Lemon Raspberry Tarts

Directions

1. 1
   Heat oven to 375F.
2. 2
   Combine all crust ingredients in bowl.
3. 3
   Divide mixture among 4 (4-inch) tart pans; press firmly into pans.
4. 4
   Bake 6-8 minutes or until lightly browned.
5. 5
   Cool completely.
6. 6
   Spread 1 tablespoon lemon curd over each crust.
7. 7
   Place remaining lemon curd in bowl; beat at medium speed until smooth and light yellow in color.
8. 8
   Place chilled whipping cream into chilled bowl; beat at high speed, scraping bowl often, until soft peaks form.
9. 9
   Add whipped lemon curd to whipped cream; continue beating, scraping bowl often, until just combined.
10. 10
    (Do not overbeat.)
11. 11
    Pour filling into tart crusts; smooth tops.
12. 12
    Place raspberries over filling.
13. 13
    Cover; refrigerate at least 1 hour.