Ingredients
Tart Crust
- 1 large egg yolk
- 1 tablespoon heavy cream
- ½ teaspoon pure vanilla extract
- 1 ¼ cups (158g) all-purpose flour
- ½ cup (66g) confectioners’ sugar
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter, cut into cubes and chilled
Fillings
- ¼ cup lemon zest (from about 4 lemons)
- ½ cup lemon juice (from about 4 lemons)
- 1 large egg
- 5 large egg yolks
- ⅔ cup honey, divided
- Kosher salt, a pinch
- 4 tablespoons unsalted butter, cut into 4 pieces and chilled
- 2 tablespoons heavy cream
- 10 ounces fresh raspberries (~2 cups)
- 3 tablespoons cornstarch
- Pinch salt
Instructions
- Prepare the Tart Crust: In a food processor, combine flour, confectioners’ sugar, and kosher salt. Pulse to mix. Add chilled butter cubes and pulse until mixture resembles coarse crumbs. In a small bowl, whisk together egg yolk, heavy cream, and vanilla. Add to food processor and pulse until dough starts to come together. Gather the dough, form into a disk, wrap in plastic, and chill for at least 1 hour.
- Blind Bake the Crust: Preheat oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press dough into the pan and trim edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then remove weights and parchment. Bake for an additional 10 minutes or until golden brown. Let cool completely.
- Prepare the Lemon Filling: In a medium saucepan, whisk lemon zest, lemon juice, whole egg, egg yolks, ½ cup honey, a pinch of kosher salt, and cornstarch until smooth. Cook over medium heat, whisking constantly, until mixture thickens and starts to bubble, about 5-7 minutes. Remove from heat.
- Add Butter and Cream: Immediately whisk in chilled butter pieces one at a time until fully incorporated and the mixture is smooth. Stir in heavy cream until combined. Set aside to cool slightly.
- Cook the Raspberries: In a separate small saucepan, combine fresh raspberries, remaining ⅙ cup honey, pinch of salt, and cook over medium heat until raspberries break down and soften, about 5 minutes. Optionally, strain to remove seeds for a smoother filling or leave as is for texture.
- Assemble the Tart: Pour the lemon curd filling into the cooled tart crust. Spoon the warm raspberry mixture evenly over the lemon filling. Chill the tart in the refrigerator for at least 2 hours until set.
- Serve: Remove the tart from the refrigerator about 15 minutes before serving. Optionally garnish with fresh raspberries or lemon zest for presentation. Slice and enjoy this refreshing Raspberry Lemon Tart.
Notes
- Use fresh lemons for best flavor and zest before juicing.
- Chill the dough properly to avoid shrinkage during baking.
- Pie weights or dried beans are essential for blind baking to prevent the crust from puffing.
- You can strain the raspberry mixture to remove seeds if preferred.
- Store the tart refrigerated and consume within 2-3 days for optimal freshness.
- If you prefer a sweeter tart, adjust honey amounts to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
