Lemon Tarts with Raspberry Cream

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These were awesome!! They get a 9.5. I kind of just combined recipes and made these up, but I’ve put the ingredients and separate recipes below.

DSC_9688

I used half a tart crust recipe. Also, the first time I made this recipe it did not work out well. However, this is the 3rd time I made them, and I have it down. I wasn’t rolling the dough thick enough earlier, so they baked too fast. I got 7 tarts out of half a recipe.

Tart Crust

270 grams butter This is about 2 1/2 cubes butter

140 grams sugar This is about 2/3 cup sugar

1 egg

400 grams flour This is about a generous 3 cups flour

Mix butter and sugar together, like a cookie, then add egg, mix in flour. This is crackly dough, like rolling out sugar cookie dough. Make dough, chill for an hour, smash it with rolling pin (it won't roll when it's cold, just smash it). She has a circle cutters that is slightly larger than the miniature tart pan. Anyway, you roll it like pie crust, 1/4 inch thick, cut out slightly larger circle (she uses 4.5 inch circle cutter), and then smoosh it in to the pan once your circle is cut out. Roll a rolling pin over top to cut edge. Make sure it is all patted down (you will push the dough into the crinkly part of the tart pan and then blind bake it at 350. To blind bake it, cut a circle of foil that is about the size of the bottom of the tart, but slightly larger. Dump rice in, then fold the edges inward so it's like a little pouch that will weigh down the dough. Bake it for about 15 minutes, right until you see the edges of the tart browning at all. The minute they start to brown AT ALL, remove the tinfoil. The tinfoil should not cover the crinkly edges, just FYI. Take out your tinfoil and bake for another 10 minutes or so. The total bake time is about 25-30 minutes, and 60-75% of the time should have your tinfoil pouch in. Take it out, cool for 5 minutes, and then take out of pans.

Lemon Curd Filling—I used the same lemon curd recipe I posted when I made the ”Lemon Berry Trifle.” Just search that term in the blog, and it will come up. The only change is that I reduced the sugar so that it was closer to 2/3 cup. I chilled it overnight.

Raspberry Cream:

I used 1 cup of cream, whipped it, added 3 T. sugar and 1 t. vanilla. Then I took about 1/2 cup of frozen raspberries that I had, thawed them, drained them thoroughly, and whipped them in.

Combine—put the lemon curd into the tart crust, probably until it’s about 1/2-2/3 full, and then pipe the cream on time. Chill for about 30 minutes.

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