Lemon Raspberry Tarts
Lemon raspberry tarts are shortcrust pastry shells filled with lemon curd and topped with fresh raspberries; they are easy to make and incredibly delicious.
Servings: 8 -10 tarts
Calories: 292kcal
Equipment
- 8-10 Tartlet forms Notes 1,2
- Food processor
- Beans for blind baking
Ingredients
- 1⅔ cup all-purpose flour 7 oz/ 200 g, Note 2
- 1 pinch salt
- 2½ tablespoons granulated sugar 30 g
- 2-3 tablespoon ice-cold water
- ⅓ cup + 1 tablespoon unsalted butter very cold, 3.5 oz/ 100 g
- 1 jar lemon curd
- 7-10 oz raspberries or other berries, 200-300 g
Instructions
- Brush the tartlet forms with a little melted butter and place them in the fridge.
- Dough: Cut the butter into small pieces. Place the flour, salt, sugar, 2 tablespoons of ice-cold water, and butter in a food processor and mix until everything becomes crumbly. Empty the food processor on the table and knead the crumbs very quickly. If necessary, add another tablespoon of ice-cold water. Form a ball, wrap it in plastic foil, and place it in the fridge for half an hour.⅓ cup + 1 tablespoon unsalted butter/ 3.5 oz/ 100 g + 1⅔ cup all-purpose flour/ 7 oz/ 200 g + 1 pinch salt + 2½ tablespoons granulated sugar/ 30 g +2-3 tablespoon ice-cold water
- Meanwhile, preheat your oven to 400°F/ 200°C.
- Roll out the dough and cut circles large enough to fill the tartlet forms, edges included, place the circles in the forms. Pierce the dough all over with a fork.
- Bake blind: Cut pieces of parchment paper a little bit larger than the forms. Place over the dough and fill in an even layer of dried beans. Bake for about 20 minutes. Remove the beans and the parchment paper. The edges should be golden brown; the bottom should be cooked through but not become too tough (it will still have a light color). If the base is undercooked, remove the beans and parchment paper and then bake the tartlets for another 3 to 5 minutes until very lightly golden.
- Let cool in the forms for about 15 minutes, remove carefully, and place on a wire rack to cool completely.
- Fill: Stir the lemon curd with a spoon. Place a few spoonfuls on each tartlet, level, and add some raspberries on top.1 jar lemon curd
- Wash the berries and let them dry very well on paper towels. Ensure they are completely dry before placing them on the finished tartlets.7-10 oz raspberries / 200-300 g
- Garnish: You can garnish with whipped cream and tiny mint leaves if you like.
Notes
- Tartlet form size: I used six tart shells, 3.5 inches/ 9 cm, and two 5 inches/ 12 cm. The size of the forms is unimportant; the baking time remained the same for both sizes.
- Other tins: You can also make the shells in a muffin tin and follow these instructions for making tart shells. Or you can bake one large pie shell and fill it with lemon curd and raspberries.
- Measurements: Always use a digital kitchen scale when baking (the Amazon affiliate link opens in a new tab); it yields the best result. Cup measuring is very imprecise.
Nutrition
Serving: 1tartlet | Calories: 292kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 64mg | Fiber: 3g | Sugar: 16g