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Lemon Curd-Raspberry Tartlets

Source: Cooking at a Glance - Pies & Pastries
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour
  Makes 24 tartlets
The wonderful flavor of the lemon curd also enhances other seasonal fruits such as sweet cherry halves, strawberry, apricot, or plum slices, or kiwifruit wedges.
RECIPE INGREDIENTS
Tart Pastry
For the Lemon Curd:
1/2 cup sugar
4 teaspoons cornstarch
1 teaspoon finely shredded lemon peel
3/4 cup water
2 beaten egg yolks
1/4 cup lemon juice
2 tablespoons margarine or butter
For the Garnish:
24 raspberries
24 fresh mint sprigs (optional)
Other necessary recipes:
Tart Pastry
Lemon Curd-Raspberry Tartlets Recipe at Cooking.com
DIRECTIONS
Prepare pastry as directed and shape into twenty-four 3/4 inch balls. Press balls into ungreased 1 3/4 inch mini muffin cups, pressing an even layer onto the bottom and up the sides of each cup. Bake in a preheated 450 degrees F oven for 5-8 minutes, or till edges are light brown. Completely cool pastry shells in muffin cups on a rack. Remove pastry shells from muffin cups and set aside.


FOR THE LEMON CURD:
In a small saucepan combine sugar, cornstarch, and lemon peel. Stir in water. Cook and stir till thickened and bubbly. Gradually stir about 1/2 cup of the hot mixture into egg yolks; return all to saucepan. Cook and stir over medium heat till mixture boils. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice and margarine or butter, stirring till margarine or butter melts. Spoon about 2 teaspoons of the lemon curd into each pastry shell. Place on a platter. If desired, cover and chill tartlets for up to 24 hours. Just before serving, place a raspberry and, if desired, a sprig of mint on each tartlet.


FOR THE GARNISH:
If desired, cover and chill tartlets for up to 24 hours. Just before serving, place a raspberry and, if desired, a sprig of mint on each tartlet.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sweet Squeeze: Lemon Desserts
 Raspberry Desserts
 Parade of Easter Desserts
Nutrition Facts per Serving
Yield:   Makes 24 tartlets
Calories: 103
Fat. Total: 6g
Protein: 1g
Carbohydrates, Total: 12g
Sodium: 2mg
% Cal. from Fat: 52%
Cholesterol: 48mg
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Frances, AZ Reviewed: 08/28/2011
Super Delish
I had a bunch of rasberries and didn't know what to do with them so I used this receipe. They came out super good and looked like they came from a French Pastry Shop. I had my own pastry receipe I used as I did not see one listed. I also put some lemon rind in the custard to wake the lemon up. My husband went to town on these and didn't even save me one. Time to bake again.
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