Creamy Lemon-Raspberry Tarts


  • 18   creme-filled lemon sandwich cookies, finely crushed (about 2 cups/500 mL crumbs)
  • 6 tbsp (90 mL) butter (3/4 stick), melted
    Filling & Topping
  • 1/4 cup (50 mL) prepared lemon curd
  • 1 cup (250 mL) frozen whipped topping, thawed
  • 1 pint fresh raspberries
  •  Powdered sugar (optional)


  1. Preheat oven to 350ºF (180ºC). For crusts, combine cookie crumbs and butter in medium mixing bowl; mix until moistened. Divide crumb mixture evenly among Mini Tart Pans, pressing firmly into bottom and up sides using fingertips. Arrange tart pans on Large Sheet Pan. Bake 8-9 minutes or until crusts are set. Remove sheet pan from oven. Transfer tart pans to Stackable Cooling Rack; cool completely. Carefully remove crusts from tart pans.

  2. For filling, combine lemon curd and whipped topping in small mixing bowl; mix well. For each tart, divide filling evenly over crust; top with raspberries. Sprinkle with powdered sugar, if desired.


  • 6  servings of 1 

Nutrients per serving:

U.S. Nutrients per serving: Calories 380, Total Fat 21 g, Saturated Fat 11 g, Cholesterol 40 mg, Sodium 240 mg, Carbohydrate 43 g, Fiber 3 g, Protein 2 g

Cook's Tips:

 You may also make this recipe in the Brownie Pan. Use a Medium Scoop to divide the mixture evenly among wells. Bake 7-8 minutes or until crusts are set. Remove pan from oven to a cooling rack. Run a knife or releasing end of Cake Tester & Releasing Tool around edges to loosen. Let cool 5-10 minutes. Carefully remove crusts with Mini Nylon Serving Spatula. Spoon lemon curd mixture on each crust and top with one raspberry. 

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