Lemon Raspberry Tarts

• 1 3/4 cups crushed vanilla wafer cookies, packed
• 1/4 cup Land O Lakes Butter, melted
• 3 tablespoons finely chopped fresh basil leaves
• 3/4 cup lemon curd
• 3/4 cup Land O Lakes Heavy Whipping Cream
• 1 (6-ounce) container fresh raspberries

1. Heat oven to 375F.
2. Combine all crust ingredients in bowl.
3. Divide mixture among 4 (4-inch) tart pans; press firmly into pans.
4. Bake 6-8 minutes or until lightly browned.
5. Cool completely.
6. Spread 1 tablespoon lemon curd over each crust.
7. Place remaining lemon curd in bowl; beat at medium speed until smooth and light yellow in color.
8. Place chilled whipping cream into chilled bowl; beat at high speed, scraping bowl often, until soft peaks form.
9. Add whipped lemon curd to whipped cream; continue beating, scraping bowl often, until just combined.
10. (Do not overbeat.)
11. Pour filling into tart crusts; smooth tops.
12. Place raspberries over filling.
13. Cover; refrigerate at least 1 hour.

vanilla wafer cookies, butter, fresh basil, lemon curd, cream, fresh raspberries

Taken from www.landolakes.com/recipe/3447/lemon-raspberry-tarts (may not work)