Zingy Raspberry Lemon Tart

Homemade recipes hold a special place in the culinary world. They not only allow us to experiment with flavors but also connect us to our roots and heritage. One such recipe that embodies freshness, brightness, and a touch of nostalgia is the Zingy Raspberry Lemon Tart. This delightful dessert brings together the tartness of lemons and the sweetness of raspberries, creating a harmonious balance that tantalizes the taste buds.

Discover the delight of homemade desserts with this Zingy Raspberry Lemon Tart recipe! Combining the tartness of fresh lemons and the sweetness of ripe raspberries, this vibrant treat is perfect for summer gatherings or cozy nights in. Learn how to prepare a buttery crust, a creamy lemon filling, and beautifully arrange the raspberries for a stunning presentation. With tips on ingredient quality and variations for dietary needs, enjoy a dessert that brings freshness to your table!

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Ingredients

For the Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ teaspoon salt

½ cup unsalted butter, cold and cubed

1 large egg yolk

2 to 4 tablespoons ice water

For the Filling:

1 cup fresh raspberries (plus extra for garnish)

1 cup granulated sugar

3 large eggs

½ cup freshly squeezed lemon juice (about 3 lemons)

1 tablespoon lemon zest

¼ cup heavy cream

1 tablespoon cornstarch

Pinch of salt

For the Garnish (Optional):

Fresh mint leaves

Whipped cream

Instructions

Prepare the Crust:

- In a large mixing bowl, whisk together the flour, powdered sugar, and salt.

- Add the cold cubed butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

- Stir in the egg yolk. Gradually add ice water, one tablespoon at a time, until the dough comes together. Avoid overworking it.

- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Blind Bake the Crust:

- Preheat your oven to 350°F (175°C).

- Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press it into the pan and trim the excess.

- Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes.

- Remove the weights and parchment, then bake for an additional 10 minutes until golden. Set aside to cool.

Make the Filling:

- In a blender or food processor, combine raspberries and sugar. Blend until smooth. Strain the mixture through a fine mesh sieve to remove seeds.

- In a mixing bowl, whisk together the eggs, lemon juice, lemon zest, heavy cream, cornstarch, and a pinch of salt until well combined.

- Stir in the strained raspberry mixture until smooth and well-blended.

Bake the Tart:

- Pour the filling into the cooled crust. Bake for 25-30 minutes or until the filling is set but still slightly wobbly in the center.

- Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.

Serve:

- Once chilled, slice the tart into wedges. Garnish with fresh raspberries and mint leaves, and serve with a dollop of whipped cream if desired.

Prep Time: 20 minutes | Total Time: 3 hours (including chilling time) | Servings: 8 slices