These little tangy lemon and raspberry tartlets are a delight for the eyes – and, of course, the palate. Serve them as a teatime treat or as a lovely dessert. Once they are cold and just before serving, dust them with icing sugar and add a dollop of cream. If you so wish, you may replace the lemon curd with thick custard.
To save a lot of preparation time, make some extra pastry cases so that the next time you make them, you can use your ready-made, frozen cases, and just fill them.
Tangy Lemon & Raspberry tartlets
- 175 grams ready-made shortcrust pastry thawed if frozen
- 120 ml lemon curd good quality
- 115 grams fresh raspberries
- whipped cream, to serve
- Preheat the oven to 190ºC (370°F).
- Roll out the pastry to line four tartlet tins (muffin pans).
- Line each tartlet tin with baking paper & fill with uncooked rice.
- Bake for 15 - 20 minutes until golden brown/cooked through.
- Remove the rice and baking paper. Remove the pie shells from the tartlet tins.
- Leave them to cool down fully on a standing oven rack.
- Put 12 raspberries aside for decorating. Fold in the remainder of the lemon curd.
- Spoon the mixture into the pastry cases and top with raspberries.
- Serve immediately with whipped cream, and dust the raspberries with icing sugar for a beautiful finish.
We hope you enjoyed this lemon and raspberry tartlets recipe!