Lemon Raspberry Tartlets

These Lemon Raspberry Tartlets are the perfect balance of tangy and sweet, with a delicate buttery crust.

Pastry Dough:
½ cup unsalted butter
1¾ cups Bob’s Mill Organic Unbleached White Flour
¼ cup sugar
1 large egg
½ teaspoon vanilla extract
¼ teaspoon almond extract
pinch of salt

Filling:
½ cup heavy cream
4 ounces cream cheese (I used low-fat)
⅔ cup powdered sugar
3 tablespoons lemon curd
Zest of one lemon
Half-pint of raspberries, for garnish

View the full recipe at Platings and Pairings →