Elegant, delicious, and easy!
Serves 24.
A luscious combination of creamy lemon and fresh raspberry. And beautiful besides!
Creamy Lemon Raspberry Tartlets
Ingredients
Tartlet Shells
⅓ cup sugar
½ cup butter
1¼ cup flour
3 tablespoons milk
Filling
6 oz. cream cheese, softened
¼ cup powdered sugar
2 tablespoons heavy cream
⅓ cup prepared lemon curd
Topping
Fresh raspberries (24)
Instructions
Preheat oven to 375° F.
For tartlet shells: In mixing bowl, beat sugar and butter until light and fluffy. Add flour and milk, scraping bowl often and beat until well mixed. Spray two 12-count mini-muffin tins with non-stick cooking spray. Divide dough into 24 balls. Press one ball into bottom and up sides of each mini-muffin tin cavity. Bake for 12-13 minutes. Carefully remove tartlet shells from pan when firm. Cool completely.
For filling: Mix cream cheese and powdered sugar. Beat in cream. Fold in lemon curd.
Pipe or spoon filling into cooled tartlet shells. Top each filled shell with one raspberry.
Note: Shells can be made ahead of time and frozen. They can be filled shortly before serving and refrigerated.