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Raspberry Lemon Cream Tarts

Raspberry Lemon Cream Tarts For those of you who don’t know, I’m a bit of a lemon FREAK.  {Proof: this, this and this.} I really like lemon desserts, especially. I take after my mother, who coincidentally is celebrating her birthday today….Happy Birthday Momma! {And while I’m at it, happy birthday to my older sister Shayna–who has the same birthday as my Mom–and my younger sister Chelsea who celebrated yesterday! I sure love you lovelies!}

Well, the other day I wanted to make some cute little lemon tarts because {1} tarts are cute {2} I like cute things {like tarts…and my husband} {3} I especially like cute things that happen to be lemon {4} I had some extra pie crust laying around from making too big of a batch originally from this pretty little quiche {5} I had a craving for something sweet {6} I have a carb addiction {7} I’m a lemon freak {8} I’m a lemon freak.

So there you have it. To make these, you need to start off with some lemons. I had no lemons in the house so I went out and got approximately twelve thousand….from Costco….in a large bag…..that was bigger and heavier than my child.

I’m really smart sometimes.

Also, I feel it’s important to stress that I’m a lemon freak. Thank you for understanding.

Anyways, these are super simple and require very few ingredients. The filling consists of egg yolks, lemon zest, lemon juice and sweetened condensed milk. Mix that all together and spoon it evenly between twelve pie crust lined muffin tins and bake.

Raspberry Lemon Cream Tarts 1

Once they come out of the oven, let them come to room temperature and then refrigerate. When you’re ready to serve, whip some cream and pipe a border around the edges of the tarts leaving a spot in the middle to fill with berries. Cover the berries with more cream and voila! A tart! Raspberry Lemon Cream Tarts 2

I added a raspberry on top to make it extra purdy. Keep these refrigerated until ready to serve.  Raspberry Lemon Cream Tarts 3 These are perfect portions–1 per person is plenty because they are so rich, sweet, creamy and tangy. Hands down one of the best summer desserts ever. EVER. That’s quite the statement I know, but it’s one I completely agree with.

If you’re not into the raspberry thing, check out this straight up lemon cream pie. Almost the identical recipe minus the raspberries.

Please make these soon! You will be glad you did! Also, I might make up some lemon freak t-shirts. I’m sure you’d all buy 17 and support the cause, right? :)

Have a great weekend!

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Raspberry Lemon Cream Tarts

Tangy and fresh individual tarts that are perfect for summer!

Yield: 12 tarts

Ingredients:

2 whole 9-inch Pie Crust, Uncooked
1 can Sweetened Condensed Milk (14 Oz)
3 whole Egg Yolks
2 Tablespoons Lemon Zest
½ cups Fresh Lemon Juice
1 1/2 cups fresh raspberries
1 1/2 cups Heavy Whipping Cream
¼ cups Powdered Sugar
1 teaspoon Vanilla Extract

Directions:

Preheat oven to 350 degrees F. Using a glass or round cookie cutter, cut chilled pie crust into 2-3 inch circles and place into muffin tins to form tart shells. Refrigerate.

In small bowl, mix sweetened condensed milk, egg yolks, lemon zest and lemon juice together until evenly combined. Spoon evenly between tart shells and bake 10-15 minutes or until filling is set and crust is cooked.

Cool tarts to room temperature, then cover with plastic wrap and refrigerate until completely chilled (at least 2 hours.)

Before serving, whip cream with powdered sugar and vanilla until stiff peaks form. Pipe a skinny boarder around the edges of every tart. Fill with fresh raspberries. Pipe more cream over top berries to cover. Garnish with more fresh raspberries. Refrigerate until ready to serve.

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27 Comments

  1. I’m definitely a lemon freak too & these little tarts look just perfect. I love how much you love mini desserts too!

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  2. these are absolutely gorgeous! I love lemon too, it’s just perfect in everything!

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  3. From one lemon freak to another… these look dangerous… like eat-six-in-a-row kind of dangerous (I like!) :)

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  4. Lemon Freak? yeah me too… I am all over lemon desserts lately. So refreshing this time of year. I love this lemon creamy filling! I have pie crusts in the freezer and I think I know what I’ll be using them for. Thanks for the recipe Lauren!

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  5. Adorable. I love lemon paired with raspberry!

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  6. I just made your lemon cream pie a couple weeks ago, it is my favorite…so I can’t wait to make these cute tarts!

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  7. I love that you say these are perfect portions because I think I would have no self control with these lovelies!

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  8. I am also absolutely in love with lemons, much how everyone here has said they are lemon freaks. However, I have one HUGE question for you, from one lemon freak to the other: do you use meyer lemons or eureka lemons for your recipes? (and for anyone reading who does not know this: I urge you to try meyer lemons; they are not usually found in a grocery store unless it is locally owned, they are a orange-yellow color compared to the bright yellow lemons, and they are WAY sweeter.)

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    • Lauren — July 27th, 2012 @ 8:55 am

      I will specify whether or not I’m using meyer lemons or not in my recipes. These are just the everyday cheap-o lemons anyone can get….except now I’m dying to try these with meyer lemons!! That would be amazing….

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  9. To. Die. For. DELICIOUS!!! Just gorgeous Lauren! Happy Friday :-)

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  10. Lemon freaks unite. I love that you hid all the raspberries in the whipped cream, you totally had me fooled!

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  11. Today is my mom’s birthday too!! Great moms were born on this day :)

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  12. Lemon tarts of all kinds are a special favourite. Add the cream and raspberries and you have perfection.

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  13. oh hello fellow lemon freak! i love everything lemon! pucker up! haha 😉 these look so darling and delicious!!!

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  14. Yum!

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  15. OH MY!!!

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  16. I love these, have made them quite a few times now. I’m hoping to bring them to a party tonight, but wanted to try them in a mini muffin tin since there will be a lot of little kids there–how would that change the baking time?

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    • Lauren — October 14th, 2012 @ 12:38 pm

      I have no idea. Try 8-10 minutes to start and work your way up.

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  17. I made this last week for a dinner party I was hosting! It was such a quick dessert to whip up, and so tasty! My husband and I even ate the leftovers for breakfast the next day (guilty secret). I look forward to making them again for future work potlucks!

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  18. I wasn’t feeling in the mood to putter around with mini tarts. I doubled the filing and put it in a home made 9 inch pie crust. Still served it with the whipped cream and fresh raspberries. My parents were seriously impressed. Thank you for the delicious recipe.

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