Lemon Raspberry Tarts
4
tarts
25 min
PREP TIME
1 hr 50 min
TOTAL TIME

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 Land O Lakes® Heavy Whipping Cream

 

1 (6-ounce) container fresh raspberries

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

Tip #1

- Using a food processor will make quick work of crushing the cookies and basil leaves.

Tip #2

- 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.

Nutrition

350Calories
38Fat (mg)
165Cholesterol (mg)
280Sodium (mg)
69Carbohydrates (g)
3Dietary Fiber
3Protein (g)

Reviews

Explore reviews from
our online community

  May 14, 2013

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.

— says Karen
Helpful?
  April 07, 2012

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.

— says Gloria
Helpful?
Test Kitchen Comment April 13, 2012

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.

— says Cindy
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