Lemon Raspberry Tartlets Recipe for a Perfect Summer Dessert
These delightful tartlets feature a buttery crust filled with a tangy lemon custard and topped with fresh raspberries. Perfect for a light dessert or special occasion.
Ingredients
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ½ cup unsalted butter cold and cut into small cubes
- ¼ teaspoon salt
- 1 large egg yolk
- 2 tablespoons ice water
- ½ cup fresh lemon juice
- 1 piece zest from lemon
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup heavy cream
- 1 cup fresh raspberries
- Fresh mint leaves for garnish optional
Instructions
- In a mixing bowl, sift together flour, powdered sugar, and salt.
- Blend in cold butter until the mixture resembles coarse crumbs.
- Incorporate egg yolk and ice water, mixing until the dough comes together.
- Wrap the dough in plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough and cut circles for tartlet pans.
- Blind bake the crusts with parchment and weights for 15 minutes, then bake uncovered for 5-7 minutes until golden.
- Whisk together lemon juice, zest, sugar, and eggs, then fold in heavy cream.
- Fill the cooled crusts with lemon filling and bake for 20-25 minutes until set.
- Top with raspberries and chill for at least 1 hour before serving.
Notes
Chill the tartlets for at least 1 hour before serving for the best flavor.