Make individual servings of this refreshing lemon dessert.
Heat oven to 375°F. Combine all crust ingredients in small bowl. Divide mixture among 4 (4-inch) tart pans; press firmly into pans. Bake for 6 to 8 minutes or until lightly browned. Cool completely.
Spread 1 tablespoon lemon curd over each crust. Place remaining lemon curd in medium bowl; beat at medium speed until smooth and light yellow in color.
Place whipping cream into another medium bowl; beat at high speed, scraping bowl often, until soft peaks form. Add whipped lemon curd to whipped cream; continue beating, scraping bowl often, until just combined. (Do not overbeat.) Pour filling into tart crusts; smooth tops. Place raspberries over filling. Cover; refrigerate until serving time (at least 1 hour).
Dietary Fiber: 3g
I made these, but instead of making this crust, I cut out pie dough in a flower shape and baked them in a muffin tin so they formed a very small tart shell. Then I filled with this filling and topped with a rasberry for the center of the flower...it turned out very cute and so delicious. They were about 2-3 bites only. Perfect since I served several desserts.
one thing that needs to change... you should not rebeat the curd with the heavy cream, it became too thin. You should slightly fold the curd in the cream. I am hoping it will set more in the refrig or I will have a very expensive, running tart.
Is there really supposed to be BASIL in the crust? That seems unusual for a lemon tart. Just wondering...
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3447
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