How do I make lemon raspberry croissant tarts?

Tantalize your taste buds with our zesty lemon raspberry croissant tarts. A delightful citrus-infused dessert that's summer in every bite!

You'll need

Items needed to answer the question, How do I make lemon raspberry croissant tarts. Items include: Store-bought croissant dough Heavy cream Sugar Lemon (zest) Raspberries Mint leaves

Store-bought croissant dough 1 sheet
Heavy cream 1 cup
Sugar 1/4 cup
Lemon (zest) 1 lemon
Raspberries 1 cup
Mint leaves for garnish

Take note
Handle the sharp tools carefully, and don't forget to preheat your oven!

1

Prepare the croissant dough

Start by rolling out the store-bought croissant dough on a lightly floured surface. Then cut the dough into squares or rounds, depending on the shape you prefer for your tarts.

2

Bake the croissant bases

Place the cut croissant dough onto a baking sheet lined with parchment paper. Bake them in a preheated oven at 375°F (190°C) for about 10-12 minutes, or until golden brown and flaky. Once done, let them cool completely.

3

Make the lemon cream filling

In a mixing bowl, combine 1 cup of heavy cream, 1/4 cup of sugar, and the zest of one lemon. Whip until the mixture thickens and holds stiff peaks. Be careful not to overwhip!

4

Prepare the raspberry sauce

In a saucepan, heat 1 cup of raspberries with 1/4 cup of sugar over medium heat. Stir occasionally until the raspberries break down and the mixture thickens into a sauce-like consistency. Remove from heat and let it cool.

5

Assemble the tarts

Spread a dollop of lemon cream filling onto each baked croissant base. Top it off with a spoonful of raspberry sauce, and then garnish with fresh raspberries and mint leaves for an extra pop of color.

6

Chill and serve

Place the assembled tarts in the refrigerator for at least 1 hour to set. Once chilled, serve them to your eager guests or enjoy them all by yourself. You deserve it!