Hi Rags to Stitches friends! It certainly seems like it has been a while since our last chat, doesn’t it? The holidays blew right by and to be honest I’m ready to take on 2013! I’m also ready to dive into Springs bright and fresh flavors…which is exactly what I bring you today. Of course, in keeping with our New Years “Get Slim” resolutions my recipe today is to be made mini, and shared. (Which isn’t what happened in my neck of the woods. But who cares! Dessert is my downfall.) I love the combination of lemon with raspberry, and I love easy. We have the best of both worlds today! Let me know what you think of these beauties…and have a fabulous week!
What You Need
For the Crust
`10 graham crackers
`1 stick of butter
`1/4 cup powdered sugar
For the Filling
`1 large lemon (juice & zest)
`1/2 cup whole raspberries
`1 package vanilla instant pudding
`1 tsp vanilla extract
What You Do
`Start by making and baking the crust first.
`You will need a mini muffin/cupcake pan and I like to use mini cupcake liners to ensure my tarts do not stick. This recipe makes 24 mini tarts.
`Melt your butter.
`Crush your crackers.
`In a bowl mix everything together.
`Measure about 1 tbs of crust into each cupcake liner. Using a spoon (I used the bottom of a little medicine cup) press the cracker mix to form little tart crusts.
`Bake these for about 8 min or until light golden brown at 325 degrees. You have to bake the tart shells so they hold their form.