Mini Lemon Raspberry Tarts

These Mini Lemon Raspberry Tarts offer a delightful burst of fresh citrus flavor paired with sweet, juicy raspberries all nestled in a tender, buttery tart shell. They strike the perfect balance between tangy and sweet, making them a wonderful treat for any occasion from afternoon tea to party dessert. The combination always brings a smile, reminding me of sunny afternoons spent baking with family and sharing simple, joyful moments.

I first made these for a weekend gathering and everyone kept coming back for more. They have become my goto dessert when I want something that looks impressive but actually comes together nicely in under an hour.

Ingredients

• Allpurpose flour: combining for a tender yet sturdy tart shell choose a finely milled brand for best results
• Granulated sugar: sweetens the shells and the lemon curd use pure white sugar to keep color and texture consistent
• Salt: enhances all the other flavors in the dough
• Unsalted butter: cold and cubed to create flaky layers in the pastry real butter is essential here for richness and flavor
• Egg yolk: adds moisture and richness to the dough binding the ingredients together
• Cold water: helps bring the dough together without melting the butter
• Vanilla extract: adds subtle warmth to the tart shell flavor
• Lemon juice: freshly squeezed for the most vibrant tart flavor in the curd
• Lemon zest: provides intense citrus aroma and complexity
• Egg yolks: for a velvety rich lemon custard texture
• Butter: cubed and stirred into the hot curd to create smoothness and shine
• Fresh raspberries: for a juicy tang and pretty garnish
• Powdered sugar: optional to dust on top adding an elegant finishing touch

Instructions

Prepare the Tart Shells:

Pulse the flour sugar and salt in a food processor then introduce cold cubed butter and pulse until the mixture looks like coarse crumbs This step is crucial for creating flakiness Mix egg yolk with ice cold water and vanilla extract then blend into the dry mixture just until it forms a dough Avoid overworking or warming the dough Shape into a disc wrap it tightly in plastic wrap and chill for 30 minutes to relax the gluten and firm the butter

Roll and Press the Dough:

After chilling roll out the dough to an even thickness Cut circles a bit larger than your mini tart pans Gently press the dough circles into the pans ensuring no air pockets or uneven spots Prick the bottoms lightly with a fork to allow steam to escape and avoid bubbling Chill assembled shells again for 15 minutes to keep the dough cold before baking

Bake the Tart Shells:

Preheat your oven to 350 degrees Fahrenheit (175 Celsius) and bake the tart shells for about 10 to 12 minutes until they turn a golden color Remove from the oven and allow them to cool completely in the pans before carefully removing to avoid breaking

Make the Lemon Curd Filling:

Whisk together lemon juice lemon zest sugar and egg yolks in a saucepan until completely smooth Cook over medium low heat stirring constantly with a heatproof spatula or whisk to prevent curdling This stage takes 6 to 8 minutes until the mixture thickens enough to coat the back of a spoon Remove from heat and stir in cold cubed butter until fully melted and smooth For an ultra smooth texture pass the curd through a fine sieve Let it cool to room temperature before chilling to set

Assemble the Tarts:

Spoon or pipe chilled lemon curd evenly into each cooled tart shell Top each with fresh raspberries arranged in an appealing pattern Dust with powdered sugar just before serving for a pretty finish

These tarts always remind me of a baking session with my grandmother when I was little She would have the kitchen filled with the bright smell of lemon zest and warm butter and it felt like magic My favorite part is the crisp pastry shell because it delivers that flaky bite that pairs so well with the vibrant silky curd

Storage Tips

Store unfilled tart shells in an airtight container at room temperature for up to two days to keep crispness intact Keep lemon curd refrigerated in a sealed container for up to three days Assemble just before serving to avoid sogginess The assembled tarts are best enjoyed fresh as the shell might soften over time from the lemon curd and raspberries moisture

Ingredient Substitutions

Swap allpurpose flour with a gluten free blend to make these tarts suitable for gluten sensitivities This swap works well but choose a blend designed for baking Use blackberries in place of raspberries for a slightly sweeter taste and deeper color Try replacing lemon juice and zest with lime for a fresh citrus twist while maintaining a bright flavor profile

Serving Suggestions

Serve alongside a cup of Earl Grey or green tea to balance the bright citrus with aromatic floral notes Add a light dollop of whipped cream or a drizzle of raspberry coulis to complement the tartness and berries further Lovely for brunch afternoon tea or finger food at a casual party where little bites are appreciated

These mini lemon raspberry tarts are bright and elegant yet surprisingly easy to pull together. They make a lovely centerpiece for tea or parties and reward careful chilling with crisp shells and silky curd.

Common Questions About Recipes

→ Why is my lemon curd runny?

Runny lemon curd often means it needs additional cooking time. Gently heat over medium-low, stirring continuously until thick enough to coat a spoon. Chilling will also help it firm up.

→ How can I prevent the tart shells from shrinking during baking?

Chill the dough thoroughly before baking and avoid overworking it. Prick the tart bottoms with a fork to release steam, which helps keep the shells from shrinking or bubbling.

→ Can I freeze the tart shells and filling separately?

Yes, tart shells freeze well when stored airtight. Lemon curd freezes separately too, but assembled tarts are best enjoyed fresh to preserve texture and appearance.

→ What substitutions can I make for the filling or topping?

Try using blackberries instead of raspberries for a deeper flavor and color. Alternatively, swap lemon juice and zest with lime for a citrus twist while maintaining the tart's brightness.

→ How do I achieve a flaky tart pastry?

Keep the butter and water cold when mixing the dough. Work quickly and chill the dough before rolling to maintain flakes and avoid toughness.