A staple I believe every freezer should have is frozen pie shells. The dough can be thawed, reshaped and used for a variety of pastries, savory and sweet. Using a pie shell here was to rectify forgetting to buy tart shells at the store and not having enough time to make homemade. Using my favorite lemon curd recipe gives this the perfect balance of sweet tart flavor.
Recipes makes 2 9-inch tarts.
2 regular 9-inch frozen pie crusts
2 packages of fresh raspberries, rinsed
1 stick of butter
1 1/2 cups sugar
1/8 tsp salt
1 cup heavy whipping cream
3 tbsp confectioner's sugar
1/2 tsp vanilla
Preheat oven to 400 degrees. Using a fork, prick the bottom and sides of each pie crust, place directly on oven rack and bake 10 to 15 minutes or until golden. Set aside and let cool.
In a bowl, cream together butter and sugar until fluffy, mix in the zest and juice of 4 lemons, and whisk in 1 egg at a time until all 4 eggs are completely incorporated. Pour mixture into a sauce pan and whisk over medium heat until thick. Once thickened, remove from heat and allow to cool 15 minutes, then cover with plastic wrap making sure the plastic wrap actually touches the top to of the curd and allow to cool completely.
Once cool, pour lemon curd into each pie crust and top with fresh raspberries. Refrigerate at least an hour before serving. In a mixing bowl using a whisk or beater, combine heavy whipping cream, vanilla and confectioner's sugar until stiff peaks form. Serve on top of sliced tart.