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Creamy Lemon Raspberry Tartlets

Elegant, delicious, and easy!

Serves 24.

A luscious combination of creamy lemon and fresh raspberry. And beautiful besides!

Creamy Lemon Raspberry Tartlets


Tartlet Shells

  • cup sugar

  • ½ cup butter

  • 1¼ cup flour

  • 3 tablespoons milk


  • 6 oz. cream cheese, softened

  • ¼ cup powdered sugar

  • 2 tablespoons heavy cream

  • cup prepared lemon curd


  • Fresh raspberries (24)


  1. Preheat oven to 375° F.

  2. 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.

  3. For filling: Mix cream cheese and powdered sugar. Beat in cream. Fold in lemon curd.

  4. 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.

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