Raspberry Tartlets

Approximate Time: 5 hours (with 4 hours refrigeration time)
Servings: 24 tartlets

Ingredients
2/3 C butter
5 egg yolks (about 1/3 cup)
1-3/4 C all-purpose flour
1 T baking powder
1/4 tsp salt
3/4 C granulated sugar
1 T finely shredded orange peel
1 C Lemon Curd or Orange Curd (recipe follows) or purchased lemon or lime curd
2 C Raspberries
Powdered sugar for dusting

Directions
Allow butter and egg yolks to stand at room temperature for 30 minutes. Meanwhile, in a medium bowl, combine flour, baking powder, and salt; set aside.
In a large mixing bowl, beat the egg yolks and granulated sugar with an electric mixer on high speed until light and pale, about 3 minutes. Add softened butter and orange peel. Beat on medium speed until well combined, scraping sides of bowl occasionally. Beat in flour mixture just until combined. Divide Dough in half. Wrap dough in plastic wrap; chill for at least 4 hours or up to 24 hours or until firm enough to handle.
Lightly grease twenty-four 1 3/4 in. muffin tin; set aside.
On a lightly floured surface, roll half the dough at a time until 1/4 in. thick. Using a 2 1/2 in. round cookie cutter, cut dough into 12 rounds rerolling as needed. Press a round into the bottom and up the sides of each prepared muffin cup. Repeat rolling and cutting with remaining half of dough.
Bake in a 350 degree F oven for 8-9 minutes or until lightly browned (dough will puff). Remove from oven. Immediately make an indentation so as to form a tart shell (use the rounded bottom of a measuring teaspoon). Cool slightly in pan. Carefully transfer tart shells to a wire rack and let cool. To serve, spoon a scant 1 tablespoon of Lemon Curd into each cooled tart shell. Arrange raspberries on top and dust tartlets with powdered sugar.

Lemon Curd

Ingredients
5 egg yolks
1 C sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Directions
Add enough water to a medium saucepan to come about 1 inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. measure citrus juice and if needed, add enough cold water to reach 1/2 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from hear and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

*I went to a Relief Society cooking group last night where the theme was a Tea Party. These are the prettiest little dessert. They would be perfect for a baby shower or bridal shower. I was very impressed with how well these turned out and how great they looked!