Raspberry Lemon Tart
Bright, zesty, and irresistibly sweet, this Raspberry Lemon Tart is the perfect balance of tart citrus and juicy berries, making it an elegant dessert centerpiece. Featuring a buttery homemade pastry crust, a creamy lemon filling infused with fresh lemon juice and zest, and a vibrant topping of plump raspberries, every bite is a delightful dance of flavors and textures. This recipe not only guides you through creating the ultimate lemon tart but also elevates it with the refreshing addition of fresh raspberries and a powdered sugar dusting. Ideal for spring gatherings, summer parties, or anytime you want a show-stopping dessert, this Raspberry Lemon Tart is surprisingly simple to prepare and guaranteed to impress. Indulge in this sweet-tart masterpiece that’s as stunning to behold as it is delicious to devour.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter (cold, cubed)
- 50 g Powdered sugar
- 1 Egg yolk
- 1 tbsp Ice water
- 3 Eggs
- 150 g Granulated sugar
- 120 ml Lemon juice (freshly squeezed)
- 2 tbsp Lemon zest (from 2 lemons)
- 120 ml Heavy cream
- 250 g Fresh raspberries
- 1 tbsp Powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and rub it into the flour until the mixture resembles coarse breadcrumbs.
Add the egg yolk and ice water to the flour mixture. Mix until the dough comes together. If needed, add a few more drops of ice water. Do not overwork.
Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch tart tin. Gently press the dough into the tin, trimming any excess. Chill for another 10 minutes.
Prick the base of the tart shell with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper. Bake for another 10 minutes until golden. Let the shell cool completely.
In a medium mixing bowl, whisk together the eggs and granulated sugar until well combined. Add the lemon juice, lemon zest, and heavy cream, whisking until smooth.
Pour the lemon filling into the cooled tart shell. Bake at 325°F (160°C) for 25-30 minutes, or until the filling is set but slightly wobbly in the center. Cool completely on a wire rack.
Once cooled, arrange the fresh raspberries on top of the tart. Dust with powdered sugar just before serving.
Slice and enjoy your Raspberry Lemon Tart!
Nutrition Facts
Calories |
3075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1081 mg | 360% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 401.9 g | 146% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 222.5 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 238 mg | 18% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 980 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.
