Indulge your taste buds with a delightful treat that perfectly balances the tangy brightness of raspberries and the creamy richness of lemon – the Raspberry Lemon Cream Tarts! These elegant French-inspired desserts are not only a feast for the eyes but also a symphony of flavors that will leave your guests begging for seconds. With a buttery, flaky crust and a luscious lemon cream filling, these tarts are the perfect way to impress at your next gathering or simply to enjoy a sweet moment at home. Ready to elevate your dessert game? Let’s dive into this easy-to-follow recipe that will have everyone asking, “How did you make these?”
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 6 tarts
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 1 tablespoon cold water
- 1 cup raspberries
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- In a large mixing bowl, combine all-purpose flour and powdered sugar. Add cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add egg yolk and cold water to the flour mixture. Gently knead the dough until it comes together into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the butter to firm up.
- Preheat the oven to 375°F (190°C). Grease six 4-inch tart pans with removable bottoms.
- Roll out the chilled dough on a lightly floured surface to about ⅛ inch thickness. Carefully transfer the dough to the prepared tart pans, pressing it into the corners and trimming any excess.
- Line the tart shells with parchment paper and fill with pie weights or dried beans. Blind bake for 10-12 minutes until the edges are lightly golden.
- Remove weights and parchment paper, then bake for an additional 3-4 minutes until the bottom is dry and lightly golden. Allow tart shells to cool completely.
- For the cream filling, whip heavy cream with granulated sugar until stiff peaks form. Gently fold in lemon juice and lemon zest.
- Carefully pipe or spoon the lemon cream into the cooled tart shells, leaving some space at the top.
- Arrange fresh raspberries on top of the cream, gently pressing them slightly into the filling.
- Refrigerate the tarts for at least 1 hour to allow the filling to set and flavors to meld together.
- Before serving, dust with additional powdered sugar if desired. Serve chilled and enjoy your Raspberry Lemon Cream Tarts.
Tips
- Chill Your Ingredients: For the best texture, ensure your butter is cold when making the tart crust. This helps achieve that perfectly flaky pastry.
- Don’t Skip the Refrigeration: Allowing the dough to chill for 30 minutes not only makes it easier to roll out but also helps prevent shrinkage during baking.
- Blind Baking is Key: To achieve a crisp tart shell, be sure to blind bake the crust with pie weights or dried beans. This prevents it from puffing up and ensures a beautifully even base for your filling.
- Whip It Good: When whipping the heavy cream, make sure to beat it until stiff peaks form. This will give your lemon cream a light, airy texture that complements the tartness of the raspberries.
- Fresh is Best: Use fresh raspberries for the topping to enhance the flavor and presentation. They not only taste better but also add a vibrant pop of color.
- Let Them Set: After assembling your tarts, refrigerate them for at least an hour. This allows the flavors to meld and the filling to set, ensuring a delightful bite every time.
- Dust for Elegance: Just before serving, a light dusting of powdered sugar can elevate the presentation and add a touch of sweetness to the tarts.Enjoy crafting these delicious Raspberry Lemon Cream Tarts that are sure to impress and delight!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 3g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 90mg
