Description
These delightful Raspberry Rhapsody Tarts feature a buttery crust filled with fresh raspberries and a creamy custard, perfect for a summer dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 cups fresh raspberries
- 1/2 cup raspberry jam
- 1 tablespoon lemon juice
Instructions
- In a bowl, combine flour and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Add the egg yolk and mix until dough forms. Wrap and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough and press into tart pans.
- Bake for 15 minutes or until golden. Let cool.
- In a saucepan, heat raspberry jam and lemon juice. Spread over the tart shells.
- Top with fresh raspberries and chill before serving.
Notes
Use the freshest raspberries for the best flavor. Store in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 3g