These little tangy lemon and raspberry tartlets are a delight for the eyes – and, of course, the palate. Serve them as a teatime treat or as a lovely dessert. Once they are cold and just before serving, dust them with icing sugar and add a dollop of cream. If you so wish, you may replace the lemon curd with thick custard.
To save a lot of preparation time, make some extra pastry cases so that the next time you make them, you can use your ready-made, frozen cases, and just fill them.
We hope you enjoyed this lemon and raspberry tartlets recipe!
