Raspberry Lemon Curd Flower Tartlets are the most refreshing little bite of something sweet and delicious!
They would be perfect to serve at a tea, or Easter brunch or a Mother’s Day luncheon!
And what makes them even better… they are so easy to make!!!!
These fit into the WOW FACTOR dessert category…
Raspberry Lemon Curd Flower Tartlets
StoneGable Raspberry Lemon Curd Flower Tartlets
makes 16 tartlets
1 Box of refrigerated pie dough
1 jar raspberry jam
1 jar lemon curd
1 pint fresh raspberries
Preheat oven to 450 degrees.
Roll out one pie dough crust on a floured surface.
Using a flower cookie cutter, cut out 8 flowers per pie dough crust.
Using a mini muffin pan, put 1 flower into the well of the pan and shape. Leave the petals hanging over the edge. Do this for all the cut out pie dough flowers. Arrange as shown filling 2 mini muffin pans.
Bake for 8 minutes or until just done. Don’t over bake or the petals will be too dark.
Take the flower tartlet out of the pans and cool on a wire rack.
When the flower tartlets are cool dip each petal into a bowl of confectioner’s sugar.
Add a small amount of raspberry jam to the bottom of each tartlet.
Put a dollop of lemon curd on top of the raspberry jam.
Add a fresh raspberry to the center of the flower tartlet.
Serve on a plate of dried split peas to help them sit upright.
Raspberry Lemon Curd Flower Tartlets are so delicious… and they will go fast!!!!