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Perfect Fresh Black Raspberry Lemon Tart Recipe with Easy Vanilla Cream

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A bright and flavorful tart combining fresh black raspberries, zesty lemon curd, and a smooth vanilla cream topping, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 tablespoons ice water (add more if needed)
  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • ⅔ cup (160ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract or seeds from ½ vanilla bean
  • 1 ½ cups fresh black raspberries
  • Optional: powdered sugar for dusting

Instructions

  1. Make the tart crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut it into the flour until the mixture resembles coarse crumbs (about pea-size pieces). This should take roughly 5 minutes. Add the egg yolk and ice water, starting with 2 tablespoons, and mix gently until the dough just comes together. If it feels dry, add a splash more water, but be careful not to overwork it.
  2. Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial to avoid shrinkage during baking.
  3. Preheat oven to 375°F (190°C): Roll out the chilled dough on a lightly floured surface to about 12 inches (30cm) in diameter. Transfer it to your tart pan, pressing gently into the edges. Trim any excess dough. Prick the bottom with a fork to prevent bubbling.
  4. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes or until golden brown. Let it cool completely on a wire rack.
  5. Prepare the lemon filling: In a medium saucepan, whisk together sugar, eggs, lemon juice, and lemon zest until smooth. Place over medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, for about 8-10 minutes until the mixture thickens and coats the back of the spoon (about 170°F/77°C if using a thermometer). Remove from heat and whisk in the melted butter. Pour the filling into the cooled tart shell and spread evenly.
  6. Bake the filled tart: Bake at 350°F (175°C) for 12-15 minutes until the lemon filling is just set but still slightly jiggly in the center. Remove and let cool to room temperature, then chill in the fridge for at least 2 hours.
  7. Make the vanilla cream: Just before serving, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form. Be careful not to overwhip or it will turn grainy.
  8. Assemble the tart: Spread or pipe the vanilla cream over the chilled lemon tart. Top with fresh black raspberries arranged in a single layer. Dust lightly with powdered sugar if desired.

Notes

Chill the dough before baking to prevent shrinkage. Blind bake the crust to avoid sogginess. Stir lemon filling constantly over low heat to prevent scrambling. Chill tart before adding cream and berries to keep textures distinct. Use fresh black raspberries for best flavor; frozen can be used if thawed and drained well. For dairy-free, substitute coconut cream and coconut oil. Optional toasted almond slices add crunch and elegance.

Nutrition

Keywords: black raspberry tart, lemon tart, vanilla cream, summer dessert, easy tart recipe, fresh berries dessert, lemon curd tart

Find it online: https://yumnode.com/perfect-fresh-black-raspberry-lemon-tart-recipe-with-easy-vanilla-cream/