>> Saturday, June 13, 2009
On a summer day it's fun to cool down with a raspberry and lemon tart.
I love the color combination and the lemon flavor, great and refreshing.
The tartlets are so easy to make and are the perfect desert for brunch or a light dinner. (or a
Actually this recipe was the reason I made the lemon curd and finally I use it to make this summer treat.
My son thought it was so good, he already asked me to make more on his graduation party - I am so excited !!!
Raspberry-Lemon Tartlets (Adopted from Cathy’s recipes)
For the dough:1-1/4 cups unsalted butter
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt
2 cups all-purpose flour
For the filling:One 8-ounce package cream cheese, room temperature
One 6-ounce package fresh raspberries
½ cup lemon curd
Melt butter in a saucepan over medium heat. Remove from heat, stirring in granulated sugar, vanilla extract and kosher salt until completely dissolved.
Add the butter mixture into flour, blending until completely incorporated using a wooden spoon.
Press the dough into 6 (4-inch) ungreased tartlet pans with removable bottoms. Use a knife to trim around the edges of the crust hanging over the top. Freeze crusts for 15 minutes (don’t skip this step) and bake in a 325-degree oven for 25 minutes.
Let cool completely.
In a medium bowl, beat cream cheese with lemon curd until smooth. Divide the filling among the tartlets, spreading evenly. Refrigerate until well chilled; at least 2 hours and up to 24.
Before serving, remove from pans. If the bottom plate sticks to the crust, use the tip of a knife to carefully pry it off.
Place a raspberry on the cream. Add a mint sprig and sift powdered sugar over tops.