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Lemon Raspberry Tarts

Lemon Raspberry Tarts
PREP TIME
15 min
COOK TIME
20 min
YIELDS
12 servings

These light and flaky tarts are filled with luscious lemon curd and raspberry sauce.

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Ingredients

Curd

1
cup sugar
3
large eggs
3
medium lemons, zested and juiced
3
Tbsp butter

Raspberry Sauce

1
pinch raspberries
2
Tbsp sugar

Tarts

12
frozen phyllo tart shells
½
cup heavy cream
Splash vanilla extract
12
small fresh mint leaves
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Directions

Step 1

1.

Step 2

Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.

Step 3

1.

Step 4

Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.

Step 5

Preheat the oven to 350ºF. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.

Step 6

To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.

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