Creating a delicious flavour profile with my Raspberry Lemon Tarts.
I’ll take another serving, please!
When it comes to pies and tarts, I love whipping up different combinations to keep things interesting. It’s always more exciting when my favourite flavours come together, transforming into a delicious blend for my taste busts.
Recently, I noticed we had quite a few lemons on-hand. I thought about what I could do with them before they went bad.
And then it hit me: “Tarts! Lemon Tarts!”
Raspberries and Lemon
As I was developing the recipe to these tarts, I took into consideration the various possibilities in flavour combos.
I decided to go with raspberries to create a refreshing treat. My thought process was, “If I were to drink lemonade at this very moment, what frozen fruit would I want to put into my glass?” Raspberries came to mind and so these Raspberry Lemon Tarts came to life.
Freezing Raspberries vs. Frozen Raspberries
Did I confuse you there?
Yes, I used frozen raspberries for this raspberry. I love their aesthetic as they defrost and obtain that “frosty” look (perfect for photos!). Plus, they hold their shape better – which is ideal when you’re serving guests.
But keep in mind: I did not use frozen raspberries.
Instead, I purchased fresh raspberries, washed them, dried them and froze them myself.
Once defrosted, purchased frozen fruit tend to break down, soften and lose its shape. This is why I went for the option of freezing my own.
For this tart recipe, you can certainly top it off with fresh raspberries, if that’s what you prefer.
How to Make Raspberry Lemon Tarts
My Raspberry Lemon Tarts are easy to whip up and don’t require too many ingredients. You get to enjoy the tartness of lemons and raspberries, paired with the sweetness of condensed milk – it’s absolute perfection!
What Ingredients Do I Need to Make Raspberry Lemon Tarts?
- Frozen mini tart shells
- Condensed milk
- Sour cream
- Raspberries (frozen, if desired)
Step 1: Baking the Tart Shells
The beauty behind this recipe is that it uses frozen tart shells – allowing you to skip the tricky step in making homemade crust.
Be sure to pre-bake the tarts to ensure a flaky crust. I recommend baking the frozen shells for at least 10 minutes in a 375 F degree oven.
Step 2: Mixing the Tart Filling
In a medium bowl, combine tart filling ingredients and scoop into each baked tart shell. Fill up the shells as much as you could.
Step 3: Bake!
The tarts only bake for 7 to 10 minutes. Don’t worry! You’ll be having your Raspberry Lemon Tarts in no time.
Step 4: Chill!
Okay, a little more time to wait… but patience is a virtue! These delicious tarts require about one hour chilling time in the fridge.
Step 5: Top Off With Raspberries
Now for the final step, which is always the fun part! Top off your lemon tarts with raspberries. As per my notes above, you can opt to freeze your raspberries beforehand. Of course, fresh ones work just as well for this recipe.
Raspberry Lemon Tarts
- Cookie Baking Sheet
- Medium-Sized Bowl
- 12-15 frozen mini tart shells
- 14 oz. condensed milk
- 6 tbsp lemon juice
- 1/2 cup sour cream
- 72-90 raspberries (optional: washed, dried and frozen before the decorating process)
- Preheat oven to 375 degrees F.
- Line up mini tart shells on a cookie sheet and bake for 10 minutes.
- As the tart shells cool, mix together condensed milk, lemon juice and sour cream.
- Fill up each tart shell with lemon mixture.
- Bake for an additional 7 minutes. Allow to cool then chill in the refrigerator for 1 hour.
- Top off with raspberries, about 6 on each tart.
Do you like raspberries and lemon as a flavour combination?
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