Mini Lemon Raspberry Tarts (Printer-Friendly)

Bite-sized tarts featuring tangy lemon curd, fresh raspberries, and a flaky buttery crust.

# List of Ingredients:

→ Tart Shells

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, cold, cubed
05 - 1 egg yolk
06 - 1 tablespoon cold water
07 - 1/2 teaspoon vanilla extract

→ Lemon Curd Filling

08 - 1/2 cup lemon juice, freshly squeezed
09 - 2 teaspoons lemon zest
10 - 2/3 cup granulated sugar
11 - 3 egg yolks
12 - 4 tablespoons unsalted butter, cubed

→ Topping

13 - Fresh raspberries
14 - Powdered sugar (optional)

# Preparation Steps:

01 - In a food processor, pulse together flour, sugar, and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Incorporate egg yolk combined with cold water and vanilla extract, blending just until the dough forms. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
02 - Roll out dough on a floured surface, cut into circles, and press gently into mini tart pans. Prick the bottoms with a fork to prevent bubbling, then refrigerate for an additional 15 minutes.
03 - Preheat oven to 350°F (175°C). Bake chilled tart shells for 10 to 12 minutes until golden brown. Remove from oven and allow to cool completely.
04 - In a saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks until smooth. Cook over medium-low heat, stirring constantly to prevent curdling, until the mixture thickens enough to coat the back of a spoon, approximately 6 to 8 minutes. Remove from heat and immediately stir in cubed butter until fully incorporated and smooth. For extra smoothness, strain through a fine sieve. Let cool to room temperature, then chill until set.
05 - Evenly spoon chilled lemon curd into the cooled tart shells. Top each with fresh raspberries and dust with powdered sugar just before serving, if desired.

# Additional Suggestions:

01 - Maintain cold butter and water for flaky, crisp pastry.
02 - Avoid boiling lemon curd to prevent egg scrambling; stir gently over moderate heat.
03 - Chilling dough prevents shrinking and bubbling during baking.
04 - Tart shells and lemon curd can be prepared one day ahead for convenience.

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