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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Alexandru Cojocaru
[email protected]I'm not usually a big fan of lemon desserts, but these tarts changed my mind! The lemon flavor is perfectly balanced by the sweetness of the raspberries. And the crust is to die for.
Asghar Khan
[email protected]These tarts are absolutely delicious! The lemon and raspberry flavors are a perfect combination. The crust is also perfect - flaky and buttery. I highly recommend this recipe!
Lufuno Mafilika
[email protected]I made these tarts for my friends and they loved them! The crust was flaky and the filling was creamy and tart. The raspberries added a nice pop of color and flavor. I will definitely be making these again.
Prince
[email protected]These tarts are so delicious and refreshing. The lemon and raspberry flavors are a perfect combination. The crust is also perfect - flaky and buttery. I highly recommend this recipe!
Jodi Camp
[email protected]I made these tarts for a bake sale and they were a huge success! Everyone loved them. The crust was flaky and the filling was creamy and tart. The raspberries added a nice pop of color and flavor. I will definitely be making these again.
SR Media 360
[email protected]These tarts are a bit time-consuming to make, but they are definitely worth the effort. The crust is flaky and the filling is creamy and tart. The raspberries add a nice pop of color and flavor. I will definitely be making these again.
Kashif Sahu
[email protected]I followed the recipe exactly and the tarts turned out perfectly. The crust was golden brown and the filling was smooth and creamy. The lemon and raspberry flavors were perfectly balanced. I highly recommend this recipe!
Jubayer Vai
[email protected]I made these tarts for my family and they loved them! The crust was flaky and the filling was creamy and tart. The raspberries added a nice pop of color and flavor. I will definitely be making these again.
Just Tina
[email protected]These tarts are so easy to make and they look so impressive. I'm definitely going to make them again for my next dinner party.
Bob Adams
[email protected]I'm not usually a big fan of lemon desserts, but these tarts changed my mind! The lemon flavor is perfectly balanced by the sweetness of the raspberries. And the crust is to die for.
Ghazi banjak
[email protected]These tarts are absolutely delicious! I love the way the lemon and raspberry flavors complement each other. The crust is also perfect - flaky and buttery.
alaa Derbas
[email protected]I made these tarts for a party and they were a huge hit! The lemon and raspberry flavors are a perfect combination and the crust is so flaky and buttery.