These Lemon Raspberry Tartlets are the perfect balance of tangy and sweet, with a delicate buttery crust.
Earlier this week I glanced at my calendar and the realization fully set in that it’s March. This weekend is daylight savings time. It happens to be one of my favorite days of the year. Yes – You loose a hour of sleep. But, for me, I gain an hour of energy. Is it just me? That extra hour of sunshine just adds a bit of excitement to my life. Like – I’m not going to go home, make some dinner, and possibly eat it under the covers at 6:30 pm. Nope – The sunshine opens up a whole new world of possibilities. Like, I can actually do stuff after work – Happy hour, errands, walk the dog. Hibernation has ended.
March also means that it’s Easter time! For me, as an adult, Easter means brunch and endless mimosas. As a kid, it used to mean a fun new dress and an Easter egg hunt. In reality – I’d like a fun new Easter dress, but it’s still too cold to actually wear one. I’d also like to hunt for Easter eggs, if they had prizes inside like a bottle of rosé or a voucher for the spa… I’d totally go for that.
I am going to up my game this year though. I’m highly contemplating actually coloring some Easter eggs after being inspired by these. Ditching the basic mimosas for these Apricot Ginger Bellinis. And, baking up these Lemon Raspberry Tartlets. Are these not totally adorable and perfectly suited for Easter?
I’d almost forgotten that I had these mini tart pans in my cupboard from making these Salted Caramel Apple Tartlets. How could I forget? Those tartlets come to my mind very often – I mean, the spiked salted caramel sauce is amazing, and the buttery crust, with just a hint of almond flavoring… In all reality though – They’re a pain to assemble. It takes time to make those apple slices look like a rosebud, and while it’s totally worth it for a special occasion, I’m not making those every day. And, that’s probably why these tart pans have been forgotten.
Forgotten no more! I’m using that same recipe for the buttery crust, with a hint of almond. Because, why mess with perfection? I used my favorite Bob’s Red Mill Organic Unbleached White Flour, which is produced locally, and freshly milled from Organic hard red wheat. It’s not enriched with any additives and is the same high protein flour used by professional bakers. It produces an exceptionally light crust.
The filling is super simple and no-bake. Just combine some cream cheese, powdered sugar, lemon zest, and lemon curd, and then fold in some whipped cream. Dollop some into each tart shell, top with a few raspberries, and you’re set.
What will you be doing to celebrate Easter this year? Do you have any favorite traditions?
Lemon Raspberry Tartlets
- ½ cup unsalted butter
- 1¾ cups Bob’s Mill Organic Unbleached White Flour
- ¼ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- pinch of salt
- 1/2 cup heavy cream
- 4 ounces cream cheese I used low-fat
- 2/3 cup powdered sugar
- 3 tablespoons lemon curd
- Zest of one lemon
- pint Half- of raspberries for garnish
In a large mixing bowl, cream together the butter, sugar and salt. Add the egg, vanilla and almond extract and mix well. Slowly add in the flour and mix until just combined.
Roll the dough into a ball and place on a sheet of plastic wrap. Flatten the ball into a disc, wrap with the plastic wrap, and place in the fridge for 30 minutes to firm.
When ready to use, unwrap your dough and place it on a floured surface. Roll the dough to a thickness of ⅛ inch. Using your tart tins as a guide, cut circles that are about 1 inch wider than the tins. I used a small mixing bowl to make the cut. Press the dough into your tart tin. Pass your rolling pin over the top of the tin to trim the extra dough. Alternatively, you can skip the rolling pin and simply press the dough into your tins (skip the fridge if using this method).
Preheat your oven to 400 degrees. Place the tart shells in the freezer for 15 minutes while your oven preheats. Using a fork, poke holes in bottom of the tart shells. Place on a baking sheet and bake for 7-10 minutes. Reduce the heat to 350 degrees and bake for an additional 5-7 minutes, until lightly golden. Remove from the oven and let cool.
For the filling: Whisk the heavy cream until stiff peaks form. Set aside.
Mix together the cream cheese, powdered sugar, lemon curd, and lemon zest. Once well combined, gently fold in the whipped cream.
Spoon the lemon mixture into each cooled tartlet, and garnish with raspberries. Serve immediately, or refrigerate until ready to serve.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.