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
Scale
- 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