Lemon Raspberry Mini Puff Pastry Tarts

The recipe Lemon Raspberry Mini Puff Pastry Tarts can be made in about 45 minutes. For 19 cents per serving, you get a hor d'oeuvre that serves 24. One portion of this dish contains around 1g of protein, 2g of fat, and a total of 42 calories. 28 people found this recipe to be scrumptious and satisfying. This recipe from Mom Endeavors requires egg, lemon curd, puff pastry, and whipped cream. Taking all factors into account, this recipe earns a spoonacular score of 1%, which is improvable. Similar recipes are Mini Peach Puff Pastry Tarts with Honey, Puff Pastry Dessert Tarts with Lemon Mascarpone & Fresh Berries, and Mini Fruit Puff Pastry with Lemon Glaze.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Remove Pepperidge Farm Puff Pastry to thaw according to package directions.

Preheat oven to 400 degrees.

Once thawed, unfold the dough onto a lightly floured surface.

Using a pastry brush, lightly brush the dough with the beaten egg.

Then, use a biscuit cutter or circle cookie cutter to cut the dough (1 got 12-15 circles per sheet).

Place cut circles into the mini muffin tin pan cups. Gently stab the bottoms with a fork.

Bake at 400 for about 15 minutes (until the pastry starts to become golden brown).

While the dough bakes, prepare the lemon filling. In a small bowl, stir together the lemon curd and whipped cream until well combined (you should end up with a light yellow color & creamy texture).

Remove pans from the oven and immediately press down the centers of the dough with a spoon to create wells.

Fill with a spoonful of the lemon filling. Top with a raspberry & a dusting of powdered sugar!

 

Step by step:

1. Remove Pepperidge Farm Puff Pastry to thaw according to package directions.Preheat oven to 400 degrees.Once thawed, unfold the dough onto a lightly floured surface.Using a pastry brush, lightly brush the dough with the beaten egg.Then, use a biscuit cutter or circle cookie cutter to cut the dough (1 got 12-15 circles per sheet).

2. Place cut circles into the mini muffin tin pan cups. Gently stab the bottoms with a fork.

3. Bake at 400 for about 15 minutes (until the pastry starts to become golden brown).While the dough bakes, prepare the lemon filling. In a small bowl, stir together the lemon curd and whipped cream until well combined (you should end up with a light yellow color & creamy texture).

4. Remove pans from the oven and immediately press down the centers of the dough with a spoon to create wells.Fill with a spoonful of the lemon filling. Top with a raspberry & a dusting of powdered sugar!

Nutrition Information:

covered percent of daily need