Easy Raspberry Tart

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Easy Raspberry Tart
 
Serving size: 1 each
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 127 (6% DV)
Fat: 7g (11% DV)
Carbohydrates: 13g (4% DV)
Protein: 3g (7% DV)
Description: http://www.thekitchn.com/thekitchn/holidays-mothers-day/the-easiest-raspberry-tarts-youll-ever-makecookbook-recipe-115322
Ingredients:  Makes 24 servings (24 each)

Tip: For nutritional information on all the ingredients in Easy Raspberry Tart just click on each ingredient name. Then adjust the serving size for any Easy Raspberry Tart ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Preheat the oven to 450 degrees. Lightly spray a muffin tin with cooking spray. Working with one pie crust at a time, unroll it, and use a 3-inch biscuit cutter to cut 12 circles. Take each circle of dough and roll it gently with a rolling pin until it's just a bit bigger and thinner, so that it will fill a muffin cup. When you press the dough into the muffin tin, the top of the dough should reach the top of the cup with rippled edges (see photo #3). Bake the tart shells for 10 minutes, until golden brown. Let cool.

In a large bowl, dissolve the gelatin in the lemon juice and stir. Whisk in the lemon zest and condensed milk. Add the raspberries and their juices. Stir well to combine. (You can use a hand-held mixer to make the filling extra smooth, if you'd like.) Fill the baked, cooled tart shells with a few spoonfuls of the raspberry mixture, or divide the filling between the two pie crusts. Cover with plastic wrap and chill until firm. Garnish with fresh raspberries or whipped cream.
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