If someone asked what my favorite dessert is, I’d be seriously hard pressed to say, but pies would definitely be up there in the top five, and when they’re made into cute little bit-sized tartlets, they quickly soar to the top of the list. These Lemon Curd Mini Tarts are nearly as much fun to make as they are to eat, and judging by how quickly they were gobbled by my co-workers, that’s pretty darn fun. You will notice in the pictures that I also have a red-ish filling in some of the tarts shells (blueberry on top). That’s a raspberry curd filling that I found at World Markets, the brand name is Harrowgate. Oh sooooo good! I was short on time and knew I wasn’t going to be able to make another curd filling, so I used this “cheat”. Gotta love it when “shortcuts” work out this well! Of course, there’s nothing that says you can’t cheat on the lemon curd, too; I haven’t tried it, but no doubt theHarrowgate lemon curd is just as delicious as their raspberry version. Enoy!
Ice cream has to be my favorite summer time dessert (you’ll be surprised to hear that chocolate is my go-to flavour…), but every now and then a body needs to put down the ice cream bowl and pickup some other creamy delight, and so I bring you…No Bake Lemon Raspberry Cheesecake.
There’s no heating up the kitchen or yourself with this lightly sweet treat. Now, I should tell you that the flavor emphasis is more on the lemon than the raspberry, so if you prefer it to lean a little more toward raspberry, reduce the lemon juice and zest by a teaspoon each and add in another half cup of raspberries. Either way it’s delicious, and so easy – just like a summer dessert should be!
For the crust:
- 3/4 cup chocolate wafer crumbs
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted
For the filling:
- 2/3 cup sugar
- zest of 2 lemons
- 1 (8 ounce) package cream cheese, softened
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 (10 ounce) tub frozen whipped topping, thawed
- 1 cup fresh raspberries, mashed slightly
- Stir together the chocolate wafer crumbs and 1 tablespoon of sugar and melted butter. Divide the crumbs between your serving dishes; press crumbs into the bottoms of the dishes to form the crust.
- In a large bowl, whisk together the sugar and lemon zest. Add cream cheese and beat with a stand or hand mixer until creamy. Add vanilla and lemon juice mixing to combine. Fold in the whipped topping with a rubber spatula until thoroughly incorporated, then fold in the raspberries.
- Spoon or pipe the filling into the prepared serving dishes. Cover and refrigerate for 2-3 hours.
Barely adapted from: My Baking Addiction
Let me tell you, these Chocolate Raspberry Mousse cups are just pure fun to make and the most fun to eat! The cute little chocolate cups used in this dessert had called my name many times as I passed them in the baking aisle, and for some odd reason, I resisted. Once again though, the sweet tooth wins out… I chose to fill the Belgian dark chocolate shells with a sweet-tart raspberry mousse that’s a nice counterpoint to the bittersweet chocolate, but you could also fill them with a dollop of premium ice cream, peanut butter, creamy pudding or berries. I’m sure you can think of even more yummy options! I think they’d make a great dessert for a wedding shower or baby shower (if you know its a girl…), or for a Valentine’s day treat, or really anytime you want a pretty, simple-to-make indulgence!
- 5 tablespoons honey, plus 2 teaspoons
- 2 packages (16 ounces) cream cheese, softened
- 2 1/2 cups raspberries, fresh or frozen, thawed
- 2 teaspoons vanilla extract
- 2 tablespoons orange liqueur, or substitute 2 tsp. lemon juice
- 1 cup heavy whipping cream
- 2 packages chocolate shells (I used ChocoMaker brand)
- Place the softened cream cheese in a large mixing bowl; using a hand or stand mixer beat on medium speed until creamy.
- Add raspberries into the cream cheese and mix until completely combined.
- Add 1 teaspoon of vanilla, orange liqueur or lemon juice, and 5 tablespoons of honey; blend until combined. Refrigerate.
- Whip heavy whipping cream on medium speed of a hand or stand mixer until soft peaks form. Add 1 teaspoon vanilla extract and 2 teaspoons honey. Increase mixer speed, whipping for a couple more minutes (cream should form stiff peaks when you remove beaters).
- Gently fold 1/2 cup of the whipped cream into the raspberry mousse until its completely incorporated.
- Spoon or pipe the mousse into the chocolate shells.
- Pipe a dime-sized dot of whipped cream on top of mousse and garnish with a raspberry or small chocolate curls.
Makes 12 Dessert Cups
This Blueberry Raspberry Tart is a tradition at our house on the Fourth of July, the red and blue berries and whipped cream feel like a sweet little celebration. And after a day of hamburgers and hot dogs, chips and mayo-filled salads, this lightly sweet, loaded with good-for-you berries tart is just the thing to satisfy!
Of course, you can make this at any time of the year (my husband requests this frequently); just keep in mind that the out-of-season fruit will cause it to be more expensive. It’s totally worth it, though, because it’s like a little taste of Summer.
- 1 cup all-purpose flour
- 2 tablespoon sugar
- 1 stick (1/2 cup) cold butter, cut in small cubes
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- ⅓ cup sugar
- 1/8 teaspoon ground cinnamon
- 5 cups blueberries, rinsed and divided*
- 1 cup fresh red raspberries
Preheat oven to 375ºF
- Place oven rack in lowest position. Have a 9-inch tart pan with removable bottom or a 9-inch springform pan ready.
- To make crust in food processor: Process 1 cup flour, 2 tablespoons sugar and the butter with pulsing until pea-sized crumbs form. With motor running, add lemon juice. Process until dough leaves sides of bowl. Remove blade, then dough. If you don’t have a food processor, by hand: Mix 1 cup flour and 2 tablespoons sugar in a medium-size bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle with lemon juice. Pour dough into the tart or springform pan.
- Lightly flour fingers and press dough about 1/4 inch thick over bottom and up the sides of the pan about 1 inch high in spring-form pan.
- Mix remaining 2 tablespoons flour, 1/3 cup sugar and the cinnamon in a large bowl. Add 4 cups blueberries and stir to mix and coat. Spread evenly in crust.
- Bake 50 to 60 minutes until crust is well browned and filling bubbles.
- Remove from oven, place on wire rack. Sprinkle with remaining 1 cup blueberries and the raspberries. Cool completely. Remove pan sides and place tart on serving plate.
Sooo good with whipped cream.
*Note: If you don’t have fresh blueberries, you can use frozen – just make sure they are thawed and drained. I recommend that the 1 cup of blueberries that you sprinkle on after removing the tart from the oven be fresh, however-it creates a much more attractive presentation.