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Document Id : 1569
File Type : PDF
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Lemon Raspberry Tarts Recipe
LEMON RASPBERRY TARTS
10 baked tart shells
2 c. lemon pie filling
1 c. sour cream
10 oz. frozen raspberries, thawed
2 Tbsp. granulated sugar
1 Tbsp. cornstarch
Filling:
Combine the lemon pie filling and sour cream, place in fridge to chill.
Glaze:
Drain syrup from the raspberries and set aside. Combine sugar and cornstarch in a saucepan over medium heat, gradually stir in 2/3 c. of the raspberry syrup. Cook until mixture thickens, stirring frequently. Remove from heat, let cool before refringerating.
Divide the lemon pie mixture among the tart shells. Cover with berries and spoon some glaze on top.
10 baked tart shells
2 c. lemon pie filling
1 c. sour cream
10 oz. frozen raspberries, thawed
2 Tbsp. granulated sugar
1 Tbsp. cornstarch
Filling:
Combine the lemon pie filling and sour cream, place in fridge to chill.
Glaze:
Drain syrup from the raspberries and set aside. Combine sugar and cornstarch in a saucepan over medium heat, gradually stir in 2/3 c. of the raspberry syrup. Cook until mixture thickens, stirring frequently. Remove from heat, let cool before refringerating.
Divide the lemon pie mixture among the tart shells. Cover with berries and spoon some glaze on top.
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