LEMON RASPBERRY TARTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h5m
Yield 12 tarts
Number Of Ingredients 10
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.
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Jhon desalegn
d_j68@hotmail.frThese tarts are my new favorite dessert.
abdullaalamin shihab
shihab_a34@gmail.comI'm so glad I found this recipe.
Mudassir Sagheer
m63@hotmail.comThese tarts are perfect for a special occasion.
shahanas ismail
shahanas19@gmail.comI made these tarts for a bake sale and they sold out in minutes.
Audrey sibisi
s.audrey61@aol.comThese tarts are a bit time-consuming to make, but they're worth it.
Idrisa Bendu
idrisa-bendu25@gmail.comI'm going to try making these tarts with other berries, like blueberries or blackberries.
Efosa Silver
e.silver@aol.comThese tarts are a great way to use up leftover raspberries.
Sheeba Sami
sami.s6@yahoo.comI would definitely make these tarts again.
Shahzaib Kashif
k.shahzaib@yahoo.comThese tarts were perfect for a summer party. They were light and refreshing.
mian ibrahim777
m_i7@gmail.comI had some trouble getting the tarts out of the pan, but they were worth the effort.
subro raaz100
raaz100s@aol.comThe crust was a little dry, but the filling was delicious.
Rain
rain@yahoo.comThese tarts were a bit too sweet for my taste, but my kids loved them.
Dil shah Dil
d_d86@hotmail.frI'm not a huge fan of lemon desserts, but these tarts were amazing. The raspberry jam really balanced out the tartness of the lemon.
The Devil's Playground
p@hotmail.comThese tarts were so good! The lemon filling was tangy and sweet, and the raspberry jam added a nice tartness. The crust was also perfect.
Md Rokib
m33@hotmail.frThe lemon raspberry tarts were easy to make and turned out beautifully. The only thing I would change is to use a little less sugar in the filling.
Muhammad Parviaz
parviazm@gmail.comI made these tarts for a party and they were a huge success. Everyone loved them!
Subhani Shah
subhanis@yahoo.comThese lemon raspberry tarts were a hit! The combination of flavors was perfect, and the crust was flaky and delicious. I highly recommend this recipe.