Raspberry Lemon Tarts

These adorable Raspberry Lemon Tarts have the perfect balance of sweetness and tartness in the irresistible creamy lemon filling and fresh raspberries on top.

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 20 tarts

Calories: 153 kcal per serving

Ingredients

20 - unsweetened frozen tart shells*
½ cup - granulated white sugar
1 ½ tablespoons - flour
6 tablespoons - sweetened condensed milk
3 - eggs
2 tablespoons - sour cream
1 tsp - vanilla extract
6 tablespoons - lemon juice
1 ½ cups - fresh raspberries
powdered sugar

Instructions

Preheat the oven to 350℉. Arrange the frozen tart shells on a baking sheet. Bake the empty tart shells for 15 minutes.
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.
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.
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!

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