Raspberry Lemon Tarts
These easy tarts are bursting with tart and sweet flavour - a delicious combination!
Ingredients
- 12-15 frozen mini tart shells
- 14 oz. condensed milk
- 6 tbsp lemon juice
- 1/2 cup sour cream
- 72-90 raspberries (optional: washed, dried and frozen before the decorating process)
Instructions
- Preheat oven to 375 degrees F.
- Line up mini tart shells on a cookie sheet and bake for 10 minutes.
- As the tart shells cool, mix together condensed milk, lemon juice and sour cream.
- Fill up each tart shell with lemon mixture.
- Bake for an additional 7 minutes. Allow to cool then chill in the refrigerator for 1 hour.
- Top off with raspberries, about 6 on each tart.