Lemon raspberry tarts are a delightful combination of tangy lemon curd, sweet raspberries, and buttery tart shells. These elegant desserts are perfect for spring gatherings, holiday parties, or any occasion where you want to impress your guests with a treat that’s as beautiful as it is delicious. With their bright, zesty flavor and fresh raspberry topping, these tarts are a refreshing and indulgent way to end any meal.
Ingredients
For the tart shells:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tbsp ice water
For the lemon curd:
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- 3/4 cup granulated sugar
- 3 large eggs
- 6 tbsp unsalted butter, cubed
For the topping:
- 1 cup fresh raspberries
- Powdered sugar, for dusting (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
- Make the tart shells:
- In a food processor or mixing bowl, combine the flour, sugar, and salt. Add the cold butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs.
- Add the egg yolk and 2 tablespoons of ice water. Mix until the dough comes together, adding an additional tablespoon of water if needed.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into circles slightly larger than your tart pans and press the dough into the pans. Trim the edges and prick the bottoms with a fork.
- Bake the tart shells: Line the tart shells with parchment paper or foil and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and bake for another 5 minutes, or until lightly golden. Let cool completely.
- Prepare the lemon curd:
- In a heatproof bowl set over a pot of simmering water, whisk together the lemon juice, lemon zest, sugar, and eggs. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and stir in the butter until smooth. Strain through a fine mesh sieve for an extra-smooth curd, if desired. Let cool slightly.
- Assemble the tarts: Spoon the lemon curd into the cooled tart shells, smoothing the tops with a spatula. Top each tart with fresh raspberries.
- Garnish and serve: Dust the tarts with powdered sugar and garnish with mint leaves if desired. Serve immediately or refrigerate until ready to serve.
