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Raspberry Lemon Curd Easter Tarts

Easter is the perfect time to indulge in bright, refreshing desserts, and these Raspberry Lemon Curd Easter Tarts are just the treat you need!
With a buttery, crisp tart shell filled with silky lemon curd and topped with fresh raspberries, these tarts strike the perfect balance between sweet, tangy, and creamy.
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Ingredients
  

For the Tart Crust

  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter cold & cubed
  • ¼ cup powdered sugar
  • 1 egg yolk
  • 1 –2 tbsp ice water

For the Lemon Curd

  • ½ cup fresh lemon juice
  • Zest of 1 lemon
  • ½ cup granulated sugar
  • 3 egg yolks
  • ¼ cup unsalted butter cubed

For Topping

  • 1 cup fresh raspberries
  • Powdered sugar for dusting
  • Lemon zest for garnish
  • Mint leaves optional

Instructions
 

  • Make the Tart Dough – Blend flour, sugar, and butter in a food processor. Add egg yolk and water until dough forms. Chill for 30 minutes.
  • Bake the Tart Shells – Roll and cut dough into small rounds, press into mini tart molds, and bake at 350°F (175°C) for 12–15 minutes. Cool completely.
  • Prepare the Lemon Curd – Heat lemon juice, zest, sugar, and egg yolks over a double boiler, stirring until thickened. Remove from heat and whisk in butter. Strain and chill.
  • Assemble the Tarts – Fill the tart shells with lemon curd, top each with a raspberry, and dust with powdered sugar.
  • Serve & Enjoy – Refrigerate until ready to serve. Enjoy chilled or at room temperature.