INGREDIENTS:
DIRECTIONS:
FOR THE TART SHELLS
Step 1
Add the flour, powdered sugar, and salt in a food processor and pulse to combine. Scatter the butter pieces in the processor and pulse to break up the butter, about five times. Add the egg, lemon zest and juice and pulse until the mixture resembles wet sand.
Step 2
Wrap in saran and refrigerate for at least an hour.
Step 3
Preheat your oven to 350 degrees.
Step 4
Spray twelve 4-inch tart pans with nonstick cooking spray.
Step 5
Press the dough into the bottom and up the sides of the mini tart pans. Prick the dough with a fork and place in the freezer for five to ten minutes.
Step 6
Remove from the freezer and place a small round of parchment in the tart shell. Fill with beans or pie weights to prevent the shell from puffing up.
Step 7
Bake in your preheated oven for 20 minutes, until the edges of the crust start to turn golden brown. Allow to cool completely before filling.
FOR THE RASPBERRY PUREE
Step 1
Blend the raspberries in a blender until fully pureed. Strain through a fine mesh strainer into a small saucepan.
Step 2
Add the cane sugar and lemon juice, bring to a simmer, stirring often, until the puree thickens and reduces to about ⅓ cup, about 15 minutes. Allow to cool.
FOR THE LEMONADE CURD
Step 1
Whisk the lemon juice and zest, cane sugar, heavy cream, eggs and egg yolks in a medium saucepan over low heat until combined.
Step 2
Increase heat to medium and add the butter, stirring continuously, until the mixture thickens, about 8-10 minutes.
Step 3
Strain the curd and set aside to cool.
ASSEMBLE THE TARTS
Step 1
Add the raspberry puree to the lemon curd and mix until fully combined.
Step 2
Remove the parchment and pie weights and pour the raspberry lemonade curd into the tart shells.
Step 3
Smooth tops with a spatula, and bake until the curd is set, about 15 minutes.
Step 4
Let cool slightly on a rack, and then finish cooling completely in the refrigerator, about 2 hours more.
Garnish with homemade whipped cream, raspberries, edible flowers, lemon zest and mint leaves
