Everything is more fun when it is mini, isn’t it? Well… Mini Lemon Raspberry Tartlets is just the best!
Good things come in small packages!
These little tartlets are bursting with tangy lemon flavor; courtesy of a large amount of lemon zest used. I used the zest of two giant lemons as well as the juice of one to impart a full on lemon flavor!
Lemons always give a dish, may it be sweet or savory, such a good flavor as well as adding a touch of acidity, perfect to cut the richness of butter, mayonnaise or cream. The raspberry adds an explosion of sweet, fruity flavor; a perfect contrast against the smooth lemon crème and buttery pastry base.
To start the tartlets, you need to make a quick and easy shortcrust pastry. You can, of course, buy the pastry ready made but I find homemade pastry is a gazillion time better! There are only 4 ingredients in this basic sweet shortcrust recipe and it is so cheap and rewarding to make.
If you do buy pastry, make sure you buy an all-butter pastry as the regular pastry contains vegetable oil. The vegetable oil used in most pastries is palm oil, which as you guys probably know, I detest!
My blueberry crumb cake recipe has a little spiel about palm oil and how I don’t like it, I even wrote a letter to the company Nutella UK about palm oil!!!
You gotta do what you gotta do!
Once the pastry is made, chill it very well! When making the pastry, it is imperative to use cold butter as this gives the pastry such a lovely crumbly “short” texture. Chilling the pastry also makes it much easier to work with as well.
Before filling the tartlets with the delicious crème, you need to bake them in a hot oven for just 15 minutes.
Just pop them straight into the oven directly from the fridge and once baked, they will be gloriously golden!
Leave them to cool in the tin, the underside will become stronger.
The filling is an easy lemony custard/ curd. Eggs, sugar, lemon juice and zest, cornflour and milk are the ingredients for the super tasty filling.
This filling makes a lot more than you actually need but you can eat it just like custard or, if you’re feeling decadence, you could even make a lemon crème brûlée!
If you make my Mini Lemon Raspberry Tartlets Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the pastry 150g plain flour For the lemon crème 175ml milk, I used semi-skimmed Raspberries, to decorate Keep the tarts in an air-tight container in the fridge for up to 2-3 days.
How do you make Mini Lemon Raspberry Tartlets
70g butter, cubed and chilled
1 tbsp. icing sugar
1 egg yolk
Zest of 2 lemons
60g caster sugar
1 tbsp. cornflour
Juice of 1 lemon
1/2 tsp. vanilla extract
Icing sugar, to dust
Try out our Mini Lemon Raspberry Tartlets recipe and post your results below in the comments…
For the pastry
150g plain flour
For the lemon crème
175ml milk, I used semi-skimmed
Raspberries, to decorate
Keep the tarts in an air-tight container in the fridge for up to 2-3 days.