There’s nothing quite like ringing in the New Year with something sweet, and these raspberry lemon tartlets have become my go-to celebration dessert. I still remember the first time I made them; it was New Year’s Eve, and I wanted something festive but not overly complicated. The moment that tangy lemon filling met the sweet pop of fresh raspberries in that buttery crust, I knew I’d found a keeper. Now, these little beauties grace our holiday table every year, their bright flavors cutting through all the rich foods of the season.
What makes these New Year raspberry lemon tartlets so special is how they balance flavors and textures perfectly. The crisp pastry shell gives way to a smooth, zesty lemon custard, while the raspberries add little bursts of sweetness. They’re just fancy enough to feel celebratory but simple enough that you won’t spend your whole evening in the kitchen. Plus, their petite size means guests can enjoy a sweet treat without feeling too stuffed after dinner. Trust me, once you try these, they’ll become part of your holiday traditions too!
Why You’ll Love These New Year Raspberry Lemon Tartlets
Let me tell you why these tartlets have become my absolute favorite New Year’s treat. First off, they’re ridiculously easy to make, no fancy pastry skills required! Just a simple press-in crust that comes together in minutes. But the real magic happens when that bright lemon filling meets those juicy raspberries. The balance is perfection: not too sweet, not too tart, just a happy dance of flavors on your tongue.
- Celebration-ready: Their petite size and elegant look make them perfect for parties
- Crowd-pleaser: The sweet-tart combo appeals to all taste buds
- Make-ahead friendly: They actually taste better after chilling for a few hours
- Versatile: Equally at home at a fancy dinner or casual gathering
What I love most is how they feel special without being fussy. That crisp crust shattering to reveal the creamy lemon filling gets me every time. And those ruby red raspberries? They’re like little edible fireworks, perfect for ringing in the new year! Trust me, these are a winner.
Ingredients for New Year Raspberry Lemon Tartlets
Gathering the right ingredients is half the battle with these tartlets, but don’t worry, everything’s simple to find. Here’s what you’ll need to create these little bursts of joy:
- 1 1/2 cups all-purpose flour: The foundation of our buttery crust
- 1/2 cup unsalted butter, chilled and cubed: Cold is key for flakiness!
- 1/4 cup powdered sugar: Sweetens the crust without graininess
- 1 egg yolk: The glue that holds our crust together
- 1/2 cup fresh raspberries: Look for plump, brightly colored ones
- 1/4 cup lemon juice, freshly squeezed: About 2 medium lemons
- 1 tsp lemon zest: That golden yellow part only, no white pith!
- 1/2 cup granulated sugar: Balances the lemon’s tang
- 2 eggs: Room temperature blends smoother
- 1/4 cup heavy cream: Makes the filling luxuriously smooth
Ingredient Notes & Substitutions
Life happens, and sometimes you need to improvise! Frozen raspberries work in a pinch, just thaw and pat them dry first. For gluten-free, use a 1:1 flour blend (my favorite is the one with xanthan gum already added). If you’re out of lemons, bottled juice works, but zest is non-negotiable for that bright flavor. And here’s my grandma’s trick: if you only have salted butter, just omit any added salt in the recipe. The cream can be swapped for whole milk in a pinch, but the filling won’t be quite as rich. Whatever you do, don’t skip chilling that butter; it makes all the difference in your crust! For more baking tips, check out resources like Family Tastes.
Equipment You’ll Need for New Year Raspberry Lemon Tartlets
Don’t worry, you won’t need any fancy gadgets for these tartlets! Here’s what I always grab from my kitchen:
- Tartlet molds or muffin tin: The perfect little homes for our treats
- Mixing bowls: One for crust, one for filling, keep ‘em separate
- Whisk: Your best friend for that smooth lemon custard
- Box grater: For zesting those lemons like a pro
- Rolling pin: Though honestly, I usually just press the dough in by hand
See? Nothing too wild, just simple tools to create something magical. Now let’s get baking!
How to Make New Year Raspberry Lemon Tartlets
Alright, let’s dive into the fun part, making these little bursts of joy! I promise it’s easier than you think, and the results will have everyone thinking you’re a pastry chef. Just follow these steps, and you’ll have perfect tartlets ready to ring in the new year.
Step 1: Prepare the Tartlet Crust
First things first, preheat your oven to 350°F (175°C). Now, grab that chilled butter (I pop mine in the freezer for 10 minutes if I forgot to chill it) and start rubbing it into the flour and powdered sugar mix. You want it to look like coarse breadcrumbs; those little butter bits are what’ll give us that perfect flaky texture. Add the egg yolk and gently mix until it just comes together. Don’t overwork it! Press the dough into your tartlet molds (no rolling needed, how easy is that?), prick the bottoms with a fork, and pop them in the fridge for 15 minutes. This chilling step is crucial; it prevents shrinkage and ensures crispness.
Step 2: Make the Lemon-Raspberry Filling
While the crust chills, let’s make that luscious filling. Whisk together the eggs and sugar until they’re pale and smooth, about 2 minutes of good arm workout! Then slowly stream in the lemon juice, zest, and cream, whisking constantly. The mixture should look like sunshine in a bowl. Now here’s the fun part: Place 3-4 raspberries in each chilled crust (they’ll float up slightly, but that’s okay), then carefully pour the lemon mixture over them. The raspberries will peek through the filling like little gems.
Step 3: Bake and Cool
Slide your tartlets into the oven and bake for about 20 minutes. You’ll know they’re done when the edges are golden, and the centers just barely jiggle when shaken. Let them cool completely in the pans. I know it’s hard to wait, but this sets the filling perfectly. After about 30 minutes, you can gently remove them. And here’s a pro tip: they taste even better after an hour in the fridge! The flavors meld, and that crust gets extra crisp. Just try not to eat them all before your guests arrive! Unlike some other holiday desserts, these are worth the wait.
Tips for Perfect New Year Raspberry Lemon Tartlets
After making these tartlets more times than I can count, I’ve picked up some tricks that guarantee perfection every time. Here are my can’t-live-without tips:
- Keep everything cold: From butter to bowls, chill anything that touches your dough for the flakiest crust
- Zest first, juice later: Always zest your lemons before juicing; it’s impossible the other way around!
- Watch the bake: Pull tartlets when centers wobble slightly, they’ll set as they cool
- Prevent spills: Fill tartlets on the oven rack to avoid messy transfers
- Fresh is best: Use raspberries at room temperature so they don’t chill your filling
Trust me, these little nuggets of wisdom will take your tartlets from good to “when’s the next batch coming out of the oven?” good! If you are looking for other festive recipes, check out our festive berry parfaits.
Serving Suggestions for New Year Raspberry Lemon Tartlets
Oh, how I love presenting these tartlets! For a truly festive touch, dust them with powdered sugar right before serving; it looks like freshly fallen snow. They’re absolute perfection with a glass of chilled sparkling wine or prosecco. The bubbles cut through the richness beautifully. For non-drinkers, try them with a cup of Earl Grey tea; the bergamot complements the lemon magically. Sometimes I’ll arrange them on a tiered stand with fresh mint leaves scattered around for that extra holiday wow factor. Just watch how quickly they disappear!
Storing and Reheating New Year Raspberry Lemon Tartlets
These tartlets keep beautifully in an airtight container in the fridge for up to 2 days, if they last that long! The crust stays crispest when stored uncovered, but if you must stack them, place parchment between layers. Want to revive that just-baked magic? A quick 5-minute warm-up in a 300°F oven brings back the crispness. Just don’t microwave them, nobody wants a soggy tartlet! Pro tip: The filling firms up even more overnight, making them perfect for make-ahead New Year’s parties. If you are interested in other make-ahead desserts, consider our no-bake Oreo cheesecake cups.
New Year Raspberry Lemon Tartlets Nutritional Information
Here’s the scoop on what’s in these delightful tartlets. Keep in mind, nutrition varies based on brands. These are estimates per tartlet:
- Calories: 220
- Sugar: 15g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
Remember, these are little indulgences, perfect for celebrating! The raspberries add natural sweetness and a boost of vitamin C to balance things out.
Print
3 Secrets to Perfect New Year Raspberry Lemon Tartlets
- Total Time: 65 minutes
- Yield: 6 tartlets 1x
- Diet: Vegetarian
Description
Celebrate the New Year with these delightful raspberry lemon tartlets. They combine the tangy freshness of lemon with the sweet burst of raspberries in a crisp pastry shell.
Ingredients
- 1 1/2 cups all-purpose flour: for the pastry base
- 1/2 cup unsalted butter: chilled and cubed
- 1/4 cup powdered sugar: to sweeten the crust
- 1 egg yolk: to bind the dough
- 1/2 cup fresh raspberries: for the filling
- 1/4 cup lemon juice: freshly squeezed
- 1 tsp lemon zest: for extra flavor
- 1/2 cup granulated sugar: to sweeten the filling
- 2 eggs: for the custard
- 1/4 cup heavy cream: for a smooth texture
Instructions
- Preheat your oven to 350°F (175°C).
- Combine flour, powdered sugar, and butter in a bowl. Rub together until the mixture resembles breadcrumbs.
- Add the egg yolk and mix until the dough comes together. Press into tartlet molds and bake for 15 minutes.
- Whisk lemon juice, zest, sugar, eggs, and cream in a bowl until smooth.
- Place raspberries in the baked tartlet shells, then pour the lemon mixture over them.
- Bake for another 20 minutes or until the filling is set. Cool before serving.
Notes
- Chill the dough for 30 minutes before baking for a flakier crust.
- Use fresh raspberries for the best flavor and texture.
- Dust with powdered sugar before serving for a festive touch.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 220
- Sugar: 15g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
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