These vibrant Raspberry Lemon Tarts have the perfect balance of sweetness and tartness in the irresistible creamy lemon filling and fresh raspberries on top.
Raspberries and lemon go together like peanut butter and jelly, and when it comes to fresh and vibrant summer desserts, it might be one of my favorite combinations. Like in my Lemon Raspberry Cheesecake, the brightness of lemon works with the juicy and fresh berries to bring out the best flavors in both.
These easy lemon tarts with raspberries are everything that you would want in a lemon dessert. They have lemon flavor but are not too lemony. They are sweet but not too sweet. And they have a fantastic creamy flavor and texture thanks to the sweetened condensed milk and sour cream in the recipe, making them reminiscent of a delicious Homemade Key Lime Pie!
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⭐️ Why You Need to Make This Recipe
- Flavor - These tarts are loaded with vibrant lemon flavor, which pairs wonderfully with the classic pastry tart shell and the juicy raspberries on top.
- Texture - Crumbly crust, creamy filling, and the fresh summer raspberries on top come together into a great tart.
- Method - Have no fear, this recipe is easy to make and comes together in no time! My secret - use premade frozen tart shell! Not sure about you, but I think tarts should be quick and easy!
🧈 Ingredients
Here are the ingredients needed to make these lemon raspberry tarts.
Ingredient Notes
- Tart Shells - I use premade unsweetened tart shells that you buy in the freezer aisle at the grocery store. No need to get fancy, I usually buy the store brand one. If you would like, you could make homemade tart shells instead.
- Sweetened Condensed Milk - Regular full-fat sweetened condensed milk is what I recommend for this recipe, like I use in my Billionaire's Shortbread Bars!
- Lemons - You will need fresh-squeezed lemon juice for this recipe. Now you probably could use bottled lemon juice, but I prefer fresh any day.
- Raspberries - The fresher the better! I like to use homegrown raspberries from my parents' bushes or buy local berries at the farmers market if I can get them. Of course, store-bought are fabulous too.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Pre-bake the tart shells in a preheated oven for 15 minutes.
Step 2: In a small bowl, whisk together the sugar and flour.
Step 3: Add the sweetened condensed milk, eggs, sour cream, and vanilla and whisk until smooth.
Step 4: Lastly, add the lemon juice and whisk until fully combined.
Step 5: Distribute the filling evenly between all 20 pre-baked tart shells.
Step 6: Bake for 15-20 minutes or until the lemon filling is set and no longer jiggly when you wiggle the pan.
Remove from the oven and let cool to room temperature before transferring to the refrigerator to chill for at least 1 hour before serving.
Step 7: Once the tarts have chilled or right before serving, top each tart with a few fresh raspberries. I like to add a dusting of powdered sugar right before serving for a pretty garnish!
💡 Top Tip
You could make these tarts with fresh blueberries, blackberries, strawberries, or even cherries instead of raspberries. Or a combination of different berries! I think blueberries would be yummy, like in my No-Bake Blueberry Lemon Cheesecake recipe!
❓ Recipe FAQs
Absolutely! I prefer store-bought for convenience, but you could definitely make your own and prebake and use as the recipe directs.
You could make these tarts with fresh blueberries, strawberries, or even cherries instead of raspberries. Or a combination of different berries!
Yes! That would be a great substitution if you don't have sour cream or simply want a lighter option.
Store fully cooled tarts covered tightly in the refrigerator for up to 3 days.
🍋 More Lemon Recipes
Looking for other recipes like this? Try these:
If you tried these Mini Lemon Tarts with Raspberries or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Raspberry Lemon Tarts
Equipment
- large baking sheet
- mixing bowls
- measuring cups & spoons
- whisk
Ingredients
- 20 unsweetened frozen tart shells *
- ½ cup granulated white sugar
- 1 ½ tablespoons flour
- 6 tablespoons sweetened condensed milk
- 3 eggs
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 6 tablespoons lemon juice (fresh-squeezed*)
- 1 ½ cups fresh raspberries
- optional: powdered sugar (to garnish)
Instructions
- Preheat the oven to 350℉. Arrange the frozen tart shells on a baking sheet. Bake the empty tart shells for 15 minutes.20 unsweetened frozen tart shells
- In a mixing bowl, whisk together the sugar and flour until combined. Add the sweetened condensed milk, eggs, sour cream, and vanilla and mix until fully incorporated. Lastly, add the lemon juice and whisk until smooth.½ cup granulated white sugar, 1 ½ tablespoons flour, 6 tablespoons sweetened condensed milk, 3 eggs, 2 tablespoons sour cream, 1 teaspoon vanilla extract, 6 tablespoons lemon juice
- Distribute the filling evenly between all 20 pre-baked tart shells. Return the pan to the oven and bake for 15-20 minutes or until the lemon filling is set and no longer jiggly when you wiggle the pan. Remove from the oven and let cool to room temperature before transferring to the refrigerator to chill for at least 1 hour before serving.
- Once the tarts have chilled or right before serving, top each tart with a few fresh raspberries. Add a dusting of powdered sugar right before serving for a pretty garnish, if desired. Enjoy!1 ½ cups fresh raspberries
Notes
- Or you could make homemade tart shells instead of store-bought.
- I recommend fresh-squeezed lemon juice, but bottled probably would work in a pinch.
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