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Raspberry Lemon Tart
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3 large egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1 1/2 cups fresh raspberries
- Powdered sugar, for dusting
Instructions
- In a food processor, combine 1 1/4 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Pulse to mix.
- Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Add 1 egg yolk and continue to pulse until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead gently to bring it together. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim off any excess dough.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for an additional 5-7 minutes, or until the crust is golden brown. Allow to cool completely.
- In a medium saucepan, whisk together 2 egg yolks, lemon juice, lemon zest, and 1/2 cup of sugar. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let cool to room temperature.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the lemon mixture into the whipped cream until smooth and well combined.
- Spread the lemon cream into the cooled tart shell. Arrange the fresh raspberries on top of the lemon cream.
- Refrigerate the tart for at least 1 hour to set.
- Before serving, dust the tart with powdered sugar. Slice and enjoy!
The Raspberry Lemon Tart is a delectable dessert that originated in France. This exquisite tart features a buttery, flaky crust filled with a luscious lemon curd and topped with vibrant, juicy raspberries. Renowned pastry chefs like Pierre Hermé and François Payard have elevated this classic dessert, making it a staple in patisseries worldwide. The tartness of the lemon curd perfectly complements the sweetness of the raspberries, creating a harmonious balance of flavors. To experience the best version of this dessert, visit renowned patisseries in Paris or upscale bakeries in major cities. The key to a perfect Raspberry Lemon Tart lies in achieving the ideal balance of tangy lemon and sweet raspberries, as well as mastering the art of creating a crisp, golden crust.
55 min
8
320 calories
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