{"id":15322,"date":"2017-02-12T06:31:05","date_gmt":"2017-02-12T04:31:05","guid":{"rendered":"https:\/\/www.oogio.net\/?p=15322\/"},"modified":"2022-01-15T10:36:56","modified_gmt":"2022-01-15T08:36:56","slug":"raspberry-lemon-tart-with-vanilla-cream","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/raspberry-lemon-tart-with-vanilla-cream\/","title":{"rendered":"Raspberry Lemon Tart with Vanilla Cream"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">If you like lemon tart \u2013 you&#8217;re going to LOVE this raspberry lemon tart! It&#8217;s a sweet combination between lemon, raspberry and vanilla, and it&#8217;s simply divine and so tasty.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">A buttery crust filled with lemon and raspberry cream topped with vanilla whipped cream and lots of raspberries and lemon peel. YUM!<\/p>\n<div id=\"attachment_15324\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15324\" class=\"wp-image-15324\" title=\"Raspberry Lemon Tart with Vanilla Cream\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/lemon_raspberry_and_vanilla_tart-s.jpg\" alt=\"Raspberry Lemon Tart with Vanilla Cream\" width=\"800\" height=\"1173\" \/><p id=\"caption-attachment-15324\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21068--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Raspberry Lemon Tart with Vanilla Cream<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>40 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tbsp. cold water (as needed)<\/li>\n<\/ul>\n<h4>For lemon and raspberry filling:<\/h4>\n<ul>\n<li>3 large egg yolks<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<li>Zest of one lemon<\/li>\n<li>400 grams sweetened condensed milk<\/li>\n<li>150 ml. lemon juice<\/li>\n<li>100 grams frozen or fresh raspberries<\/li>\n<\/ul>\n<h4>Vanilla cream:<\/h4>\n<ul>\n<li>375 ml. heavy cream<\/li>\n<li>25 grams sugar powder<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 tsp. cream stabilizer or instant vanilla pudding mix<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Dried raspberries<\/li>\n<li>Lemon peel<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>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.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>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.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<\/ol>\n<h4>Blind baking:<\/h4>\n<ol>\n<li>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.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>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.<\/li>\n<li>Cool at room temperature.<\/li>\n<\/ol>\n<h4>Lemon and raspberry filling:<\/h4>\n<ol>\n<li>In a bowl beat egg yolks, vanilla, salt, lemon zest and condensed milk until blended.<\/li>\n<li>Add lemon juice and mix until smooth.<\/li>\n<li>Pour the mixture into the crust and sprinkle raspberries on top.<\/li>\n<li>Bake for about 10-15 minutes, or until the lemon filling is set on the edges but still slightly soft in the center.<\/li>\n<li>Cool completely at room temperature before decoration.<\/li>\n<\/ol>\n<h4>Vanilla cream:<\/h4>\n<ol>\n<li>In a bowl of a mixer, whip cream, powdered sugar, vanilla and stabilizer until you get stable cream.<\/li>\n<li>Transfer the cream into a pastry bag with a Saint Honor\u00e9 piping tip drizzle long strips on top of lemon and raspberry cream.<\/li>\n<li>Garnish with raspberries and dried lemon peel.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the pie in a closed container in the refrigerator up to 3-4 days. Add the decoration before serving.<\/li>\n<li style=\"text-align: left\">You can use fresh raspberries for decoration.<\/li>\n<li style=\"text-align: left\">Instead of lemon you can use key-lime or lime. Flavors will vary accordingly.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_15323\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15323\" class=\"wp-image-15323\" title=\"Raspberry Lemon Tart with Vanilla Cream\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/lemon_raspberry_and_vanilla_tart2-s.jpg\" alt=\"Raspberry Lemon Tart with Vanilla Cream\" width=\"800\" height=\"520\" \/><p id=\"caption-attachment-15323\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>If you like lemon tart \u2013 you&#8217;re going to LOVE this raspberry lemon tart! It&#8217;s a sweet combination between lemon, raspberry and vanilla, and it&#8217;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! Raspberry Lemon Tart [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35133,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1841,1636,1596,1619],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Raspberry Lemon Tart with Vanilla Cream | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/raspberry-lemon-tart-with-vanilla-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raspberry Lemon Tart with Vanilla Cream | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"If you like lemon tart \u2013 you&#8217;re going to LOVE this raspberry lemon tart! It&#8217;s a sweet combination between lemon, raspberry and vanilla, and it&#8217;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! 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It&#8217;s a sweet combination between lemon, raspberry and vanilla, and it&#8217;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! 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