As far as delicious tart is concerned, the lemon raspberry tart makes all others pale in comparison. Whenever the hot summer months are in full force, this is one recipe that easily drowns out the heat thanks to its refreshing lemon zest. Don’t worry though; it’s a lot easier to bake than you think! You can find the original recipe here, however I’ve made some changes to fit my taste.
Keep in mind that the lemon raspberry tart isn't just a summer dessert, it's a perfect choice all year round. Trust me, my friends and family are constantly asking for me to whip this dessert up! And there's a good reason for why they always want more than one slice, it's absolutely delicious.
Take a look at the recipe below and see for yourself, your family is going to love this lemon raspberry tart!
Lemon Raspberry Tart
Ingredients
For the dough:
- ⅔ cup (150 grams) flour
- 1 stick (100 grams) cold butter, cut to cubes
- 4 tablespoon (40 grams) powdered sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 egg
For the filling:
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- 14 oz. (400 grams) sweetend condensed milk can
- ⅔ cup (150 ml.) lemon juice
- ⅞ cup (100 grams) frozen raspberries- do not thaw
For decoration:
- Whipped cream
- Dried raspberries
- Other decorations that you love
Instructions
- In a food processor with a steel blade, place the flour, butter, powdered sugar, vanilla, and salt, then process until a crumbly mixture is obtained.
- Add the egg and continue to process until dough lumps are formed.
- Transfer the dough to a lightly floured work surface and form a disc shape.
- Wrap in plastic wrap and cool in the refrigerator for an hour.
- On a floured surface, roll out the dough to a 3-4 mm thick sheet and set aside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
- Stab the dough with a fork.
- Freeze the dough inside the pan for an hour.
- Set the oven to 170°C / 350°F with the fan.
- Place a sheet of heat resistant nylon or crumpled baking paper on the dough and fill with dry beans/chickpeas or special weights for baking. (This is known as “Baking blind" and is the process of baking a pie crust or other pastry without the filling.)
- Bake blind for 13 minutes.
- Remove the weights from the dough and continue baking for 5 more minutes.
- Mix all of the filling ingredients in a bowl.
- When the 5 minutes are over, pour the filling onto the dough and bake for 13 minutes.
- Cool at room temperature.
- Decorate with whipped cream and dried raspberries.
- Enjoy!
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