Mesmerising lemon and raspberry tartlets

    40 min

    The sweet sensation of raspberry and lemon. Add more fruit like kiwi or strawberries to make it your best experience of a fruity but creamy dessert yet! Makes 12 tartlets.

    Derbyshire, England, UK
    4 people made this

    Makes: 12 tartlets

    • 300g ready to roll shortcrust pastry
    • 100g sweet raspberries
    • 50ml water
    • 2 tablespoons icing sugar
    • 2 tablespoons lemon juice
    • 200ml whipping cream

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat your oven to 200 C / Gas 6.
    2. Roll out your pastry until as think as a twenty pence piece.
    3. Using shape cutter, cut out as many circles as possible to fill your bun tin (Yorkshire pudding tin). Try not to roll out again and again as may dry out.
    4. Cover with baking parchment and then fill with dried beans, rice or pasta. Blind bake for 10 minutes (or more if needed as won't need to be cooked again).
    5. While your pastry is cooking, make a coulis: Put 70g of your raspberries into a saucepan, pour 50ml of water and 2 tablespoons of sugar. Mix and let the coulis boil, make sure it doesn't burn.
    6. Once the raspberry mixture has turned to a sauce, remove from heat. Pass through a sieve and stir in the lemon juice. Let cool.
    7. Beat the cream to stiff peaks, then stir in the cooled coulis.
    8. Once pastry is cool, spoon or pipe the cream mixture into the pastry cases, then decorate each with whole raspberries.


    ENJOY! If anyone would late to upload picture or tell me how well it went please do!

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    Reviews in English (2)


    its so good! love it and very easy, perfect for all! x  -  22 Sep 2012


    Made it as a large dish rather than the suggested small individual tartlets. Worked fine, I loved it as raspberries and lemon are my favourite for pups, husband ok'd it. Made as a quick put so not fussed about presentation but have added photo anyway. Very quick and extremely easy to make, will probably add more raspberries next time.  -  26 Jul 2014