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Perfect Raspberry Lemon Cream Tart with Buttery Crust

raspberry lemon cream tart - featured image
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A bright and comforting tart featuring a flaky buttery crust, silky lemon cream filling folded with whipped cream, and topped with fresh raspberries. Quick and easy to make, perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • 1 pinch of salt
  • 3–4 tablespoons ice-cold water
  • 3/4 cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • 6 tablespoons (85 g) unsalted butter, cut into cubes
  • 1/2 cup (120 ml) heavy cream, cold (whipped and folded in)
  • 1 1/2 cups (225 g) fresh raspberries
  • Optional: powdered sugar for dusting

Instructions

  1. Make the crust: In a food processor, pulse together the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs, about 6-8 pulses. Slowly add ice-cold water, one tablespoon at a time, pulsing just until the dough starts to come together. Avoid overmixing.
  2. Chill the dough: Turn the dough out onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for at least 30 minutes.
  3. Prepare the tart shell: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Transfer it gently to the tart pan, pressing into edges and trimming excess. Prick the bottom several times with a fork.
  4. Blind bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, then bake an additional 10 minutes or until golden. Let cool completely.
  5. Make the lemon cream filling: In a heatproof bowl, whisk together sugar, eggs, lemon juice, and zest. Place over a pot of simmering water (double boiler), whisking constantly for about 8-10 minutes until thickened and coats the back of a spoon. Remove from heat and whisk in butter cubes until smooth.
  6. Cool and fold cream: Let the lemon curd cool to room temperature. Meanwhile, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon curd until combined and smooth.
  7. Assemble the tart: Pour the lemon cream filling into the cooled crust and smooth the top. Arrange fresh raspberries evenly over the surface.
  8. Chill before serving: Refrigerate the tart for at least 2 hours to set. Dust with powdered sugar just before serving if desired.

Notes

Keep butter cold to ensure a flaky crust. Blind bake the crust to prevent sogginess. Whisk lemon cream constantly over simmering water to avoid curdling. Fold whipped cream gently to maintain airy texture. Chill tart well before serving for best flavor and texture.

Nutrition

Keywords: raspberry tart, lemon cream tart, buttery crust, easy dessert, homemade tart, lemon raspberry dessert, quick tart recipe

Find it online: https://yumnode.com/perfect-raspberry-lemon-cream-tart-recipe-easy-homemade-dessert-with-buttery-crust/