Print Recipe
These easy tarts are bursting with tart and sweet flavour - a delicious combination!
Prep Time:5 minutes mins
Cook Time:17 minutes mins
Cooling Time in Fridge:1 hour hr
Total Time:1 hour hr 22 minutes mins
15
Cookie Baking Sheet
Medium-Sized Bowl
Oven
- 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.
Serving: 1mini tart | Calories: 1184kcal | Carbohydrates: 113g | Protein: 24g | Fat: 69g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 67mg | Sodium: 687mg | Potassium: 130mg | Fiber: 11g | Sugar: 26g | Vitamin A: 122IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 21mg
Course: Dessert
Cuisine: American
Keyword: lemon tart, mini tarts, raspberry lemon tart
Servings: 15 mini tarts
Calories: 1184kcal