Lemon-Almond Tarts

• Vanilla Wafer Crusts
• 75 vanilla wafers
• 1/4 cup powdered sugar
• 1/2 cup butter, melted
• Lemon-Almond Filling
• 1 (7-oz.) package almond paste
• 2 large eggs
• 1/4 cup granulated sugar
• 2 tablespoons melted butter
• 2/3 cup lemon curd
• 2 (6-oz.) packages fresh raspberries
• Garnish: fresh mint sprigs

1. Prepare Crusts: Preheat oven to 350u0b0. Pulse vanilla wafers in a food processor 8 to 10 times or until finely crushed. Stir together crushed wafers, powdered sugar, and butter in a medium bowl. Press crumb mixture on bottom and up sides of 6 lightly greased 4-inch tart pans with removable bottoms. Place on a baking sheet.
2. Bake at 350u0b0 for 10 to 12 minutes or until lightly browned. Transfer to a wire rack. Let cool completely (about 30 minutes).
3. Meanwhile, prepare Filling: Reduce oven temperature to 325u0b0. Beat almond paste and next 3 ingredients at medium speed with an electric mixer until well blended. Pour mixture into crusts.
4. Bake at 325u0b0 for 18 to 20 minutes or until set and just beginning to brown around edges. Let cool on a wire rack 30 minutes. Spread 1 1/2 Tbsp. lemon curd onto each tart. Cover and chill 1 to 24 hours. Remove tarts from pans, and top with raspberries just before serving. Garnish, if desired.
5. Find almond paste in the baking aisle, either in a tube-shaped plastic wrapper (which we call for in this recipe) or a can. If you find it only in a can, use 3/4 cup. We tested with Odense Pure Almond Paste.

vanilla wafer crusts, vanilla wafers, powdered sugar, butter, lemonalmond filling, almond paste, eggs, granulated sugar, butter, lemon curd, fresh raspberries, mint sprigs

Taken from www.myrecipes.com/recipe/lemon-almond-tarts (may not work)