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)
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.
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
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.