FAQs

• Can I make these raspberry lemon tartlets ahead of time?
  Yes. The tartlets can be assembled up to 24 hours in advance and refrigerated until serving.
• Can I use store-bought lemon curd?
  Yes. Store-bought lemon curd works well in this recipe.
• Can I make one large tart instead of individual tartlets?
  Yes. A 9-inch tart pan or 9-inch springform pan works best. Bake the crust until lightly golden, cool completely, then proceed with the filling and toppings as directed.
• Why do I need to freeze the crust before baking?
  The dough is made with melted butter. Freezing the tart shells allows the butter to firm back up so the crust keeps its shape during baking.
• Can I use other berries?
  Yes. Blackberries, blueberries, or sliced strawberries go well with the lemon filling. If you use different berries, make sure to use the same type of jam.

More Desserts Served One at a Time

• Mini Chocolate Ganache Tarts – five ingredients and rich chocolate filling.
• Boston Cream Pie Cupcakes – vanilla cake, custard, and ganache.
• Blueberry Topped Mini Cheesecakes – creamy cheesecake with blueberry sauce.
• Hawaiian Dream Dessert Cups – pineapple, coconut, and pudding layers.
• Glazed Lemon Sugar Cookies – dipped in a thick lemon glaze.

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

No ratings yet

Raspberry Lemon Tartlets

Individual raspberry lemon tartlets made with a buttery shortbread-style crust, creamy lemon curd filling, raspberry jam, and fresh raspberries. The melted-butter crust presses directly into tartlet pans, creating an elegant dessert without rolling out pastry dough.

Prep Time25 minutes mins

Cook Time25 minutes mins

Chilling2 hours hrs

Total Time2 hours hrs 50 minutes mins

Course: Dessert

Cuisine: American

Keyword: fresh raspberry desserts, individual desserts, lemon curd tartlets, lemon tartlets, mini lemon tarts, raspberry lemon tartlets, raspberry tartlets, summer berry desserts

Servings: 6 tartlets

Calories: 690kcal

Author: Cathy Pollak

Equipment

• six 4-inch mini tart pans with removable bottoms. (10 cm). Creates individual tartlets and makes removal easier after chilling.
• Saucepan (medium). For melting the butter and mixing the crust.
• hand mixer Creates a smooth cream cheese and lemon curd filling.
• wooden spoon For mixing the crust dough.
• fine-mesh sieve For dusting with confectioners' sugar.
• mixing bowls For preparing the filling.

Ingredients

Crust:

• 1¼ cups (283 g) unsalted butter
• ½ cup (100 g) granulated sugar
• 1 tsp (5 ml) vanilla extract
• ½ tsp (3 g) kosher salt
• 2 cups (250 g) all-purpose flour

Filling:

• 8 oz (227 g) full-fat block cream cheese room temperature
• ½ cup (160 g) lemon curd
• ¼ cup (80 g) raspberry jam
• 6 oz (170 g) fresh raspberries
• fresh mint sprigs for garnish
• 2 tbsps (15 g) confectioners' sugar for dusting

Instructions

• Melt the butter in a medium saucepan over medium heat. Remove from the heat and stir in the sugar, vanilla extract, and kosher salt until dissolved.
  1¼ cups (283 g) unsalted butter, ½ cup (100 g) granulated sugar, 1 tsp (5 ml) vanilla extract, ½ tsp (3 g) kosher salt
• Add the flour and stir with a wooden spoon until a soft dough forms and no dry flour remains.
  2 cups (250 g) all-purpose flour
• Divide the dough evenly among six 4-inch (10 cm) tartlet pans with removable bottoms. Press the dough across the bottom and up the sides of each pan. Trim any excess dough from the rims.
• Freeze the tart shells for 15 minutes.
• Meanwhile, preheat the oven to 325°F (165°C).
• Bake the tart shells for 25 minutes or until lightly golden around the edges. Cool completely on a wire rack.
• In a medium bowl, beat the cream cheese and lemon curd until smooth.
  8 oz (227 g) full-fat block cream cheese, ½ cup (160 g) lemon curd
• Divide the filling evenly among the cooled tart shells and spread into an even layer.
• Refrigerate for at least 2 hours or up to 24 hours.
• Carefully remove the tartlets from the pans.
• Place about 2 teaspoons of raspberry jam on top of the lemon curd filling. Either in dollops or spread across top.
  ¼ cup (80 g) raspberry jam
• Arrange 5 fresh raspberries on top of each tartlet.
  6 oz (170 g) fresh raspberries
• Garnish with fresh mint and dust lightly with confectioners' sugar immediately before serving.
  fresh mint sprigs, 2 tbsps (15 g) confectioners' sugar

Notes

• The freezing step is important. Because the dough uses melted butter, chilling the tart shells before baking helps them maintain their shape in the oven.
• Allow the tart shells to cool completely before adding the filling.
• Store covered in the refrigerator for up to 3 days.
• For the best presentation, dust with confectioners' sugar immediately before serving.

 

 

 

If you’re making these Raspberry Lemon Tartlets, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Raspberry Lemon Tartlets

Amount Per Serving (212 g)

Calories 690 Calories from Fat 459

% Daily Value*

Fat 51g78%

Saturated Fat 31g194%

Polyunsaturated Fat 2g

Monounsaturated Fat 14g

Cholesterol 132mg44%

Sodium 235mg10%

Potassium 180mg5%

Carbohydrates 54g18%

Fiber 3g13%

Sugar 28g31%

Protein 7g14%

Vitamin A 1650IU33%

Vitamin C 12mg15%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Raspberry Lemon Tartlets? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.