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.
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 7 votes
Raspberry Lemon Tarts
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
SERVINGS
15
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
Course: Dessert
Cuisine: American
Keyword: lemon tart, mini tarts, raspberry lemon tart
Servings: 15 mini tarts
Calories: 1184kcal
Do you like raspberries and lemon as a flavor combination?
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