Lemon Raspberry Tart
A sweet, firm tart filled with lemon cream and topped with whipped cream and dried raspberries. Beautiful, tasty and festive.
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!