Zingy Raspberry Lemon Tart

When it comes to desserts that encapsulate the essence of summer, few can compete with the refreshing zing of a raspberry lemon tart. This delightful pastry combines the tartness of fresh lemons with the sweet-tart flavor of ripe raspberries, creating a harmonious balance that tantalizes the taste buds. The raspberry lemon tart is not only a feast for the palate but also a visual delight, with its vibrant colors and elegant presentation making it a perfect centerpiece for any gathering.

Discover the perfect summer dessert with this Zingy Raspberry Lemon Tart recipe! This vibrant tart combines the tanginess of fresh lemons and sweet raspberries, creating a refreshing treat that is both visually stunning and delicious. Ideal for any gathering, this guide walks you through essential ingredients, preparation steps, and cooking techniques to help you create a tart that will impress. Enjoy the delightful harmony of flavors while exploring creative variations to make it your own!

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Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ teaspoon salt

½ cup unsalted butter, chilled and cubed

1 large egg yolk

2 tablespoons ice water

For the Lemon Filling:

3 large eggs

1 cup granulated sugar

⅓ cup fresh lemon juice (approximately 2-3 medium lemons)

Zest of 2 lemons

½ cup heavy cream

1 tablespoon cornstarch

For the Raspberry Swirl:

1 cup fresh raspberries (or thawed frozen raspberries)

2 tablespoons granulated sugar

1 teaspoon lemon juice

For Garnish:

Whipped cream

Fresh raspberries

Additional lemon zest

Instructions

Prepare the Tart Crust:

- In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk these dry ingredients together until well mixed.

- Add the chilled, cubed butter to the mixture. Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture resembles coarse crumbs or sand.

- Stir in the egg yolk and ice water, mixing gently until the dough starts to come together. Avoid over-mixing.

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

Preheat the Oven:

- While the dough is chilling, preheat your oven to 350°F (175°C).

Blind Bake the Crust:

- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Gently transfer the rolled-out dough into the tart pan, ensuring it fits into the edges without stretching. Trim any excess dough hanging over the edges.

- Use a fork to prick the bottom of the tart shell to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans for blind baking.

- Bake the crust for 15 minutes. Carefully remove the weights and parchment paper, and return the crust to the oven for an additional 10-12 minutes, or until it turns golden brown. Allow it to cool completely.

Make the Raspberry Swirl:

- In a small saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook the mixture while stirring occasionally until the raspberries break down and release their juices, about 5 minutes.

- Once cooked, remove the saucepan from heat and strain the mixture through a fine mesh sieve to remove seeds if desired. Let the raspberry puree cool.

Prepare the Lemon Filling:

- In a large mixing bowl, vigorously whisk together the eggs and granulated sugar until the mixture turns pale and fluffy.

- Add the fresh lemon juice, lemon zest, heavy cream, and cornstarch. Whisk until everything is well incorporated and smooth.

Assemble the Tart:

- Pour the prepared lemon filling into the cooled tart crust.

- Using a spoon, drop dollops of the raspberry mixture onto the surface of the lemon filling. Carefully swirl the raspberry topping into the lemon filling with a skewer or toothpick, creating a beautiful marbled effect.

Bake the Tart:

- Bake the assembled tart in the preheated oven for 25-30 minutes, or until the filling is set with slightly puffed edges. Keep in mind that the center may still have a slight jiggle, which is ideal.

- Remove the tart from the oven and allow it to cool completely at room temperature. After it has cooled, refrigerate it for at least 2 hours before serving.

Serve:

- Once chilled, slice the tart into equal servings. Plate each slice with a dollop of whipped cream, a few fresh raspberries, and a sprinkle of lemon zest for that extra pop of flavor.

Prep Time: 30 minutes | Cook Time: 50 minutes | Total Time: 2 hours 20 minutes | Servings: 8 slices