The Pioneer Woman

The Pioneer Woman

Lemon Raspberry Tarts

  • prep time15 min
  • total time 35 min
  • serves 12

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

30 Ratings
Directions for: Lemon Raspberry Tarts

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

Directions

Curd

1.

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.

Raspberry Sauce

1.

2. 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.

Tarts

1. 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.

2. 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.

See more: Dessert, Bake, Fruit


https://www.foodnetwork.ca/recipe/lemon-raspberry-tarts/20422/

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