Best 4 Raspberry Lemon Cheese Tarts Recipes

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Indulge in a delightful culinary journey with our exquisite Raspberry Lemon Cheese Tarts that will tantalize your taste buds and leave you craving for more. These individual tarts feature a crisp and buttery crust filled with a luscious and velvety lemon cheesecake filling, topped with a vibrant and tangy raspberry coulis. The perfect balance of sweet and tart, creamy and crunchy, makes this dessert an irresistible treat. Whether you're a seasoned baker or a novice in the kitchen, our detailed and easy-to-follow recipes will guide you through every step of creating these delectable treats. So, gather your ingredients, preheat your oven, and let's embark on this delightful baking adventure together!

Here are our top 4 tried and tested recipes!

MINI LEMON CHEESECAKE TARTS



Mini Lemon Cheesecake Tarts image

Dainty and light, these tartlets feature two of my favorites -lemon and cheesecake -in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. -Gwyn Brandt, Hibbing, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

8 ounces cream cheese, softened, divided
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon zest
1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 tablespoons lemon juice, divided
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
4 teaspoons cornstarch
1/3 cup water
2 drops yellow food coloring
Fresh raspberries

Steps:

  • In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

RUSTIC RASPBERRY LEMON CHEESECAKE TART RECIPE - (4.1/5)



Rustic Raspberry Lemon Cheesecake Tart Recipe - (4.1/5) image

Provided by CandyH

Number Of Ingredients 8

1 sheet puff pastry, thawed but still cold
4 oz. cream cheese, softened
1/3 cup sugar, plus more for sprinkling
2 Tbsp. heavy cream
1/3 cup lemon curd, homemade or store-bought
1 pint raspberries
1/4 cup seedless raspberry jam, warmed
Powdered sugar

Steps:

  • For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool. For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd. To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar. Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating. Other berries would be lovely as well. I bet blueberries, strawberries, blackberries or a combination would also be great! A Susi's Kochen und Backen Original Recipe

LEMON RASPBERRY TARTS



Lemon Raspberry Tarts image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h5m

Yield 12 tarts

Number Of Ingredients 10

1 cup sugar
3 large eggs
3 medium lemons, zested and juiced
3 tablespoons butter
1 pint raspberries
2 tablespoons sugar
12 frozen phyllo tart shells
1/2 cup heavy cream
Splash vanilla extract
12 small fresh mint leaves

Steps:

  • For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.
  • For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.
  • For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.
  • To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.

VANILLA BEAN AND RASPBERRY TART



Vanilla Bean and Raspberry Tart image

This special occasion tart uses quality ingredients like mascarpone cheese, limoncello liqueur and a real vanilla bean. A cool and creamy dessert, it requires only 30 minutes of prep time.

Provided by Bree Hester

Categories     Dessert

Time 1h50m

Yield 8

Number Of Ingredients 16

2 1/2 cups Gold Medal™ all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
Grated peel of 1 medium lemon
1 vanilla bean, split and seeds scraped
1 cup cold butter, cut into small pieces
3 egg yolks
1/4 cup limoncello
1 cup mascarpone cheese, softened
1/2 cup whipping cream
3 tablespoons limoncello
3 tablespoons sugar
Grated peel of 1 medium lemon
1 vanilla bean, split and seeds scraped
2 pints raspberries
1/4 cup raspberry jelly

Steps:

  • In large bowl, mix flour, 1/2 cup sugar, the salt, lemon peel and vanilla bean seeds. Beat in butter with electric mixer on medium speed until mixture looks like small peas. In small bowl, beat egg yolks and 1/4 cup limoncello with whisk. Slowly beat egg mixture into butter mixture. Turn off mixer as soon as dough comes together. Roll into a ball, and wrap in plastic wrap. Refrigerate 1 hour.
  • Heat oven to 425°F. On lightly floured work surface, roll dough into circle big enough to fit in 9-inch tart pan. Place in ungreased pan. Bake about 20 minutes or until crust is golden brown. Cool completely.
  • To make filling, in large bowl, beat mascarpone, cream, limoncello, sugar, lemon peel, and vanilla bean seeds in electric mixer on medium speed until soft peaks form.
  • Spread filling in cooled crust. Arrange raspberries on top. Melt jelly in small microwavable bowl uncovered in 20-second intervals, until it melts completely. Brush jelly over raspberries with pastry brush.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use fresh lemons: Fresh lemons will give your tarts a brighter, more flavorful taste. If you don't have fresh lemons, you can use bottled lemon juice, but be sure to use half the amount since it is more concentrated.
  • Don't overmix the batter: Overmixing the batter will make the tarts tough. Mix just until the ingredients are combined.
  • Blind-bake the tart shells: Blind-baking the tart shells will help them to hold their shape and prevent them from becoming soggy.
  • Use a variety of berries: You can use any type of berries you like in these tarts. Raspberries, blueberries, and strawberries are all good choices.
  • Chill the tarts before serving: Chilling the tarts before serving will help them to set and will make them easier to slice.

Conclusion:

Raspberry lemon cheese tarts are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make sure your tarts turn out perfectly every time.

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