Raspberry Lemon Cream Tarts

Name: Raspberry Lemon Cream Tarts
Yield: 12 tarts
Ingredients: 2 whole 9-inch Pie Crust, Uncooked; 1 can Sweetened Condensed Milk (14 Oz); 3 whole Egg Yolks; 2 Tablespoons Lemon Zest; 1/2 cups Fresh Lemon Juice; 1 1/2 cups fresh raspberries; 1 1/2 cups Heavy Whipping Cream; 1/4 cups Powdered Sugar; 1 teaspoon Vanilla extract

Raspberry Lemon Cream Tarts was pinched from <a href="http://www.laurenslatest.com/raspberry-lemon-cream-tarts/" target="_blank">www.laurenslatest.com.</a>

"Tangy and fresh individual tarts that are perfect for summer!..."

INGREDIENTS

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2 whole 9-inch Pie Crust, Uncooked

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1 can Sweetened Condensed Milk (14 Oz)

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3 whole Egg Yolks

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2 Tablespoons Lemon Zest

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1/2 cups Fresh Lemon Juice

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1 1/2 cups fresh raspberries

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1 1/2 cups Heavy Whipping Cream

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1/4 cups Powdered Sugar

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1 teaspoon Vanilla extract

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