These mini lemon raspberry puff tarts are a delicious light dessert idea - perfect for brunches and entertaining!
Course: Dessert
Servings: 24-30
Author: Sara @ Mom Endeavors
Ingredients
1Package Pepperidge Farm Puff Pastry Sheets2 sheets in 1 box
1eggbeaten
1Clemon curdor lemon fruit filling
1Cwhipped creamhomemade or your favorite brand
24raspberries
*powdered sugaroptional for dusting
Instructions
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!
Notes
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.