Mini Lemon Curd and Raspberry Tartlets

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tiny tartlets filled with tangy lemon curd and topped with fresh raspberries, perfect for parties or light dessert bites. This mediterranean-inspired desserts ready in about 10 minutes layers pre-made 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
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Ingredients

Equipment for this recipe

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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.

Frequently asked questions

How long does Mini Lemon Curd and Raspberry Tartlets take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Mini Lemon Curd and Raspberry Tartlets?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Mini Lemon Curd and Raspberry Tartlets?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mini Lemon Curd and Raspberry Tartlets for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mini Lemon Curd and Raspberry Tartlets?

Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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