Lemon-Raspberry Tassies are perfect for any occasion especially springtime parties!
These beautiful little mini pies have a rich, flaky shell that’s filled with a delicious lemon chess filling that’s topped with fresh raspberries and a sprig of mint. I promise that you can’t eat just one! They disappear fast, so you might as well go ahead and double the recipe!
Simple yet elegant, these bite size treats are incredibly easy to make! Your guests will be wowed because they’ll think that you ordered them from a fancy French bakery!
Lemon-Raspberry Tassies are ideal to serve any time, for any occasion or celebration including:
- engagement parties
- bridal showers
- baby showers
- front porch parties
- girls night out
- as hors d’oeuvres
- as mini desserts
- and they make a GREAT hostess gift (boxed in a beautifully wrapped pastry box)
I love that you can make these up ahead of time and freeze them. They can be frozen for up to two months which is terrific for entertaining! Just thaw the pies out in the refrigerator overnight and garnish with raspberries and mint leaves right before serving.
One of my favorite ways to serve them is on a cheese tray with crackers. The sweet, tart, lemonly custard-chess filling and the fresh raspberries makes it pair perfectly with cheese. My entertaining tip for you!
How to Make Lemon-Raspberry Tassies
The crust or pastry shell is made with 3 simple ingredients, cream cheese, butter and flour. You definitely want to use real butter in the crust recipe. I use a sweet cream butter. In a medium size mixing bowl, beat the cream cheese and butter together and stir in the flour until it forms a dough. Chill the dough in the refrigerator for an hour or pop it in the freezer for about 15 minutes.
After dough has chilled, roll into 24 1-inch balls and place the dough balls in a mini-muffin pan. ( make sure that you have extra flour to roll the dough balls with. I usually sprinkle a little bit of flour on my hands to make it easier to shape the balls.) Press the dough against the bottom and sides of cups. After making the pastry cups, place the muffin pan in the freezer to keep the dough cups cold while making the filling. This keeps the crust from shrinking while baking.
To make the filling, beat together the sugar and butter until light and fluffy. Add the egg, heavy cream, vanilla, lemon juice and the lemon peel. Spoon the filling into the dough cups and bake in a preheated 325 degree oven for about 18 to 22 minutes. Oven temperatures vary so be sure to check on them after 18 minutes. These are tiny and you don’t want to over cooked them.
Cool on a wire rack completely before garnishing with raspberries and mint. Tassies will keep 7 days stored in the refrigerator in an airtight container and up to 2 months in the freezer.
Happy Spring! Please leave a comment below. I would love to hear from you and feel free to ask any question about the recipe.
Lemon-Raspberry Tassies are perfect for springtime entertaining. The rich, flaky shell is filled with a delicious lemon chess filling and topped with a fresh raspberry and a sprig of mint.
- 1 (3-ounce) package cream cheese, softened
- ½ cup (1 stick) butter, softened
- 1 cup all-purpose flour that has been sifted and then measured
- ½ cup granulated sugar
- 2 tablespoons butter, softened
- 1 large egg
- 2 Tablespoons heavy whipping cream or whole milk
- ½ teaspoon vanilla extract
- Juice and peel of ½ lemon
- 24 fresh raspberries
- fresh mint leaves for garnish
- To make the pastry, Beat cream cheese and butter until light and fluffy. Stir in flour and mix until you have a dough ball. Chill for 1 hour in the refrigerator or place in the freezer for about 15 minutes.
- After dough has chilled, shape into 2 dozen (24) 1-inch balls and place in an ungreased mini-muffin pan. Press dough against bottom and sides of cups. Place the muffin pan in the freezer while you prepare the filling. (NOTE: Keeping the dough chill helps prevent the crust from shrinking while baking.)
- To prepare the filling, Preheat the oven to 325 degrees. Beat together sugar and butter. Add egg, whipping cream, vanilla, lemon juice and lemon zest. Beat until well blended. Spoon filling into the dough cups and bake for 18 to 22 minutes or until filling is set. Cool, remove from pans and finish cooling on a wire rack.
- Place one raspberry in depression in the center of each tart and refrigerate until ready to serve. Garnish with a fresh sprig of mint, if desired. Tassies will keep up to 7 days in the refrigerator and will freeze for up to 2 months in the freezer stored in an airtight container.
Do ahead/Freeze Tip: You can make this up several days ahead. Just store in the refrigerator and will freeze for up to 2 months in the freezer. Store in an airtight container.