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Raspberry lemon tart on a plate with a bite missing, with more tarts in the background.
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Raspberry Lemon Tartlets

These easy Raspberry Lemon Tartlets are made with homemade mini sweet tarts filled with raspberry jam and lemon curd.
Course Dessert, Sweet treats
Cuisine French, International
Keyword Easy and quick, Lemon curd, Raspberries, Sweet tart
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 25 to 30 bite size mini tarts or 12-15 small tartlets

Ingredients

For the Mini Tartlet Shells:

  • 1/2 cup butter, room temperature 115 grams
  • 1/2 cup powdered sugar 60 grams
  • 1/4 teaspoon salt
  • 2 egg yolks, whisked
  • 2 cups all purpose flour 240 grams
  • 2-4 tbs of ice cold water

For the filling:

  • 1/2-3/4 cup raspberry jam 160-220 grams
  • 1-1.5 cups lemon curd 260-340 grams

For topping:

  • 1 pint raspberries, washed and dried 340 grams, at least 30 raspberries
  • Extra powdered sugar for dusting - optional
  • Lemon zest - optional

Instructions

Make the mini tartlet shells:

  • Preheat the oven to 350°F (175°C).
  • In a medium mixing bowl, cream the softened butter using an electric hand mixer.
    Creaming butter in a white bowl with a mixer
  • Add powdered sugar and salt; mix until combined.
  • Stir in the whisked egg yolks.
  • Add flour and mix just until incorporated. Add the ice water, start with 2 tablespoons and add more if needed. Mix and until you have a smooth dough. Do not overmix.
  • You can also made this sweet tartlet dough in a food processor. Combine all the ingredients in the same order and pulse in between each addition.
    Sweet tart dough preparation in the food processor
  • Use your fingers to press the tart dough into the mini tart or small tartlet molds.
  • Prick the each mini tart with a fork.
  • Bake at 350°F (175°C) for 12-15 minutes for the mini bite size tarts or 18-20 minutes for the smaller mini tarts, or until golden on top.
  • Remove from the oven and allow tart shells to cool completely.

To assemble the raspberry lemon tartlets:

  • Spread about 1/2 to 1 teaspoon of raspberry jam into each mini tart shell.
  • Top with 1-2 teaspoons (or more) of lemon curd.
  • Place one raspberry (or more if you have enough) on top of each tartlet.
  • Dust with the extra powdered sugar. You can also add lemon zest as an additional topping.
    Four lemon raspberry tartlets on a white plate with a hand sprinkling powdered sugar through a strainer on top of them
  • These tartlets can be served immediately or refrigerated until ready to serve.