Go Back
When the sun shines bright and the days grow longer, nothing tantalizes the taste buds quite like a refreshing dessert. The Zingy Raspberry Lemon Tart embodies the essence of summer with its vibrant flavors and delightful balance of sweet and tart. This beautiful dessert is a celebration of the classic pairing of raspberries and lemons, which not only enhances its flavor but also adds a pop of color to your table.

Zingy Raspberry Lemon Tart

Indulge in the refreshing flavors of summer with this Zingy Raspberry Lemon Tart. This delightful dessert combines the vibrant tang of raspberries and the zesty kick of lemons, creating a perfect balance of sweet and tart. Made with fresh, wholesome ingredients and showcasing the essence of Mediterranean cuisine, it is not only visually stunning but also packed with health benefits. Ideal for gatherings or a sunny afternoon treat, this tart is sure to impress everyone at the table. Enjoy the bright taste of summer with each delicious slice!
Print Recipe Pin Recipe

Ingredients
  

For the Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, chilled and cubed

1 large egg yolk

1-2 tablespoons cold water

For the Lemon Curd Filling:

3 large eggs

1 cup granulated sugar

½ cup freshly squeezed lemon juice (from about 3-4 lemons)

Zest from 2 lemons

½ cup unsalted butter, cubed

For the Raspberry Layer:

2 cups fresh raspberries (or frozen, thawed)

2 tablespoons granulated sugar

1 tablespoon cornstarch

For Garnish:

Fresh raspberries

Sifted powdered sugar

Fresh mint leaves (optional)

Instructions
 

Prepare the Crust:

    - In a food processor, combine the all-purpose flour and powdered sugar. Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized bits of butter.

      - Add the egg yolk and pulse again to incorporate. Gradually add cold water, one tablespoon at a time, until the dough begins to form but is not sticky.

        - Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.

          Preheat the Oven:

            - Preheat your oven to 350°F (175°C) so it reaches the right temperature by the time you're ready to bake.

              Roll the Dough:

                - On a lightly floured surface, use a rolling pin to roll out the chilled dough to about ¼ inch thick, ensuring it’s large enough to fit a 9-inch tart pan.

                  - Carefully transfer the rolled dough to the tart pan, pressing it gently into the corners and sides. Trim off any excess dough hanging over the edges for a clean finish.

                    Blind Bake the Crust:

                      - Line the crust with parchment paper and fill it with pie weights or dried beans to prevent bubbling. Bake in the preheated oven for 15 minutes.

                        - After 15 minutes, carefully remove the parchment and weights, then bake for an additional 10 minutes or until the crust is a golden brown. Let it cool completely on a wire rack.

                          Make the Lemon Curd Filling:

                            - In a medium saucepan over medium heat, whisk together the eggs, granulated sugar, freshly squeezed lemon juice, and lemon zest until well combined. Stir constantly to avoid curdling. Continue cooking until the mixture thickens and coats the back of a spoon, approximately 7-10 minutes.

                              - Once thickened, remove from heat and strain through a fine mesh sieve into a clean bowl to eliminate any lumps. Stir in the cubed butter until fully melted and the mixture is smooth.

                                - Carefully pour the lemon curd into the cooled tart shell, spreading it evenly across the surface.

                                  Prepare the Raspberry Layer:

                                    - In a small mixing bowl, gently toss the fresh raspberries with the granulated sugar and cornstarch until well coated.

                                      - Layer the sweetened raspberries evenly over the lemon curd filling to create a vibrant top layer.

                                        Chill:

                                          - Place the tart in the refrigerator to chill for at least 2 hours or until set. This helps the flavors meld and the filling firm up perfectly.

                                            Serve:

                                              - Just before serving, garnish the tart with a sprinkle of sifted powdered sugar, additional fresh raspberries, and a touch of fresh mint leaves for a beautiful presentation.

                                                Prep Time, Total Time, Servings: 25 min | 3 hours | 8 servings