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lemon and raspberry tartlet

Tangy Lemon & Raspberry tartlets

With some fresh raspberry and lemon curd to create colorful tangy tartlets.
5 from 2 votes
Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 1 hour 40 minutes
Course Dessert, Tart, Teatime Snacks
Cuisine South African
Servings 4 tartlets
Calories 246 kcal

Ingredients
 
 

  • 175 grams ready-made shortcrust pastry thawed if frozen
  • 120 ml lemon curd good quality
  • 115 grams fresh raspberries
  • whipped cream, to serve

Instructions
 

  • 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.

Nutrition

Calories: 246kcalCarbohydrates: 45gProtein: 4gFat: 6gSaturated Fat: 2gSodium: 302mgPotassium: 76mgFiber: 3gSugar: 19gVitamin C: 8mgCalcium: 12mgIron: 2mg
Keyword dessert ideas, easy fridge tart, easy tartlets, fridge tart, fridge tart recipe south africa, how to make tangy lemon & raspberry tartlets, raspberry, raspberry recipes, raspberry tartlets, tartlets, tarts
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