Lemon Raspberry Tarts

Instructions

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1. - Preheat oven to 350°F. Prepare 6 4 in. mini tart pans with vegetable pan spray.
2. - For shells, in large bowl, beat butter and sugar with electric mixer on medium speed just until combined. Add egg yolk and vanilla; beat until combined. Add flour and salt; beat on low speed until a crumbly dough forms (dough will be dry).
3. - Divide mixture between pans. Press dough evenly over bottom and up sides of pans, trimming off any excess. Place pans on a cookie pan and bake 20-25 minutes or until golden brown. Cool 15 minutes in pans; carefully remove shells from pans, loosening from bottoms if necessary. Cool completely on cooling grid.
4. - For filling, in large bowl, beat sugar, cornstarch and salt with electric mixer until free of lumps and well combined, about 1 minute. Add butter and beat until light and fluffy, about 2 minutes. Add egg yolks, one at a time, beating well after each addition. Add lemon juice and beat; mixture will look curdled. Transfer mixture to heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly until thickened and boiling. Strain filling through a fine-mesh strainer; stir in lemon zest.
5. - Pour filling into prepared tart shells. Cover surface of each tart directly with plastic wrap and chill until filling is completely cooled, about 4 hours or overnight.
6. - When ready to serve, top with raspberries and whipped cream.