Mini Lemon Raspberry Tartlets

Eve 10/08/14

Mini homemade pastry shells are filled with a tangy lemon crème and topped with a sweet red raspberry. Heaven in a bite!

Everything is more fun when it is mini, isn't it?
Good things come in small packages!

These little tartlets are bursting with tangy lemon flavour; courtesy of the large amount of lemon zest used. I used the zest of two giant lemons as well as the juice of one to impart a full on lemon flavour! Lemons always give a dish, may it be sweet or savoury, such a good flavour as well as adding a touch of acidity, perfect to cut the richness of butter, mayonnaise or cream. 
The raspberry adds an explosion of sweet, fruity flavour; a perfect contrast against the smooth lemon crème and buttery pastry base.

To start the tartlets, you need to make a quick and easy shortcrust pastry. You can of course buy the pastry ready made but I find homemade pastry is a gazillion times better! There are only 4 ingredients in this basic sweet shortcrust recipe and it is so cheap and rewarding to make. If you do buy pastry, make sure you buy an all-butter pastry as the regular pastry contains vegetable oil. The vegetable oil used in most pastries is palm oil, which as you guys probably know, I detest! My blueberry crumb cake recipe has a little spiel about palm oil and how I don't like it, I even wrote a letter to the company Nutella UK about palm oil!!!

You gotta do what you gotta do!

Once the pastry is made, chill it very well! When making the pastry, it is imperative to use cold butter as this gives the pastry such a lovely crumbly "short" texture. Chilling the pastry also makes it much easier to work with as well. 
Before filling the tartlets with the delicious crème, you need to bake them in a hot oven for just 15 minutes. Just pop them straight into the oven directly from the fridge and once baked, they will be gloriously golden! Leave them to cool in the tin, the underside will become stronger.

The filling is an easy lemony custard/ curd. Eggs, sugar, lemon juice and zest, cornflour and milk are the ingredients for the super tasty filling. This filling makes a lot more than you actually need but you can eat it just like custard or, if you're feeling decadence, you could even make a lemon crème brûlée!

Mini Lemon Raspberry Tartlets 
Posted by Eve
Makes 18

For the pastry
  • 150g plain flour 
  • 70g butter, cubed and chilled 
  • 1 tbsp. icing sugar 
  • 1 egg yolk

For the lemon crème
  • 175ml milk,  I used semi skimmed
  • Zest of 2 lemons
  • 2 eggs
  • 60g caster sugar 
  • 1 tbsp. cornflour
  • Juice of 1 lemon
  • 1/2 tsp. vanilla extract 

      Raspberries, to decorate
      Icing sugar, to dust

  1. First, make the pastry. Put the flour, butter and icing sugar into a bowl and using your hands, rub and work the butter in until it is the texture of coarse breadcrumbs and slightly clumping together. Add in the yolk and use a knife to combined the pastry. Turn out onto a clean surface and knead lightly for 5-10 seconds.Wrap the pastry in clingfilm and chill for 30 minutes or up to 3 hours. 
  2. Next, make the filling. Put the milk and lemon zest into a saucepan and heat on medium heat until little bubbles form on the edge of the milk. Take off the heat and leave to infuse for 3 minutes. 
  3. Put the eggs, sugar, cornflour, lemon juice and vanilla into a large bowl and whisk together.  Pour in the infused milk, whisking constantly until all is added. Pour the lemon egg mixture back into the saucepan and cook on a very low heat, stirring constantly until thicken and shiny. Pour the thicken lemon mix into a bowl and place a layer of clingfilm directly on top of the lemon mix. Put into the fridge and leave to cool. 
  4. Preheat the oven to 190ºc/ 170ºc/ gas mark 4 and grease a mini muffin tin. If using a silicon tin, there is no need to grease.
  5. Take the pastry out of the fridge and roll out thinly, about 3mm thick. Using a 6cm cookie cutter, cut rounds of the pastry and fit them into the cavities of the muffin tin. Once all of the pastry is used up, freeze the tin with the pastry for 10 minutes. 
  6. Prick each of the cold pastry shell bases with a fork and bake for 15 minutes until the pastry is cooked and lightly golden. Leave to cool in the tin.
  7. Once the pastry shells are cool, fill them with the chilled lemon custard and top with a raspberry. 


Keep the tarts in an air-tight container in the fridge for up to 2-3 days. 

Mini Lemon Raspberry Tartlets
1 tart (18 tarts)