Go Back

Raspberry Lemon Tart Recipe

Print Recipe Pin
4.67 from 12 votes
Prep Time 30 minutes
Cook Time 1 hour
Chilling + Cooling Time 3 hours 30 minutes
Total Time 5 hours
Yield 8 servings
Category Dessert, Tart
Cuisine American
Author Lauren Grant

Description

When you're in need of a dessert that delivers on both appearance and flavor, this Raspberry Lemon Tart is it! A crisp, buttery sugar cookie crust gets flooded with a layer of honey lemon curd followed by a fresh raspberry purée. Each bite of this gorgeous raspberry tart strikes the perfect balance between sweet and tart.

Save This Recipe!

We'll email this post to you, so you can come back to it later.

Video

Ingredients

Tart Crust

Fillings

  • ¼ cup lemon zest + ½ cup juice (from 4 lemons)
  • 1 large egg + 5 large yolks
  • ⅔ cup honey, divided
  • Kosher salt
  • 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

Tart Crust

  • Whisk 1 egg yolk, 1 tablespoon cream, and ½ teaspoon vanilla together in bowl. Process 1 ¼ cups (158g) flour, ½ cup (66g) confectioners' sugar, and ¼ teaspoon salt in food processor until combined, about 5 seconds. Scatter 8 tablespoons chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With process running, add egg yolk mixture and process until dough just comes together, about 12 seconds.
  • Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or up to 4 days.
  • Let chilled dough sit on counter to soften slightly, about 10 minutes. Roll dough into 11-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over top of pan to remove any excess dough.
  • Wrap dough-lined pan loosely in plastic, place on large plate, and freeze until dough is chilled and firm, about 30 minutes.
  • Adjust oven rack to middle position and heat oven to 375ºF. Set dough-lined tart pan on baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
  • Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Remove weights and foil and let crust cool.

Fillings

  • Adjust oven rack to middle position and reduce oven heat to 350ºF.
  • Measure out 1 tablespoon lemon juice and set aside.
  • Whisk remaining 7 tablespoons lemon juice, ¼ cup lemon zest, 1 egg, 5 yolks, ⅓ cup honey, and pinch salt in medium saucepan until smooth. Cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 165ºF, about 5 minutes.
  • Off heat, whisk in 4 tablespoons chilled butter until melted. Strain lemon curd through fine-mesh strainer into bowl, then gently stir in 2 tablespoons cream with rubber spatula.
  • Pour warm lemon curd into cooled tart crust. Set tart on baking sheet and bake until filling is shiny and opaque and center jiggles slightly when shaken, 10–12 minutes, rotating pan halfway through baking. Transfer tart with baking sheet to wire rack and let cool slightly.
  • Meanwhile, process 10 ounces (2 cups) raspberries in a food processor until smooth, about 2 minutes. Strain purée through clean fine-mesh strainer into medium saucepan, pressing on solids to extract as much liquid as possible; discard solids.
  • Whisk in remaining ⅓ cup honey and ⅛ teaspoon salt. Whisk together 3 tablespoons cornstarch with reserved 1 tablespoon lemon juice and 2 tablespoons water in a small bowl, then whisk into strained raspberry mixture. Bring to simmer over medium-low heat, stirring constantly, and cook until thickened and registers 170ºF, about 5 minutes.
  • Allow raspberry mixture to cool in pan to 130ºF, about 5 minutes; whisking occasionally.
  • Pour slightly cooled raspberry mixture evenly over cooled lemon filling. Spread into an even layer, then refrigerate until raspberry layer is set and shiny, about 2 hours.
  • To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Cut into wedges and enjoy.

Equipment

Food processor
saucepan
9-inch tart pan

Notes

To naturally sweeten the tart crust: use sucanat or coconut sugar. Use 1/4 cup sucanat or coconut sugar and grind it into a fine powder in a spice grinder. Use as directed in the recipe. If you use coconut sugar the crust will come out darker and slightly less sweet.
Egg sizes: The size of your eggs matter! This recipe was developed using eggs labeled and sold as Large. If you use smaller eggs your filling yield will be shy of what you need for a 9-inch tart. If you use too large of eggs, you will have too much filling and the flavors will be slightly dulled. As a reference: 1 large egg = 50 grams (without shell).
Dough Make Ahead Tip 1: Dough can be wrapped tightly in plastic and refrigerated for up to 4 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling
Dough Make Ahead Tip 2: Dough-lined tart pan can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month.
If you're using this tart crust recipe for a different tart that calls for a fully-cooked tart crust continue baking, uncovered, for an additional 5-10 minutes until deeply golden brown.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 51gProtein: 6gFat: 23gSaturated Fat: 13gSodium: 150mgFiber: 2gSugar: 30g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!