Go Back
Lemon Raspberry Tart on a marble surface

Lemon Raspberry Tart

A sweet, firm tart filled with lemon cream and topped with whipped cream and dried raspberries. Beautiful, tasty and festive.
Prep Time 15 mins
Cook Time 31 mins
Resting time 2 hrs
Course Dessert
Cuisine American
Servings 12 servings


For the dough:

  • 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
  • cup (150 ml.) lemon juice
  • cup (100 grams) frozen raspberries- do not thaw

For decoration:

  • Whipped cream
  • Dried raspberries
  • Other decorations that you love


  • 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!