Mini Lemon Tart Cups with Fresh Raspberries
These Mini Lemon Tart Cups with Fresh Raspberries feature a buttery crumb base pressed into mini cup form, a smooth lemon filling, and fresh raspberries on top. Perfect for parties, brunch, or elegant gatherings, these individual desserts are both visually appealing and easy to serve.
Ingredients
Crust (Mini Cup Form)
- 1 cup graham cracker crumbs or crushed digestive biscuits
- 3 tbsp melted butter
- 1 tbsp sugar (optional)
Lemon Filling
- ¾ cup fresh lemon juice
- 1 tbsp lemon zest
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup heavy cream
Raspberry Topping
- 1–1½ cups fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
Prepare the Crust in Mini Cup Form
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the crumb mixture firmly into mini muffin tins or silicone molds to create individual mini cup-shaped tart bases.
- Chill in the refrigerator for at least 15 minutes to set.
Make the Lemon Filling
- Whisk lemon juice, lemon zest, sugar, eggs, and cream until smooth.
- Pour the mixture into a saucepan and cook over low heat, stirring constantly, until slightly thickened.
Fill the Mini Cups
- Spoon the lemon filling into the crumb mini cups.
- Smooth the tops carefully for clean, individual portions
Chill
- Refrigerate for at least 1 hour until the lemon filling is fully set.
Decorate with Raspberries
- Top each mini lemon tart cup with fresh raspberries just before serving.
- Lightly dust with powdered sugar if desired.
Notes
Please note: The nutritional information provided is an estimate, calculated using an online nutrition calculator.