P.S. I used my Easy Cream Cheese Pie Crust recipe I posted a few weeks back for the crust. Another change was I used my mini muffin pans to make min tarts, but Lauren used full size so use whatever makes you happy!
Raspberry Lemon Cream Tarts
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yield: 12 tarts
Ingredients:
2 whole 9-inch Pie Crust, Uncooked
1 can Sweetened Condensed Milk (14 Oz)
3 whole Egg Yolks
2 Tablespoons Lemon Zest
½ cups Fresh Lemon Juice
1 1/2 cups fresh raspberries
1 1/2 cups Heavy Whipping Cream
¼ cups Powdered Sugar
1 teaspoon Vanilla Extract
Directions:
Preheat oven to 350 degrees F. Using a glass or round cookie cutter, cut chilled pie crust into 2-3 inch circles and place into muffin tins to form tart shells. Refrigerate.
In small bowl, mix sweetened condensed milk, egg yolks, lemon zest and lemon juice together until evenly combined. Spoon evenly between tart shells and bake 10-15 minutes (8-10 minutes for mini tarts)or until filling is set and crust is cooked.
Cool tarts to room temperature, then cover with plastic wrap and refrigerate until completely chilled (at least 2 hours.)
Before serving, whip cream with powdered sugar and vanilla until stiff peaks form. Pipe a skinny boarder around the edges of every tart. Fill with fresh raspberries. Pipe more cream over top berries to cover. Garnish with more fresh raspberries. Refrigerate until ready to serve.
yield: 12 tarts
Ingredients:
2 whole 9-inch Pie Crust, Uncooked
1 can Sweetened Condensed Milk (14 Oz)
3 whole Egg Yolks
2 Tablespoons Lemon Zest
½ cups Fresh Lemon Juice
1 1/2 cups fresh raspberries
1 1/2 cups Heavy Whipping Cream
¼ cups Powdered Sugar
1 teaspoon Vanilla Extract
Directions:
Preheat oven to 350 degrees F. Using a glass or round cookie cutter, cut chilled pie crust into 2-3 inch circles and place into muffin tins to form tart shells. Refrigerate.
In small bowl, mix sweetened condensed milk, egg yolks, lemon zest and lemon juice together until evenly combined. Spoon evenly between tart shells and bake 10-15 minutes (8-10 minutes for mini tarts)or until filling is set and crust is cooked.
Cool tarts to room temperature, then cover with plastic wrap and refrigerate until completely chilled (at least 2 hours.)
Before serving, whip cream with powdered sugar and vanilla until stiff peaks form. Pipe a skinny boarder around the edges of every tart. Fill with fresh raspberries. Pipe more cream over top berries to cover. Garnish with more fresh raspberries. Refrigerate until ready to serve.
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