If you like lemon tart – you’re going to LOVE this raspberry lemon tart! It’s a sweet combination between lemon, raspberry and vanilla, and it’s simply divine and so tasty.
A buttery crust filled with lemon and raspberry cream topped with vanilla whipped cream and lots of raspberries and lemon peel. YUM!
Photo: Natalie Levin
Raspberry Lemon Tart with Vanilla Cream
Servings 24 cm round tart pan
Ingredients
For short crust pastry:
- 150 grams all-purpose flour
- 100 grams cold butter cut into cubes
- 40 grams icing sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 1 egg yolk
- 1-2 tbsp. cold water as needed
For lemon and raspberry filling:
- 3 large egg yolks
- 1/2 tsp. vanilla extract
- Pinch of salt
- Zest of one lemon
- 400 grams sweetened condensed milk
- 150 ml. lemon juice
- 100 grams frozen or fresh raspberries
Vanilla cream:
- 375 ml. heavy cream
- 25 grams sugar powder
- 1 tsp. vanilla extract
- 1 tsp. cream stabilizer or instant vanilla pudding mix
Decoration:
- Dried raspberries
- Lemon peel
Instructions
Crust:
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In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
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Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
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Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
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Wrap in plastic wrap and refrigerate for about an hour.
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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.
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Using a fork create holes in the crust. Freeze the crust for about an hour.
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Preheat oven to 170c degrees.
Blind baking:
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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.
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Bake for about 12-14 minutes.
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Remove the weights and the plastic wrap and continue to bake the crust for about 5-6 minutes or until it is brown but still not completely baked.
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Cool at room temperature.
Lemon and raspberry filling:
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In a bowl beat egg yolks, vanilla, salt, lemon zest and condensed milk until blended.
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Add lemon juice and mix until smooth.
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Pour the mixture into the crust and sprinkle raspberries on top.
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Bake for about 10-15 minutes, or until the lemon filling is set on the edges but still slightly soft in the center.
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Cool completely at room temperature before decoration.
Vanilla cream:
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In a bowl of a mixer, whip cream, powdered sugar, vanilla and stabilizer until you get stable cream.
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Transfer the cream into a pastry bag with a Saint Honoré piping tip drizzle long strips on top of lemon and raspberry cream.
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Garnish with raspberries and dried lemon peel.
Recipe Notes
- Keep the pie in a closed container in the refrigerator up to 3-4 days. Add the decoration before serving.
- You can use fresh raspberries for decoration.
- Instead of lemon you can use key-lime or lime. Flavors will vary accordingly.
Photo: Natalie Levin