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Creamy Lemon-Raspberry Tarts

18   crème-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)
  1. Preheat oven to 350F (180C). 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.
  2. 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.

Yield: 6 servings

Nutrients per serving: (1 tart): 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