Happy National Raspberry Tart Day!! This immediately reminds me of summers in Minnesota with my Grandmother and my Great Aunt. My Great Aunt had about an acre of Raspberry bushes which we would spend several weeks at the end of July / early August picking raspberries and making jam. It would be 90 degrees outside and I would be in jeans tucked into socks with my boots, a hat that was way to big for me, a huge long sleeved button up shirt of my Grandfather’s, and one of his belts wrapped around me attached with a gallon bucket (from ice cream) with a pint basket inside. You’v got be covered from head to toe for ticks, bees, snakes, the sun, etc. I enjoyed it immensely! The end of the day would always include sitting outside, watching the fireflies, a glass of instant Nestea®, and a bowl of vanilla ice cream with freshly picked/cleaned raspberries.
I miss those summers. I miss my Grandmother. I know she would have enjoyed this recipe very much.
- 18 creme-filled lemon sandwich cookies, finely crushed (about 2 cups/500 mL crumbs)
- 6 tbsp (90 mL) butter (3/4 stick), melted
Filling & Topping
- 1/4 cup (50 mL) prepared lemon curd
- 1 cup (250 mL) frozen whipped topping, thawed
- 1 pint fresh raspberries
- Powdered sugar (optional)
Preheat oven to 350ºF (180ºC). For crusts, combine cookie crumbs and butter in medium mixing bowl; mix until moistened. Divide crumb mixture evenly among Mini Tart Pans, pressing firmly into bottom and up sides using fingertips. Arrange tart pans on Large Sheet Pan. Bake 8-9 minutes or until crusts are set. Remove sheet pan from oven. Transfer tart pans to Stackable Cooling Rack; cool completely. Carefully remove crusts from tart pans.
For filling, combine lemon curd and whipped topping in small mixing bowl; mix well. For each tart, divide filling evenly over crust; top with raspberries. Sprinkle with powdered sugar, if desired.
6 servings of 1 tart
Nutrients per serving:
Calories 380, Total Fat 21 g, Saturated Fat 11 g, Cholesterol 40 mg, Sodium 240 mg, Carbohydrate 43 g, Fiber 3 g, Protein 2 g