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Lemon tart is one of my favorites – it’s refreshing, delicious and mostly easy to make. I tend to make lemon tarts quite a lot, and therefore always look for different ways to make it – that’s how this minty lemon tart was created.

This lemon tart is made of almond crust that’s filled with minty lemon cream, topped with light and fluffy yogurt mousse domes, vanilla raspberry jam and a lot of fresh raspberries on top. It’s beautiful, colorful and simply delicious.

Minty Lemon Tart with Yogurt and Raspberries

Photo: Natalie Levin

Minty Lemon Tart with Yogurt and Raspberries

For almond crust:

  • 140 grams (1 cup) all-purpose flour
  • 20 grams (2 tbsp.) almond meal
  • 100 grams (1/2 cup) cold butter cut into cubes
  • 30 grams (3 tbsp.) sugar powder
  • Pinch of salt
  • 1/2 tsp. vanilla extract
  • 1 egg yolk
  • 1-2 tbsp. milk (as needed)

For yogurt mousse:

  • 3 grams (3/4 tsp.) gelatin powder
  • 15 ml. (3 tsp.) water
  • 100 grams (1/2 cup) 3% fat plain yogurt
  • 35 grams (1/4 cup) sugar powder
  • 1/2 tsp. vanilla extract
  • 75 ml. (1/3 cup) heavy cream (very cold)

For minty lemon cream:

  • 3 large eggs
  • 120 grams (1/2 cup + 2 tbsp.) sugar
  • 75 ml. (1/3 cup) lemon juice
  • 6-8 to fresh mint leaves
  • Whole lemon zest
  • 100 grams (1/2 cup) soft butter (cut into cubes)

For vanilla raspberry jam:

  • 100 grams raspberries
  • 60 grams (6 tbsp.) sugar
  • 1 tsp. lemon juice
  • 1/2 tsp. vanilla extract


  • 300-400 grams fresh raspberries
  • Fresh mint leaves


  1. In a food processor with a steel blade put flour, almond meal, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust. Freeze the crust for about an hour.
  7. Preheat oven to 170c degrees.

Blind baking:

  1. Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  2. Bake for about 12-15 minutes.
  3. Remove the weights and the plastic wrap and continue to bake the crust for about 8-12 minutes or until it is golden brown.
  4. Cool completely at room temperature.

Yogurt mousse:

  1. In a small bowl mix gelatin and water and set aside at room temperature for about 10 minutes, until the gelatin absorbs the liquid.
  2. In medium bowl, whisk yogurt, powdered sugar and vanilla until blended.
  3. Melt the gelatin in the microwave until you get a clear liquid.
  4. Pour about 2-3 tablespoons of yogurt mixture into the melted gelatin and stir well until combined.
  5. Return the mixture into the remaining yogurt mixture bowl and mix well.
  6. In a separate bowl, whip cream to soft peaks.
  7. Fold the whipped cream into the yogurt mixture until the mixture is smooth and quite sparse.
  8. Pour the mixture into 5-6 cm diameter domes silicon mild and level the top.
  9. Freeze the mousse domes for 2-3 hours or until they are completely frozen.

Minty lemon cream:

  1. In a medium pot, whisk eggs, sugar, lemon juice, mint leaves and lemon zest and whisk until blended.
  2. Cook the mixture over medium-low heat while whisking constantly until you get a thick cream. This should take about 5-8 minutes.
  3. Strain the cream and add in soft butter. Mix well until dissolved in a mixture.
  4. Transfer the cream into a sealed container and refrigerate for 2-3 hour until completely cold and set.
  5. Vanilla raspberry jam:
  6. In a small sauce pan put raspberries, sugar, vanilla and lemon juice and cook over medium-low heat until mixture thickens a bit.
  7. When jam is done, remove from heat cool at room temperature.

Assemble the tart:

  1. Spread the jam over the baked crust in a thin layer.
  2. Pour about 1/2 of lemon and mint cream and flatten the top. Transfer the remaining cream into a piping bag fitted with 1 cm round piping tip.
  3. Extract the frozen yogurt mousse domes from the mold and arrange on top of the lemon and mint cream.
  4. Arrange fresh raspberries in between the yogurt mousse domes.
  5. Drizzle small droplets of lemon and mint cream between the raspberries.
  6. Garnish with fresh mint leaves and serve.
  • You can use strawberries instead of raspberries.
  • Keep the tart in a closed container in the refrigerator for up to 4-5 days.

Minty Lemon Tart with Yogurt and Raspberries

Photo: Natalie Levin