Are you ready to experience a burst of summertime flavors that will leave your taste buds dancing with delight? Look no further than these irresistible Raspberry Lemon Curd Tarts! A perfect balance of sweet and tart, these delectable treats are sure to become a new favorite in your repertoire.
Imagine a buttery, flaky crust cradling a velvety lemon curd filling that’s infused with the vibrant tang of fresh raspberries. Each bite is a delightful interplay of textures and flavors, with the luscious curd melting in your mouth while the tart raspberries provide a refreshing burst of flavor.
These Raspberry Lemon Curd Tarts are not only a feast for the senses but also a testament to the art of baking. The combination of tangy lemons and juicy raspberries creates a vibrant and eye-catching dessert that’s sure to impress your guests. Whether you’re hosting a garden party, a baby shower, or simply indulging in a mid-afternoon treat, these tarts will elevate any occasion with their stunning presentation and mouthwatering flavors.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 tsp salt
- 3-5 tbsp ice water
- 1 cup fresh lemon juice
- 1 cup sugar
- 4 large eggs
- 1/2 cup unsalted butter, cubed
- 1 cup fresh raspberries
Instructions:
- To make the tart crust, combine flour, butter, and salt in a food processor and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together. Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Roll out the dough on a lightly floured surface and fit it into individual tart pans or a large tart pan with a removable bottom. Trim the excess dough and refrigerate while you prepare the filling.
- In a saucepan, whisk together lemon juice, sugar, and eggs. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
- Remove the lemon curd from heat and stir in the cubed butter until fully incorporated and the mixture is smooth.
- Pour the lemon curd into the tart shells and gently arrange the fresh raspberries on top.
- Bake the tarts at 350°F for 20-25 minutes, or until the crust is golden brown and the filling is set.
- Allow the tarts to cool completely before serving. Garnish with additional raspberries and a dusting of powdered sugar if desired.
Indulge in these tantalizing Raspberry Lemon Curd Tarts and let the bright, refreshing flavors transport you to a sunny day in the garden. Each bite is a delightful journey, where the buttery crust, velvety lemon curd, and juicy raspberries come together in perfect harmony. Enjoy these tarts as a delightful dessert or a mid-afternoon pick-me-up – either way, they’re sure to leave you craving for more!
