From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/12
Raspberry Lemon Tarts
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Instructions
1
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Preheat the oven to 350℉. Arrange the frozen tart shells on a baking sheet. Bake the empty tart shells for 15 minutes.
2
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In a mixing bowl, whisk together the sugar and flour until combined. Add the sweetened condensed milk, eggs, sour cream, and vanilla and mix until fully incorporated. Lastly, add the lemon juice and whisk until smooth.
3
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Distribute the filling evenly between all 20 pre-baked tart shells. Return the pan to the oven and bake for 15-20 minutes or until the lemon filling is set and no longer jiggly when you wiggle the pan. Remove from the oven and let cool to room temperature before transferring to the refrigerator to chill for at least 1 hour before serving.
4
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Once the tarts have chilled or right before serving, top each tart with a few fresh raspberries. Add a dusting of powdered sugar right before serving for a pretty garnish, if desired. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Crust Perfection 🥧Blind bake the frozen tart shells for 5-7 minutes before filling to prevent a soggy bottom and ensure a crisp, golden crust.
- Lemon Zest Magic 🍋Add fresh lemon zest to the filling for an intense, bright citrus flavor that elevates the entire tart beyond just lemon juice.
- Raspberry Arrangement 🍇Gently pat fresh raspberries dry before topping to prevent excess moisture from making the tart filling runny.
- Smooth Filling Technique 🥄Use a fine-mesh strainer when mixing the filling to ensure a silky-smooth texture without any lumps.
- Chilling Secret ❄️Refrigerate the tarts for at least 2 hours before serving to allow the filling to set completely and develop a more intense flavor.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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