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Raspberry Lemon Tarts

Prep Time 2 hours
Total Time 2 hours
Difficulty 1.0 Easy
Calories Per Servings 240 Calories
Servings 6
Nutrition facts Nutrition facts


Perfect summertime dessert.

Ingredients 9


1 pkg (16 oz) DOLE® Fresh Frozen Raspberries, defrosted
1/2 cup granulated sugar
5 tsp cornstarch
3/4 cup cold water
egg yolk(s)
3 tbsp fresh lemon juice
1 tsp butter or margarine
1 pkg (6 crusts) prepared tart crusts
  mint sprigs (optional)



1/2 cup granulated sugar
5 tsp cornstarch
3/4 cup cold water
2 egg yolks
3 tbsp fresh lemon juice
1 tsp margarine or butter


Stir together sugar and cornstarch until blended in small saucepan. Mix in water and egg yolks. Cook over medium heat, stirring until bubbles and thickens, about 10 minutes. Blend in lemon juice and margarine/ butter.


1 pkg (16 oz) DOLE® Fresh Frozen Raspberries, defrosted and drained
1 pkg (6 crusts) prepared tart crusts
Mint sprigs (optional)


Divide raspberries between tarts. Spoon on lemon filling. Chill. Garnish each tart with a mint sprig.

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