Lemon Custard Tart with Raspberries
Indulge in the perfect balance of zesty citrus and sweet berries with this Lemon Custard Tart with Raspberries. Featuring a buttery, homemade tart crust and a luxuriously smooth lemon custard filling, this elegant dessert is crowned with fresh, juicy raspberries and a delicate dusting of powdered sugar. With its bright, tangy flavors and creamy texture, this tart is a show-stopping treat for any occasion, from a summer gathering to an elegant dinner party. The easy-to-follow recipe takes you through key baking techniques, like blind baking the crust and creating a silky custard, ensuring impressive results every time. Serve chilled for a refreshing and dazzling dessert that’s as beautiful as it is delicious. Perfect for lemon lovers and fans of fruit-forward desserts!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 50 grams Powdered sugar
- 2 Egg yolks
- 1 tablespoon Cold water
- 250 milliliters Heavy cream
- 3 Eggs
- 100 grams Granulated sugar
- 120 milliliters Lemon juice
- 2 teaspoons Lemon zest
- 200 grams Fresh raspberries
- 1 tablespoon Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Add the cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
Add the egg yolks and cold water to the mixture. Mix gently with your hands until the dough just comes together. Form the dough into a disc, wrap with plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 180°C (350°F). Lightly grease a 9-inch tart pan with removable bottom.
Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Carefully transfer the dough to the tart pan, pressing it evenly into the bottom and sides. Trim any excess dough. Prick the base with a fork and chill for another 15 minutes.
Line the tart shell with parchment paper and fill with baking weights or dried beans. Blind bake the tart shell for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Remove from the oven and let cool completely.
In a medium saucepan over medium heat, combine the heavy cream, granulated sugar, lemon juice, and lemon zest. Heat gently until the sugar dissolves, but do not let it boil. Remove from heat.
In a separate bowl, whisk the eggs together. Slowly pour the warm cream mixture into the eggs, whisking constantly to avoid curdling.
Strain the custard mixture through a fine-mesh sieve into the cooled tart shell. Bake at 150°C (300°F) for 25-30 minutes, or until the custard is set but still slightly wobbly in the center.
Remove from the oven and allow the tart to cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
Top the chilled tart with fresh raspberries, arranged in a decorative pattern. Dust with powdered sugar before serving.
Nutrition Facts
Calories |
3719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 120.8 g | 604% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1454 mg | 485% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 384.0 g | 140% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 169.6 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 259 mg | 20% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
