Raspberry Lemon Tart Recipe

If you’ve been searching for a bright, luscious dessert that balances tangy, sweet, and buttery flavors perfectly, this Raspberry Lemon Tart Recipe is exactly what you need in your life. The crisp, tender tart crust pairs beautifully with a silky lemon custard bursting with fresh raspberries, delivering a refreshing pop of color and flavor in every bite. It’s one of those crowd-pleasers that feels elegant yet approachable, making it an ideal treat for everything from casual family dinners to special celebrations. Once you try this recipe, I promise it’ll quickly become a favorite you’ll want to make again and again.

Ingredients You’ll Need

Keeping the ingredients simple yet premium is key to achieving that perfect balance of flavor and texture in this Raspberry Lemon Tart Recipe. Each ingredient plays an essential role, from the flaky crust to the tangy filling and the fresh fruit that brings it all to life.

• 1 large egg yolk: Helps bind the crust together, adding richness.
• 1 tablespoon heavy cream: Adds moisture and smoothness to the crust.
• ½ teaspoon pure vanilla extract: Enhances flavor without overpowering the lemon.
• 1 ¼ cups (158g) all-purpose flour: Forms the sturdy base for the crisp tart shell.
• ½ cup (66g) confectioners’ sugar: Adds a delicate sweetness to the crust and ensures it browns gently.
• ¼ teaspoon kosher salt: Balances the sweetness and deepens flavor.
• 8 tablespoons unsalted butter, chilled: Creates flakiness and richness in the crust.
• ¼ cup lemon zest + ½ cup lemon juice (from 4 lemons): Delivers bright citrus zing to the custard filling.
• 1 large egg + 5 large yolks: Build a creamy, silky lemon curd texture.
• ⅔ cup honey, divided: Natural sweetener that pairs perfectly with tart lemon and sweet raspberries.
• Kosher salt: Just a pinch to enhance all the flavors in the filling.
• 4 tablespoons unsalted butter, chilled: Adds richness and smoothness to the lemon filling.
• 2 tablespoons heavy cream: Makes the lemon custard luxuriously creamy.
• 10 ounces fresh raspberries (~2 cups): The star fresh fruit component, bursting with juicy tartness.
• 3 tablespoons cornstarch: Thickens the raspberry filling perfectly without cloudiness.
• Pinch salt: Enhances the raspberry’s natural sweetness and brightens the overall taste.

How to Make Raspberry Lemon Tart Recipe

Step 1: Prepare the Tart Crust

Start by combining the flour, confectioners’ sugar, and salt in a bowl. Cut the chilled butter cubes into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Then add the egg yolk, heavy cream, and vanilla extract, mixing gently until the dough comes together. Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes – this helps the butter stay cold for that perfect flaky crust.

Step 2: Blind Bake the Crust

Roll out the chilled dough on a lightly floured surface to fit your tart pan. Gently press it into the pan and chill again for 15 minutes for extra crispness. Prick the dough with a fork so it doesn’t bubble up during baking. Line it with parchment paper and fill with weights or dried beans, then bake at 350°F (175°C) for about 15 minutes. Remove the weights and parchment, then bake for 5 to 10 more minutes until golden and crisp. Let it cool completely.

Step 3: Make the Lemon Custard Filling

In a saucepan, whisk together eggs, yolks, lemon zest, lemon juice, half the honey, and a pinch of kosher salt. Cook over medium-low heat, stirring constantly, until the mixture thickens to a custard-like consistency. Remove from heat and whisk in chilled butter pieces and heavy cream until silky smooth. Pour the lemon custard into the cooled tart shell and chill in the refrigerator for at least 2 hours to set.

Step 4: Prepare and Set the Raspberry Topping

Gently toss the fresh raspberries with remaining honey, cornstarch, and a pinch of salt. Heat them in a saucepan just until the mixture thickens into a glossy glaze and the berries soften slightly, about 3 minutes. Cool slightly before spreading evenly over the chilled lemon tart. Refrigerate again until serving to let the flavors meld perfectly.

How to Serve Raspberry Lemon Tart Recipe

Garnishes

A simple dusting of powdered sugar or a few fresh mint leaves can elevate the appearance and add a refreshing aroma. For extra indulgence, consider a dollop of lightly whipped cream or a couple of fresh raspberries elegantly placed on top. These subtle touches make your tart look like it came from an artisan bakery.

Side Dishes

Pairing this tart with a scoop of vanilla ice cream or a spoonful of tangy Greek yogurt balances the tart’s sweetness beautifully. If you want to create a full dessert spread, a crunchy almond biscotti or butter cookies complement the textures exceptionally well without overwhelming your palate.

Creative Ways to Present

For a party, slice the tart into small squares to create bite-sized delights perfect for guests to grab. You can also arrange raspberries artistically on the tart in a spiral or heart shape for a special touch. Serving on a rustic wooden board with a few scattered edible flowers makes the dessert look as stunning as it tastes.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Raspberry Lemon Tart Recipe covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh and delicious for up to three days, making it an ideal make-ahead dessert for busy schedules.

Freezing

While you can freeze the tart, it’s best to freeze the crust and lemon filling separately before adding raspberries. Wrap the crust and lemon curd tightly in plastic wrap and foil; freeze for up to one month. Thaw in the refrigerator when ready, then add fresh raspberry topping for the best texture and flavor.

Reheating

This tart is best enjoyed chilled, so avoid reheating. If you prefer it at room temperature, simply let it sit outside the fridge for about 20 minutes before slicing and serving to bring out the lemon’s vibrant flavors.

FAQs

Can I substitute honey with sugar in this Raspberry Lemon Tart Recipe?

Absolutely! You can replace honey with granulated sugar or superfine sugar, but keep in mind that honey adds a unique floral sweetness and moisture that sugar won’t replicate exactly. If you use sugar, dissolve it fully in the lemon custard to avoid graininess.

What type of tart pan works best for this recipe?

A tart pan with a removable bottom is ideal since it makes releasing the delicate crust effortless and prevents breakage. Choose one around 9 to 10 inches in diameter for perfect proportions.

Can I use frozen raspberries for the topping?

Fresh raspberries are best to maintain texture and flavor. However, if using frozen, thaw them completely and drain excess liquid before mixing with honey and cornstarch to prevent a soggy topping.

Is it necessary to blind bake the crust?

Yes, blind baking ensures the crust is fully cooked and crisp before you add the moist lemon filling, preventing a soggy bottom and ensuring excellent texture in your Raspberry Lemon Tart Recipe.

How long can I prepare this tart in advance?

You can make the tart up to two days ahead, assembling it closer to serving to keep the raspberry topping fresh. Store it covered in the fridge to maintain its vibrant flavors and textures.

Final Thoughts

This Raspberry Lemon Tart Recipe is truly a delightful way to brighten up any dessert table with its perfect balance of sweet, tart, and buttery flavors. It’s approachable enough for bakers of all levels yet impressive enough to wow your guests. I hope you enjoy making this beautiful tart as much as I do — it’s a truly rewarding treat that brings a little sunshine to every bite!

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