DessertsDaniela Allen

Lemon Raspberry Tart

DessertsDaniela Allen
Lemon Raspberry Tart

This was a challenge, but the results were out of this world and totally worth it! 

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When I say that desserts are really not my thing!  I absolutely mean it!  I love eating them and dreaming about them.  But when it actually comes to making anything that requires measurements hmmm not so much. 

I was determined to not let this break me down.

So I got my game face on. And brought it! 

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What you need to know about this here tart:

Lemony with a kick of raspberry.
Super Flavorful 

You will be seen as a hero!

Prep time: 15 mins

Total time: 45 mins


 

Ingredients

For the shortbread crust:

  • 1½ cups flour
  • ¾ cups powdered sugar
  • 1 stick unsalted butter, cold and cut into small pieces
  • a pinch of salt
  • 1 egg, lightly beaten

For the Lemon Curd:

  • 1 stick unsalted butter, room temp
  • 1½ cups sugar
  • 4 eggs
  • pinch salt
  • ½ cup freshly squeezed lemon juice

For the Raspberry Puree:

  • 6 oz containers Raspberries 
  • ¼-1/3 cup sugar {depending on the sweetness of the berries}
  • 1 Tbsp water

Toppings 

  • Fresh Raspberries
  • Crushed Pistachio Nuts 
  • Crushed Walnuts 
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Instructions

  1. Start with the shortbread crust. Preheat your oven to 350 degrees. Add the flour, powdered sugar, butter, salt and egg to a food processor fit with the dough blade. Pulse until mostly combined.
  2. Place the dough onto a lightly floured surface and work for just a minute by hand. Roll out into a small circle and place onto the bottom of a tart pan. Using your hands, press the dough to evenly cover the bottom and sides of the pan.
  3. Bake the crust for approx. 18-20 minutes.
  4. While the crust is baking we can start the lemon curd. Using a hand mixer, cream together the butter and sugar until combined.
  5. Add in 1 egg at a time, each time mix until just combined. Mix in the pinch of salt and the lemon juice.
  6. Add the mixture to a small pot over low heat. Continuously gently stir for about 10-15 minutes until thickened, enough to coat the spoon. Allow cooling completely. It will thicken a little further as it cools.
  7. Now onto the next component, the raspberry puree. Add the raspberries, sugar, and water to a small pot and simmer on low until cooked down and slightly thickened about 10 minutes. Pop into a blender or food processor and pulse a few times until smooth. Set aside.
  8. When the crust is finished baking, cool slightly. Pour in the cooled raspberry puree at the bottom and let it sit for a minute before topping it off with the lemon curd and allow to set for 5-10 minutes.
  9. Refrigerate for a few hours to allow the lemon curd and raspberry puree to set.
  10. Serve the tiny tarts topped with a raspberry some crushed pistachio nuts and walnuts add some confetti sugar on top and you are ready to serve and wait to be applauded.
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By the end, I promise that you will be feeling like you have just won the honorary award.  Sit down and enjoy every single bite.  Know that you just slew a beast! 

xoxoxoxo