Recipe for Raspberry Lemon Tart, a refreshing light dessert with sharp berry and citrus notes. Simple combination with a powerful punch of flavor.
Are you a “tart” fan? Do you like the way lemon makes your mouth pucker or the zingy taste of a fresh red raspberry?! How about cold berry curd in a crispy almond crust? I answered YES to all of these, deciding to combine lemon with raspberries for a sweet and sour blend that tickles the tongue.
Every now and then you need a little break from chocolate. Yes, I said it. Besides fresh berries are only around for a short period of time, take advantage of it. Go to your local farmer’s market or berry patch and stock up.
This raspberry lemon tart deserves to be enjoyed after brunch or lunch on a sunny afternoon. Savoring a fresh slice while relaxing in the hammock sounds pretty good too. Or you could just eat it straight from the pan with the fridge door open, no judgement here:)
Recipe inspired by Tutti Dulci!
Raspberry Lemon Tart
Raspberry Lemon Filling
- 4 cups (600 g) raspberries
- 1/2 cup (112.50 g) organic sugar
- Zest of one lemon
- 3 Tbsp fresh lemon juice
- 2 Tbsp water
- 2 large egg yolks
- 3 Tbsp cornstarch
- 1/8 tsp salt
- 1 Tbsp chilled unsalted butter cubed
- 1 cup (128 g) all purpose flour
- 1/2 cup (64 g) almond meal
- 1/4 cup (112.5 g) organic sugar
- 1/4 tsp salt
- 7 Tbsp unsalted butter chopped into cubes
- 1 tsp vanilla
- 1 cup (150 g) raspberries
- Lemon zest or curls
Raspberry Lemon Filling
In a saucepan on medium high heat, combine raspberries, sugar, lemon zest, lemon juice, and water.
Bring to a boil then reduce heat and simmer for 5 minutes (stirring continuously).
Remove saucepan from heat and let cool for 5-10 minutes.
Pour mixture into blender and pulse until smooth.
Take a metal sieve and place over a bowl. Pour raspberry lemon mixture onto sieve and strain the liquid. Use a spoon of spatula to press the liquid from the seeds through the sieve and into the bowl.
Discard the seeds.
In a separate bowl which together egg yolks and cornstarch.
Combine raspberry lemon liquid and cornstarch mixture into cleaned saucepan.
Place on stove at medium-low heat to bring to a boil. Allow to cook for approximately one minute and remove from heat. Immediately stir in butter and salt until melted.
Pour berry mixture into bowl and cover with plastic wrap. Place in the fridge for 2-3 hrs to set and cool.
While your raspberry lemon filling is in the fridge make your crust.
Spray your 11 inch circular tart crust with non-stick spray and preheat oven to 350 F (190 C).
In a medium bowl whisk together all purpose flour, almond meal, sugar, and salt.
Drop in your chopped butter cubes with vanilla. Begin mixing the butter into the flour with your hands. Mash the butter into the flour with your finger tips and then roll through your palms. Mix until resembles cornmeal.
Spoon crust crumbs into your tart pan. Use your finger tips and press mixture firmly and evenly across the bottom of the pan and up the sides.
Place tart pan in freezer for 15-30 min to set.
Bake crust only for 20-30 min until golden. Allow to cool completely before adding filling.
Assemble tart, by spooning raspberry lemon filling into the cooled crust. Use a spatula to smooth out an even layer. Place fresh raspberries onto filling in any design you choose. Sprinkle on some lemon zest.
Place entire tart back in the fridge to chill for 2-3 hrs before serving.