Why You’ll Love This Recipe

Lemon Raspberry Tartlets are the ideal dessert for any occasion, offering a perfect combination of rich, tangy lemon curd filling and the burst of fresh raspberries. The buttery, flaky tart crust adds just the right amount of crunch to balance the smooth filling, while the raspberries provide a pop of color and flavor. They’re easy to make in individual servings, making them perfect for parties or events where guests can enjoy their own personal tart. The bright lemon flavor and sweetness of raspberries create a refreshing contrast that makes these tartlets a showstopper.

Ingredients

For the tartlet crust:

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
1-2 tablespoons cold water (as needed)

For the lemon filling:

3 large egg yolks
1/2 cup granulated sugar
1/4 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
1/4 cup unsalted butter, cubed
1/2 cup heavy cream (optional, for a creamier texture)

For topping:

Fresh raspberries
Powdered sugar for dusting (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Tartlet Crust:

Prepare the Tart Crust:
Preheat your oven to 350°F (175°C). In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
Form the Dough:
Add the egg yolk and pulse again to combine. Gradually add cold water, 1 tablespoon at a time, until the dough begins to form into a ball. If the dough is too dry, add an additional tablespoon of water.
Chill the Dough:
Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes.
Shape and Bake the Crust:
Once chilled, roll out the dough to about 1/8-inch thickness. Cut the dough into circles that are slightly larger than your tartlet pans (about 3 inches in diameter). Press the dough into the pans, trimming any excess dough. Prick the bottoms of the tartlets with a fork.

Place the tartlet pans on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Let the tart shells cool completely before filling them.

For the Lemon Filling:

Make the Lemon Curd:
In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a custard-like consistency (about 8-10 minutes). Be careful not to let it boil to prevent the eggs from scrambling.
Finish the Filling:
Remove the saucepan from the heat and stir in the cubed butter until fully melted and incorporated. For a creamier texture, whisk in the heavy cream. Let the lemon curd cool slightly before filling the tart shells.

Assemble the Tartlets:

Fill the Tart Shells:
Once the tartlet crusts are completely cool, spoon the lemon curd into each shell, smoothing the top with a spatula.
Add the Raspberries:
Gently place fresh raspberries on top of each tartlet, arranging them in a decorative pattern.
Chill:
Refrigerate the tartlets for at least 1 hour to allow the filling to set properly. This will also enhance the flavor.
Serve:
Just before serving, dust the tartlets with powdered sugar, if desired, for an extra touch of sweetness and elegance.

Servings and Timing

Servings: 6-8 tartlets
Prep Time: 20 minutes
Cook Time: 25-30 minutes (plus chilling time)
Total Time: 2 hours (including chilling)

Variations

Berry Mix: In addition to raspberries, try using a combination of fresh berries such as blueberries, blackberries, or strawberries as toppings for the tartlets.
No-Bake Version: For a quicker version, use store-bought tart shells and make the lemon curd filling as directed. Skip baking the crusts and simply chill the filled tartlets.
Lemon Lime Tartlets: For a citrus twist, replace half of the lemon juice with fresh lime juice and zest. This creates a sweet and tangy lime flavor that pairs wonderfully with the raspberries.
Meringue Topping: After filling the tarts, top them with lightly whipped meringue and bake until golden brown for a fun, extra-textured finish.

Storage/Reheating

These tartlets are best served chilled and can be stored in the refrigerator for up to 3 days. Store them in an airtight container to keep the crust from becoming soggy. They are not suitable for freezing, as the texture of the curd may change after thawing.

FAQs

Can I make the crust ahead of time?

Yes, the tartlet crust can be made ahead of time. After baking, allow the crusts to cool completely, then store them in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage. When ready, just fill them with the lemon curd and refrigerate.

Can I use store-bought tart shells?

Yes, store-bought tart shells are a great shortcut if you want to save time. Just bake them according to the package instructions, then fill them with the lemon curd and top with raspberries.

Can I use frozen raspberries?

Fresh raspberries are ideal for this recipe, but you can use frozen raspberries if fresh ones aren’t available. Be sure to thaw and drain them completely before using them as a topping to avoid excess moisture.

How can I make these tartlets more tangy?

If you like more tang in your tartlets, you can increase the amount of lemon juice and zest in the filling, or you can add a bit of lemon zest to the topping for extra zing.

Can I make the lemon curd ahead of time?

Yes, lemon curd can be made ahead of time and stored in the refrigerator for up to 1 week. Just let it cool completely before filling the tartlets.

Can I add other fruits to the filling?

You can try adding small amounts of finely diced fruit to the lemon curd filling for added flavor, such as diced kiwi, strawberries, or even a touch of citrus zest from other fruits like oranges.

Conclusion

Lemon Raspberry Tartlets are a stunning and delicious dessert that is perfect for any occasion. With their buttery crust, creamy lemon filling, and fresh raspberry topping, they’re a great way to impress your guests or treat yourself to something indulgent yet refreshing. Whether you make them for a summer gathering, a dinner party, or just because, these tartlets will surely delight with their balanced flavors and beautiful presentation. Try them today and enjoy a burst of citrusy sweetness in every bite!

Lemon Raspberry Tartlets

Why You’ll Love This Recipe

Ingredients