1 3/4 cups crushed vanilla wafer cookies, packed
3 tablespoons finely chopped fresh basil leaves
3/4 cup lemon curd
1 (6-ounce) container fresh raspberries
Heat oven to 375°F.
Combine all crust ingredients in bowl. Divide mixture among 4 (4-inch) tart pans; press firmly into pans. Bake 6-8 minutes or until lightly browned. Cool completely.
Spread 1 tablespoon lemon curd over each crust. Place remaining lemon curd in bowl; beat at medium speed until smooth and light yellow in color.
Place chilled whipping cream into chilled 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 at least 1 hour.
- Using a food processor will make quick work of crushing the cookies and basil leaves.
- Recipe can be made in 9- or 10-inch tart pan. Increase baking time to 8-10 minutes. Spread 1/3 cup lemon curd over cooled crust. Continue as directed above.
- Read more about this recipe on Recipe Buzz® Blog.