Gather the ingredients - * Pie crust * Lemon curd * Raspberries * Whipped cream
– Roll out your pie crust 1/8" thick and cut out four large circles that are 1/4" larger than the base of your tart pans. – Press each pie crust into a tart pan and then poke the bottom a few times with a fork.
– Place a piece of parchment paper over each crust and fill the center with pie weights or dried beans. – Bake for 10 minutes, then remove the pie weights and bake for an additional 5 minutes. – When the crusts are golden brown, remove them from the oven and allow them to cool completely before filling.
To assemble, remove a cooled crust from the tart pan and fill the center with lemon curd.
Pipe whipped cream on top and garnish with fresh raspberries.