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5 from 7 votes

Raspberry Lemon Tarts

These easy tarts are bursting with tart and sweet flavour - a delicious combination!
Prep Time5 minutes
Cook Time17 minutes
Cooling Time in Fridge1 hour
Total Time1 hour 22 minutes
Course: Dessert
Cuisine: American
Keyword: lemon tart, mini tarts, raspberry lemon tart
Servings: 15 mini tarts
Calories: 1184kcal

Equipment

  • Cookie Baking Sheet
  • Medium-Sized Bowl
  • Oven

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

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