Lemon Raspberry Tarts

Lemon Raspberry Tarts

Make individual servings of this refreshing lemon dessert.

25 min.prep time 1:50total time
4 tarts
232 Ratings

Ingredients

Crust

1 3/4 cups crushed vanilla wafer cookies, packed
1/4 cup Land O Lakes® Butter, melted
3 tablespoons finely chopped fresh basil leaves

Filling

3/4 cup lemon curd
3/4 cup whipping cream
1 (6-ounce) container fresh raspberries

Directions

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).

Recipe Tip

- 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 to 10 minutes. Spread 1/3 cup lemon curd over cooled crust. Continue as directed above.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 tart)

Calories: 350

Fat: 38g

Cholesterol: 165mg

Sodium: 280mg

Carbohydrates: 69g

Dietary Fiber: 3g

Protein: 3g

Recipe #15418©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

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.
author_photo
Test Kitchen Comment
From:

Cindy

Thanks you so much for bringing this to our attention. We have re-tested the filling and have updated the recipe. It is important to beat the whipped cream and the lemon curd only until it is combined. This mixture should not be over beaten. Also, there are several brands of lemon curd and some brands are thicker than others.
Posted April 13, 2012
Is there really supposed to be BASIL in the crust? That seems unusual for a lemon tart. Just wondering...

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