Lemon Tarts with Raspberries and Mint Recipe
Lemon Tarts with Raspberries and Mint
Flavors of Ontario
Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: 50 minutes

Difficulty: Easy
Chef's Note


The Art of Entertaining
Here's an unconventional alternative for your buffet table: instead of placing lemon cream into tartlet shells, use mini vol-au-vent shells. The puff pastry gives a more sophisticated textural and visual appeal.
Sebastien Centner, director of Eatertainment Special Events, Toronto
Ingredients for 12 tarts
- 12 pieces pastry vol-au-vent, or mini tart shell
- 1 egg
- 125 ml (1/2 cup) Lemon juice
- 125 ml (1/2 cup) sugar
- A pinch of salt
- 2 tbsp. butter
- 12 raspberries (Raspberry)
- 12 mint leaves
- Apricot jelly (optional)
  1. In bowl, combine egg, lemon juice and sugar.
  2. Over a boiling water bath, whisk until yolks and sugar have thickened.
  3. Whisk in butter to finish.
  4. When cool, pipe lemon curd into tart shells.
  5. Garnish with one raspberry and tiny mint leaf.
  6. Top with apricot glaze.
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