Lemon Raspberry Tarts

Total Time:
3 hr 5 min
15 min
2 hr 30 min
20 min

12 tarts

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