Lemon Raspberry Mini Puff Pastry Tarts
These mini lemon raspberry puff tarts are a delicious light dessert idea - perfect for brunches and entertaining!
Recipe type: Dessert
Serves: 24-30
  • 1 Package Pepperidge Farm Puff Pastry Sheets (2 sheets in 1 box)
  • 1 egg, beaten
  • 1 C lemon curd (or lemon fruit filling)
  • 1 C whipped cream (homemade or your favorite brand)
  • 24 raspberries
  • *powdered sugar (optional for dusting)
  1. Remove Pepperidge Farm Puff Pastry to thaw according to package directions.
  2. Preheat oven to 400 degrees.
  3. Once thawed, unfold the dough onto a lightly floured surface.
  4. Using a pastry brush, lightly brush the dough with the beaten egg.
  5. Then, use a biscuit cutter or circle cookie cutter to cut the dough (1 got 12-15 circles per sheet).
  6. Place cut circles into the mini muffin tin pan cups. Gently stab the bottoms with a fork.
  7. Bake at 400 for about 15 minutes (until the pastry starts to become golden brown).
  8. 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).
  9. Remove pans from the oven and immediately press down the centers of the dough with a spoon to create wells.
  10. Fill with a spoonful of the lemon filling. Top with a raspberry & a dusting of powdered sugar!
If you're not going to serve immediately, then fill the cups with the lemon filling and refrigerate. When ready to serve, top with the berries and powdered sugar.
Recipe by Mom Endeavors at https://www.momendeavors.com/lemon-raspberry-mini-puff-pastry-tarts/