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.
Servings 6 tartlets
Calories 690kcal
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.
Nutrition
Serving: 212g | Calories: 690kcal | Carbohydrates: 54g | Protein: 7g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 132mg | Sodium: 235mg | Potassium: 180mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1650IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 2mg