If you hang around here long enough, you’ll discover I’m a big lemon curd fan. Yep. That simultaneously sweet and mouth-puckeringly tart, creamy deliciousness. And today I’m sharing an easy spring recipe for Raspberry Lemon Tartlets that layers seedless raspberry jam and luscious lemon curd with fresh raspberries. Yeah and uh huh.
These Raspberry Lemon Tartlets are such an easy and elegant dessert. I really love making meals and desserts in stages, do you? Takes away the last minute stress. I often make a big batch of the tartlet shells and keep them on hand in the freezer. They’re so easy to fill on the fly and bring along to a party or shower.
So pretty and they taste fantastic. The pleasant surprise of these little tartlets is the hidden layer of seedless raspberry jam beneath the lemon curd. Oo la la. Now there’s a flavor pop! There never was a better fruity combination than lemon curd and raspberries. IMHO. (Or not so HO.)
The dough comes together easily. Cream the butter with a hand mixer, then stir in the remaining ingredients by hand until just incorporated.
I’ve made tarts for years, and shaped the dough into the mini-tart pans with my fingers. In honor of this delicious new recipe, I bought a tart tamp, shown above. Why oh why didn’t I do this earlier? It’s the best $7 I’ve spent in a long time and saved me a boatload of time! (I used mini-tart pans for this recipe, but you could also use a mini-muffin tin.)
It’s so easy. The tart shells are almost ready go into the oven now, I just have to prick them with a fork…
Tartlets are a quick dessert to make because the bake time for the tart shells is so short. These baked for just twenty minutes.
Once the tartlet shells are cool, add a layer of seedless raspberry jam.
Spoon on a dollop of lemon curd next. (Homemade or store bought – here’s my fast and easy recipe: Easy Classic Lemon Curd) Then plop a fresh raspberry on top. Easy peasy. Dust with powdered sugar if you like.
Luscious Raspberry Lemon Tartlets: to share or not to share. That, is the question! Enjoy!
Raspberry Lemon Tartlets
- 1 cup lemon curd homemade or store bought
- 1/2 cup seedless raspberry jam
- 1 pint raspberries rinsed and dried
- 1/2 cup soft butter
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 2 egg yolks beaten together with 3 tablespoons ice cold water
- 2 cups flour
- optional: extra powdered sugar for dusting tarts
- With hand mixer, cream soft butter in a medium mixing bowl.
- Stir in powdered sugar, salt, egg yolks beaten together with cold water and flour just until incorporated.
- (Don't overmix)
- Press a little less than 1 tablespoon of dough evenly into each min-tart pan.
- (Can use a tart tamp for this.)
- Prick dough with a fork.
- Bake at 350° for 15-20 minutes until just turning golden. (Watch closely.)
- Cool tartlet shells.
- Spread 1/2 teaspoon seedless raspberry jam in the bottom of each tart shell.
- Top with 1 teaspoon or more lemon curd.
- Place a raspberry on top of each tart.
- Dust with powdered sugar if desired.
- Serve immediately or cover and refrigerate 'til serving.
You may also like: Candied Lemon Curd Cheesecake
Kristen Chidsey says
I am so happy you love lemon, because I crave chocolate but my son loves lemon. Your lemon recipes always make me think of him (and I do enjoy lemon desserts as well, just don’t crave as often. )
Nutmeg Nanny says
Raspberry and lemon is one of my favorite combos! These are so cute 🙂
Shashi @ RunninSrilankan says
Oo la la indeed, my friend! These little tarts are adorable and that raspberry jam with lemon curd on those tart shells are more than a pop of flavor! They sound simply decadent – swoonworthy even! How about I bring the coffee and head over – fingers it stays hot across the miles! 🙂
Hope you are having a wonderful Thursday, sweet friend! XO
Cheyanne @ No Spoon Necessary says
Guuuurl, I’m with you in your lemon curd love! So creamy and delicious! So you KNOW I love these cute little tartlets!! Lemon curd, seedless raspberry jam AND fresh raspberries?! GIMME ALL THE TARTLETS! Sorry I didn’t mean to yell at you, I just am super excited! Love these!! Cheers, doll – to a beautiful weekend! And Happy St. Patty’s Day! xo
Ashley @ Wishes & Dishes says
Just looking at these makes me happy and think “spring”! Love it!
Lemon and raspberry is my favourite combo. My husband likes raspberry with chocolate though. I prefer small, cute little tarts. It is one month full and save the mess!
You are giving us all kinds of awesome I deas for Easter! These look so professional! I’m sure they would wow any crowd. I too love the lemon and raspberry combo. After the tartlet crusts are made, and that doesn’t even look very hard, the rest looks vey quick and easy. It’s so nice to have this recipe in my bag of culinary tricks! Again thank you Allie!!
Cathleen @ A Taste Of Madness says
These tarts look delicious! One of my favorite combos is lemon and raspberry!
Susie Mandel says
Wowie, zowie…as if the lemon curd couldn’t get any better….
These make me ‘Think Spring’…AND summer for that matter! What an awesome surprise to find raspberry jam underneath luscious lemon curd! Beautiful!!! 🙂
Mary @ StrawmarySmith says
These are so cute and PERFECT for Easter! I want to eat all of them myself!
Liz @ I Heart Vegetables says
These sound so yummy and they’re adorable! I’m trying to gather recipe ideas for my cousin’s bridal shower and I think these would be perfect!
Cynthia | What A Girl Eats says
These are so pretty! They’d be perfect for a spring tea!
Erin @ Miss Scrambled Egg says
Allie – These are simply beautiful! What a great job. I can’t wait until the summer months when raspberries and blackberries are available for picking! Yum. I recently fell in love with lemon curd and
use it in many of my baking experiments as well. I hope that you are doing well.
Megan - The Emotional Baker says
Ooh – I love lemon curd too! It’s so delicious 🙂 I have some leftover pie crust that I haven’t determined a use for – this would be the perfect option! Now just to find some cute mini tart shells!
Taylor @ Food Faith Fitness says
Raspberry and lemon is my favorite combo ever!! And these tarts are just SO pretty. Almost too pretty to eat.
heather @ french press says
i love everything about this! lemon and berry is so delicious together
[email protected] says
How perfect! I love the combination of lemon and raspberry and just happen to have those tiny tartlet forms. Can’t wait to try this easy and elegant dessert.
Ramona W says
Wow, what a gorgeous little treat!! I love the combo of raspberry and lemon because they are both fresh and bright. I could pop a couple of those tartlets even before dessert is served. 🙂
Kathy @ Beyond the Chicken Coop says
Oh my! I love lemon curd. Adding raspberry jam to the bottom is perfect. I need to get some of those little tart pans! These look so amazing and are making my mouth water! Happy Spring!!!
Anu - My Ginger Garlic Kitchen says
Happy spring my dear! Oh my goodness, these are so cute, Allie. Love them! Perfect for Easter and all other days! 🙂 Raspberry jam addition sounds like a winning pairing!
Another stunning recipe ! Love lemon. I think these will be my Easter dessert! Great photos.
Thanks so much Ann, have a wonderful Easter!!!
Mandi Korn says
Ive never heard of a tartlet, they look yummy…..wish I had more time to bake:o) Thanks for sharing
Mmm elles sont si belles à regarder ces petites tartelettes ! Je suis fan de lemon curd comme toi et avec des framboises encore plus ! J’aurais aimée déguster quelques unes avec toi ! xoxo
Hi there. Can you recommend a size for the mini tart pans that you used for this recipe and maybe a brand? Thank you!
Hi Ashley – I made these using metal mini tart molds that I got on Amazon. You may also be able to find them at a hobby shop like Michael’s or Hobby Lobby etc. The molds were 1″ across the bottom and fluted out to nearly 2″ across the top. Good luck finding some and I hope you enjoy these. I need to make them again, we loved them!
Thank you so much! I appreciate your help
P.S. Sorry, there was no brand stamped on them or anything.