Mini Lemon Curd and Raspberry Tartlets

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tiny tartlets filled with tangy lemon curd and topped with fresh raspberries, perfect for parties or light dessert bites. This Mediterranean-inspired recipe, ready in about 10 minutes, layers mini tart shells, lemon curd, fresh raspberries into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 12 Mediterranean cuisine 120 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart →

Ingredients

Instructions

  1. Step 1: Arrange 12 pre-made mini tart shells on a serving platter.
  2. Step 2: Using a spoon or piping bag, fill each tart shell evenly with about 2 tbsp of lemon curd until nearly full.
  3. Step 3: Top each tartlet with 3-4 fresh raspberries, arranging them gently to cover the lemon curd.
  4. Step 4: Lightly dust the tartlets with 2 tbsp powdered sugar for a delicate sweetness and visual appeal.
  5. Step 5: Garnish each tartlet with 1 small mint leaf if desired, and chill in the refrigerator for 30 minutes before serving to allow flavors to meld.

Related recipes