Mini Lemon Tart Recipe
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Mini Lemon Tart Recipe
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Creamy, sweet, zesty, and cute! This mini Raspberry Lemont Tart recipe is all this AND super simple made with few ingredients.
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Ingredients
- 2 9 inch pie crust Uncooked
- 14 oz sweetened condensed milk 1 can
- 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
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Instructions
- 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 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.
Nutrition Information
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Calories
397kcal
(20%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Cholesterol
101mg
(34%)
Sodium
192mg
(8%)
Potassium
215mg
(6%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
595IU
(12%)
Vitamin C
10mg
(11%)
Calcium
130mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12tarts
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 101mg | 34% |
| Sodium | 192mg | 8% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 130mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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