Lemon Raspberry Tarts

Hi Rags to Stitches friends! It certainly seems like it has been a while since our last chat, doesn’t it? The holidays blew right by and to be honest I’m ready to take on 2013! I’m also ready to dive into Springs bright and fresh flavors…which is exactly what I bring you today. Of course, in keeping with our New Years “Get Slim” resolutions my recipe today is to be made mini, and shared. (Which isn’t what happened in my neck of the woods. But who cares! Dessert is my downfall.) I love the combination of lemon with raspberry, and I love easy. We have the best of both worlds today! Let me know what you think of these beauties…and have a fabulous week!

What You Need

For the Crust

`10 graham crackers

`1 stick of butter

`1/4 cup powdered sugar

For the Filling

`1 large lemon (juice & zest)

`1/2 cup whole raspberries

`1 package vanilla instant pudding

`1 tsp vanilla extract

What You Do

`Start by making and baking the crust first.

`You will need a mini muffin/cupcake pan and I like to use mini cupcake liners to ensure my tarts do not stick. This recipe makes 24 mini tarts.

`Melt your butter.

`Crush your crackers.

`In a bowl mix everything together.

`Measure about 1 tbs of crust into each cupcake liner. Using a spoon (I used the bottom of a little medicine cup) press the cracker mix to form little tart crusts.

`Bake these for about 8 min or until light golden brown at 325 degrees. You have to bake the tart shells so they hold their form.

`Once the tart shells have baked and cooled. It is time to make the filling.
`Start by making the instant pudding as the package directs. Then add the vanilla, lemon juice and raspberries. (Be sure to rough chop the raspberries prior to adding them to the mixture)
`Whisk everything together.
`Now pour the filling into each tart shell.
`Top the tarts with lemon zest for garnish.
`Place the tarts in the fridge for up to 2 hours. (You can also freeze them and it tastes like ice cream)
`Typically these tarts can last up to 4 days in the fridge. But I like to make and serve them the same day.
I love the simple (and yummy trick) of using instant pudding as the base of the filling. By using a flavor as simple as vanilla or chocolate the filling combinations are endless! This recipe is actually really simple to make your own and create something delicious for your family, friends or next event.
Hey friends, Alissa here, drooling a little after looking at all the delicious pics of these Lemon Raspberry Tarts. YUM!
If you get a minute, I’m sharing over HERE today.
I’d love for you to stop by.