These raspberry lemon tarts are individually-portioned desserts that are perfect for parties! They use fresh fruit for the brightest flavors.

These little mini pies will taste amazing with strawberry no-churn ice cream. When you want something that is refreshing and bursting with flavor, make these little tarts. You can even sell them at bake sales (with these s’mores cookies) or bring them to your brunch.

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When it comes to pies and tarts, I love whipping up different combinations to keep things interesting. It’s always more exciting when my favorite flavors 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!”

As I was developing the recipe for these tarts, I took into consideration the various possibilities in flavor 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.

Mini raspberry lemon tart dessert recipe.

How To Make Raspberry Lemon Tarts

These little pies are super easy to make! Here is all the information you need to know.

What You Need:

Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.

Kitchen Tools Needed:

Ingredients Needed:

Frozen mini tart shells
Condensed milk
Lemons
Sour cream
Raspberries (frozen, if desired)

Mini Fruit Tart Tips

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!

All of the exact steps and instructions are in the printable recipe card at the bottom of this post. First, here are some answers to a few questions I’ve received, along with some pictures of the process.

Fresh Or Frozen Raspberries: Which Is Best For Tarts?

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 tends 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.

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 a 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.

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.

Bake!

The tarts only bake for 7 to 10 minutes. Don’t worry! You’ll be having your Raspberry Lemon Tarts in no time.

Chill The Tarts

Okay, a little more time to wait… but patience is a virtue! These delicious tarts require about one-hour of chilling time in the fridge.

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.

That’s it! After you allow the tarts to chill for a bit, they are ready to eat!

5 from 6 votes