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1
For the crust:
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2
In a large bowl, sift the flour and salt.
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3
Cream butter and powdered sugar in the bowl of a standing mixer until light and fluffy. Beat in vanilla. Reduce the speed to low and beat in the flour mixture until just incorporated.
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4
Gather dough and form it into a disk. Wrap the disk with plastic wrap and refrigerate for about 30 minutes to chill.
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5
Grease fifteen 3 1/2-inch tarlet pans.
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6
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into 5-inch rounds. Re-roll the scraps as needed until you've used all the dough. Line the bottom and sides of the prepared pans with the dough circles. Use a small kitchen knife to trim off the excess dough and to score the bottom of each tartlet a couple of times.
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7
Place in the refrigerator for about 15 minutes. Preheat oven to 350 F.
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8
Pull tartlets out of the refrigerator and put them into the oven. Bake for 20 to 25 minutes or until lightly golden. Remove from the oven and let the tart shells cool a few minutes before inverting them out of the pans and transferring them to a wire rack to cool completely.
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9
If you don't have enough pans or you want to make less tartlets, work with half of the cookie dough. Keep the other half in plastic wrap and refrigerate until you are ready to use it.
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10
For the lemon curd:
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11
In a small bowl mix lemon zest and sugar with a fork. Set aside.
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12
In a large bowl, cream the butter. Add the sugar mixture and beat together. Add the eggs, lemon juice and salt and mix together until thoroughly combined.
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13
Pour the mixture into a saucepan and cook over low heat while stirring constantly for about 10 to 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon. Remove pan from heat.
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14
Push the lemon curd through a sieve and into a bowl to make it super smooth. Pour the lemon curd into the prepared tart shells, and place in the refrigerator to chill for at least an hour.
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15
Before serving, garnish with raspberries and sprinkle with powdered sugar.
