Raspberry Lemon Tartlets - Vegetarian
The Zesty Raspberry Lemon Tartlets showcase a delightful marriage of sharp lemon and sweet raspberries, enveloped in a buttery, flaky crust. These mini tartlets are as stunning to look at as they are delicious, offering a burst of freshness with every bite.
Ingrédients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 tablespoon cold water
- 1/2 cup lemon juice, freshly squeezed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup raspberries, fresh or frozen
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse together the flour, powdered sugar, and cold butter until the mixture resembles coarse crumbs.
- Add the cold water and pulse until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
- Roll out the dough on a lightly floured surface and cut into rounds to fit mini tartlet pans. Press the dough into the pans and trim the excess.
- Bake the tartlet shells for about 15 minutes, or until golden. Let cool completely.
- For the lemon filling, whisk together the lemon juice, granulated sugar, eggs, lemon zest, cornstarch, and salt in a saucepan.
- Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes. Remove from heat.
- Stir in the heavy cream until fully combined. Let the lemon curd cool to room temperature.
- Fill each tartlet shell with the lemon curd.
- Top each tartlet with fresh or frozen raspberries.
- Chill in the refrigerator for at least 1 hour before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 210kcal | Carbohydrates: 23g | Protéines: 3g | Fat: 12g | Sucre: 14g
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