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Classic Lemon Raspberry Tart

Classic Lemon Raspberry Tart That's a Slice of Sunshine

Enjoy a delightful Classic Lemon Raspberry Tart, a summer treat blending lemon tartness with raspberry sweetness.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 large egg yolk Substitute with flaxseed meal mixed with water for vegan option.
  • 1.5 tablespoons heavy cream Use coconut cream for dairy-free version.
  • 0.5 teaspoon vanilla extract Use almond extract for a different flavor profile.
  • 1.25 cups all-purpose flour Can substitute with a gluten-free flour blend.
  • 0.5 cup icing sugar Use powdered coconut sugar for a healthier option.
  • 0.5 teaspoon salt Balances sweetness and enhances flavor.
  • 8 tablespoons chilled unsalted butter Substitute with vegan butter for dairy-free.
For the Lemon Filling
  • 0.25 cup lemon zest Preferably from organic lemons to avoid pesticides.
  • 0.5 cup lemon juice Freshly squeezed is recommended for the best taste.
  • 1 large egg Stabilizes the filling.
  • 5 large egg yolks Can use aquafaba as a vegan alternative.
  • 0.33 cup honey Maple syrup can be used for a vegan option.
  • 0.125 teaspoon salt Enhances flavor.
  • 4 tablespoons chilled butter Replace with coconut oil for a dairy-free option.
  • 2 tablespoons heavy cream Coconut cream can be used as a non-dairy alternative.
For the Raspberry Topping
  • 10 ounces fresh raspberries If using frozen, thaw and drain well to prevent excess moisture.
  • 0.33 cup honey Use agave syrup for a vegan option.
  • 0.25 teaspoon salt Balances flavors.
  • 3 tablespoons cornstarch Use arrowroot powder as a substitute for a clearer sauce.
  • 1 tablespoon lemon juice Fresh is recommended for best flavor.
  • 2 tablespoons water Thins the coulis slightly during cooking.

Equipment

  • mixing bowl
  • food processor
  • Saucepan
  • Tart Pan
  • Fine sieve
  • Blender

Method
 

Crust Preparation
  1. In a mixing bowl, combine egg yolk, heavy cream, and vanilla extract until well blended.
  2. In a food processor, pulse together flour, icing sugar, and salt.
  3. Add butter and pulse until the mixture resembles coarse crumbs.
  4. Gradually add the egg mixture and process until a dough forms.
  5. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Baking the Crust
  1. Preheat your oven to 375°F (190°C).
  2. On a lightly floured surface, roll out the chilled dough to fit a tart pan.
  3. Press the dough into the pan, ensuring an even thickness, and freeze for 30 minutes.
  4. Line the crust with foil, fill it with pie weights or dried beans, and bake for 30 minutes.
  5. Remove weights and foil, let cool slightly, then reduce the oven temperature to 350°F (175°C).
Lemon Filling Preparation
  1. In a saucepan over medium-low heat, combine lemon zest, lemon juice, egg, egg yolks, honey, and salt.
  2. Stir constantly until the mixture reaches 165°F (74°C).
  3. Remove from heat and stir in chilled butter until melted.
  4. Strain the filling through a sieve for smoothness, mix in heavy cream, and pour carefully into the baked crust.
Baking the Filling
  1. Return the tart to the oven and bake at 350°F (175°C) for 10-12 minutes.
  2. Remove from the oven and let it cool to room temperature on a wire rack.
Raspberry Topping Preparation
  1. Puree fresh raspberries in a blender until smooth.
  2. Strain the puree through a fine sieve to remove seeds.
  3. In a saucepan, whisk together raspberry puree, honey, and salt.
  4. Mix cornstarch with lemon juice and water to form a slurry.
  5. Gradually combine it with the raspberry mixture.
Thickening the Coulis
  1. Place the raspberry mixture over medium heat, stirring until it reaches a simmer and thickens.
  2. Remove from heat and let cool slightly.
Assembling the Tart
  1. Once the tart has cooled, pour the raspberry coulis evenly over the lemon filling.
  2. Refrigerate the assembled tart for at least 2 hours to set.
Serving
  1. After the tart has set, slice and serve chilled or at room temperature.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 350IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Chill the dough, use fresh ingredients, strain for smoothness, monitor baking time, and cool completely before chilling.

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