Raspberry-Lemon Curd Tartlets with Almond Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Elegant individual tartlets featuring a buttery almond crust, tangy lemon-raspberry curd, and a delicate meringue crown for a showstopping dessert. This french-inspired desserts ready in about 80 minutes layers all-purpose flour, almond flour, cold unsalted butter 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 210 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.

★ 3.8 (13 ratings) Prep: 45 min Cook: 35 min Serves 12 French cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a food processor, pulse 1 cup all-purpose flour, 1/2 cup almond flour, and 1/4 cup granulated sugar until combined. Add 1/2 cup cold butter and process until crumbly, then press into the bottom and up the sides of 12 muffin tins.
  2. Step 2: Bake crusts for 12-15 minutes until golden at the edges. Let cool completely while preparing curd.
  3. Step 3: Whisk 3 egg yolks, 3 tbsp lemon juice, and 1/2 cup granulated sugar in a heatproof bowl over simmering water until pale and thickened (about 5 minutes, stirring constantly until it coats the back of a spoon).
  4. Step 4: Remove from heat and stir in 1/2 cup fresh raspberries until fully incorporated. Strain through a fine-mesh sieve to remove seeds.
  5. Step 5: Spoon curd mixture into cooled tart shells, filling each 3/4 full. Chill for at least 2 hours until set.
  6. Step 6: To make meringue, beat 1/4 cup meringue powder with 3 tbsp water in a bowl until soft peaks form. Pipe or spoon onto tartlets, creating a light, airy crown. Bake at 300°F (150°C) for 8-10 minutes until golden. Cool before serving.

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Frequently asked questions

How long does Raspberry-Lemon Curd Tartlets with Almond Crust take to make?

Total time is about 80 minutes (45 min prep + 35 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 Raspberry-Lemon Curd Tartlets with Almond Crust?

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 Raspberry-Lemon Curd Tartlets with Almond Crust?

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 Raspberry-Lemon Curd Tartlets with Almond Crust 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 Raspberry-Lemon Curd Tartlets with Almond Crust?

French 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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