Mini Lemon Tarts With Fresh Raspberries

5 from 4 votes

Mini Lemon Tarts With Fresh Raspberries

When time is running low, but you still want to have a fancy little dessert on the table, these mini lemon tarts with fresh raspberries can save the day. Layer pre-made mini pie crusts with some lemon curd (why not try homemade lemon curd with honey), pop a fresh raspberry on top, and you are good to go with a great little individual lemon tart to serve your guests.

Prep Time5 mins

Course: Appetizer

Cuisine: Anytime

Keyword: lemon tart with fresh raspberries, little lemon tart, mini lemon tart

Servings: serves

Calories: 131kcal

Ingredients

12 mini tart shells see notes re options
1 cup lemon curd see notes re options
12 fresh raspberries
edible flowers and icing sugar for serving optional

Instructions

Arrange the mini tart shells onto a serving board.
Place a dollop of lemon curd into the tart shell and top with a fresh raspberry.
Optional: add a sprinkle of edible flowers or icing sugar to serve.

Notes

For the mini tart shells (tartlets) there are lots of options.

You can:

make your own using a recipe like this one from A Baking Journey;
make your own using puff pastry in a mini muffin tray (you will need to cover the first mini muffin tray with another mini muffin tray to stop them from rising too much);
make your own using pre-cut and par-baked puff pastry;
make your own using pieces of bread with the crust removed, rolled flat, and baked in a mini muffin tray;
buy pre-made tart shells from the grocery store or a specialized food store (this option does not have to be baked, so makes this way the most simple).

For the lemon curd you can use a recipe like this one: homemade lemon curd with honey.

Nutrition