Lemon Raspberry Tarts

1. 1

   Heat oven to 375F.

2. 2

   Combine all crust ingredients in bowl.

3. 3

   Divide mixture among 4 (4-inch) tart pans; press firmly into pans.

4. 4

   Bake 6-8 minutes or until lightly browned.

5. 5

   Cool completely.

6. 6

   Spread 1 tablespoon lemon curd over each crust.

7. 7

   Place remaining lemon curd in bowl; beat at medium speed until smooth and light yellow in color.

8. 8

   Place chilled whipping cream into chilled bowl; beat at high speed, scraping bowl often, until soft peaks form.

9. 9

   Add whipped lemon curd to whipped cream; continue beating, scraping bowl often, until just combined.

10. 10

    (Do not overbeat.)

11. 11

    Pour filling into tart crusts; smooth tops.

12. 12

    Place raspberries over filling.

13. 13

    Cover; refrigerate at least 1 hour.

No additional tips available.