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Lemon Raspberry Tart

May 20, 2015 by Angela LeMoine 56 Comments

Lemon Raspberry Tart | LeMoine Family Kitchen Sweet raspberries from @driscollsberry are the just the perfect pairing with homemade lemon curd. This tart is the perfect #raspberrydessert

 

I love berries, especially a juicy sweet raspberry! All on their own they are fantastic but then there was this Lemon Raspberry Tart that I made yesterday. It is absolute perfection with a shortbread crust, lemon curd filling and finished with a beautiful raspberry swirl! Thats not all, I made a raspberry whipped cream to serve along side a slice of this summer inspired tart. Oh and to quote my parents… “WOW” and “This is the best dessert you’ve ever made”. 

Updated NOTE 6/2020: Its a funny thing because i’ve gotten some harsh comments on this recipe here on the blog but SO many positive ones on pinterest- finished product photos included. The filling here is lemon curd. If you’ve had a curd you know that it is smooth and creamy but is not stiff like a cheesecake of key lime pie filling. you can see in my slice photo, that filling spills out a little. if you are expecting a stiff filling then this recipe is not for you maybe? Still to this day one of my families favorites. 

While fabulous fruit is available year round there is no doubt that berries are at their peak during the summer and we just can’t get enough of them! Thats why I was so incredibly excited to be given the opportunity to feature Driscoll Berry Raspberries in a recipe. I knew I wanted something bright and refreshing and thats how I came up with the idea to make this Lemon Raspberry Tart.
image001

I love how the sweetness of raspberries pairs with the tartness of lemon so I decided to make a lemon curd that I could then swirl a perfect raspberry puree through. Of course, every tart needs a crust and I thought of one of my favorite cookies, the shortbread cookie. Shortbread cookie dough is so simple to make and is a perfect base for this tart. I wanted to bring in the fresh raspberry puree even more so into this dessert so I made a quick raspberry whipped cream.

Lemon Raspberry Tart | LeMoine Family Kitchen Sweet raspberries from @driscollsberry are the just the perfect pairing with homemade lemon curd. This tart is the perfect #raspberrydessert

There are a few components to this raspberry dessert that take a little time and patience but trust me, it is worth the effort! It is absolutely gorgeous and a perfect refreshing summer dessert that will WOW friends and family!

*Note: Recipe updated 1/23/2020

3.9 from 13 reviews
Print
Lemon Raspberry Tart
Author: Angela LeMoine
 
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 egg yolks
  • pinch salt
  • ½ cup freshly squeezed lemon juice
  • For the Raspberry Puree:
  • 2- 6 oz containers Driscoll Raspberries {1 extra container for garnish}
  • ¼-1/3 cup sugar {depending on the sweetness of the berries}
  • 1 Tbsp water
  • For the Raspberry Whipped Cream:
  • ½ pint whipping cream
  • ¼ cup powdered sugar
  • 2 Tbsp of the raspberry puree
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 9"- 10" 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 yolk 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 medium low heat. Continuously gently stir for about 10-15 minutes until nicely thickened, enough to REALLY coat the spoon. Allow to cool 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 lemon curd and allow to set in the fridge for 15 minutes.
  9. Now to work in the raspberry swirl. Starting at the outer part of the tart, use a very small spoon, add a small dot of the puree. Use the spoon to make a "tail" by gently dragging some of the puree from the dot. Continue this around the tart and then repeat a couple more rounds moving inward in the tart. {Note: you will only need about ½ the puree for this part}
  10. Now take a tooth pick and gently draw lines {making 8 even triangles} through the tart like you would cut a pizza pie, cleaning the toothpick between each line.
  11. Refrigerate for a few hours to allow the lemon curd and raspberry puree to set.
  12. For the whipped cream simply add the cream, powdered sugar and 2 Tbsp of raspberry puree. Whip until soft peaks are formed.
  13. Serve a slice of the tart with some raspberry whipped cream, a little puree on the side and some fresh raspberries.
3.5.3251


*Disclaimer* I received coupons from Driscoll’s to use toward my berry purchase. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

Filed Under: Baking, Dessert Tagged With: dessert, driscolls berry, lemon curd, raspberry dessert, tart

AFFILIATE LINK DISCLOSURE: Some of the links you will see on LeMoine Family Kitchen are affiliate links, meaning that, at no cost to you, I may earn a small commission if you click through and make a purchase.
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Reader Interactions

Comments

  1. Carlee @cookingwithcarlee

    May 20, 2015 at 10:23 pm

    That looks amazing!

    Reply
    • Angela LeMoine

      May 21, 2015 at 6:36 pm

      Thank you!!

      Reply
  2. Dan from Platter Talk

    May 21, 2015 at 11:10 am

    Beautiful looking tart here and such a delicious use of these wonderful raspberries!

    Reply
    • Angela LeMoine

      May 21, 2015 at 6:36 pm

      Thank you so much Dan! I am so incredibly happy with how it turned out!

      Reply
  3. Susan Kline

    May 21, 2015 at 11:50 am

    Are you using frozen or canned raspberries? The tart looks beautiful!

    Reply
    • Angela LeMoine

      May 21, 2015 at 11:53 am

      Hi Susan, I used fresh raspberries to make the purée. How I made it is explained in the recipe. Enjoy! It’s really delicious!

      Reply
  4. Susan Kline

    May 21, 2015 at 5:21 pm

    Thanks, Angela. Driscoll rang no bells for me, but if I had followed from the very beginning I would have seen that the berries were fresh. Sorry for dumb question.
    Susan

    Reply
    • Angela LeMoine

      May 21, 2015 at 6:36 pm

      Susan no worries at all!! No such thing as a dumb question!!! Ask away any time! Hope you give it a try

      Reply
  5. Healing Tomato

    May 21, 2015 at 6:20 pm

    This is the best looking lemon tart I have seen in a very long time.

    Reply
    • Angela LeMoine

      May 21, 2015 at 6:37 pm

      You are so kind!! Thank you!! I’m really pleased with the look and flavors of it, one of my best desserts thus far!

      Reply
  6. dishofdailylife

    May 21, 2015 at 11:45 pm

    This is gorgeous and I love these two flavors together!! Can’t wait to try it, Angela!

    Reply
    • Angela LeMoine

      May 22, 2015 at 9:43 am

      Thanks Michelle! The flavors really are just perfect and so refreshing!

      Reply
  7. pattyanderson54

    May 22, 2015 at 7:31 am

    This is one absolutely gorgeous dessert and you should be proud of the way it came out!

    Reply
    • Angela LeMoine

      May 22, 2015 at 9:44 am

      Thank you!! I am, I think it’s one of the best desserts I’ve ever made! Love it!

      Reply
  8. Melissa | Persnickety Plates

    May 22, 2015 at 9:15 am

    Gorgeous tart! & beautiful pie plate :0

    Reply
    • Angela LeMoine

      May 22, 2015 at 9:44 am

      Awe, thank you so much! It really turned out so delicious!

      Reply
  9. mealplanmaven

    May 22, 2015 at 10:58 am

    What a gorgeous tart Angela…and no doubt incredibly delish!

    Reply
  10. peter @feedyoursoultoo

    May 22, 2015 at 12:30 pm

    What a beautiful tart. Looks awesome!

    Reply
    • Angela LeMoine

      May 22, 2015 at 8:52 pm

      Much thanks Peter!

      Reply
  11. florian@contentednesscooking.com

    May 22, 2015 at 1:11 pm

    Lovely, Tart! Looks amazing!

    Reply
  12. florian@contentednesscooking.com

    May 22, 2015 at 1:12 pm

    Lovely tart, looks amazing!

    Reply
    • Angela LeMoine

      May 22, 2015 at 8:52 pm

      Thank you very much!

      Reply
  13. manilaspoon

    May 23, 2015 at 5:33 pm

    This looks scrumptious and love the lemony tang flavor with each bite!

    Reply
    • Angela LeMoine

      June 2, 2015 at 10:29 am

      Thank you! I’m a huge fan of sweet & tart!

      Reply
  14. christine (@foodyschmoody)

    May 25, 2015 at 8:58 am

    Angela, this is stunning!

    Reply
  15. Victoria

    May 2, 2017 at 9:24 am

    Gorgeous tart – I’m confused whether you use 2 containers of raspberries to make the purée plus 1 container for garnish or if you used one container for the purée and the second container for the garnish. Thanks!

    Reply
    • Angela LeMoine

      May 2, 2017 at 9:27 am

      Apologies, you are correct, I see how that could be confusing. It is 2- 6 oz containers for the puree PLUS extra berries to garnish with.

      Reply
  16. Monica

    January 12, 2018 at 7:08 am

    What size tart pan is this for? I have three different size pans.

    Reply
    • Angela LeMoine

      January 12, 2018 at 7:13 am

      Hi Monica! A 9 or 10” tart pan would work perfect!

      Reply
      • Riley

        June 23, 2018 at 1:13 pm

        Can you use a 21 ounce tart pan?

        Reply
        • Angela LeMoine

          June 24, 2018 at 8:06 pm

          Hmmm, I apologize, Im not sure of that sizing. Can you measure it across in inches?

          Reply
  17. Linda k

    January 21, 2018 at 7:01 am

    Will this freeze ok?

    Reply
    • Angela LeMoine

      January 21, 2018 at 8:14 am

      Hi Linda. I’ve never tried freezing this so I can’t say for sure how this would freeze.

      Reply
  18. Lindsay

    March 22, 2019 at 1:27 am

    Would you have to double the recipe to use an 8 or 9 inch pie plate?

    Reply
    • Angela LeMoine

      March 22, 2019 at 12:39 pm

      Honestly I think you’ll be ok! A quick fix should you feel it’s a little low you can do a nice border of whipped cream

      Reply
  19. Julie Menghini

    March 31, 2019 at 2:32 pm

    We just love tarts because you get so much more of the yummy goodness and less crust even though I would definitely gobble up this yummy crust too!

    Reply
  20. Michelle

    March 31, 2019 at 10:18 pm

    That is one gorgeous dessert! Berries are my favorite as far as fruit goes!

    Reply
  21. Brandi Burgess

    April 1, 2019 at 12:04 am

    This is such an impressive looking dessert!!!

    Reply
  22. Sandra Shaffer

    April 1, 2019 at 1:09 am

    The shortbread crust compliments the lemon perfectly, and that fresh raspberry sauce is such a delicious addition. Perfect for any special occasion.

    Reply
  23. debi at Life Currents

    April 1, 2019 at 9:23 am

    This looks amazing! That raspberry swirl is to die for! And lemon desserts are my favorite!

    Reply
  24. Jennifer Stewart

    April 1, 2019 at 3:50 pm

    Wonderful flavors and a beautiful tart.

    Reply
  25. michele

    April 2, 2019 at 3:35 pm

    I made this earlier this morning and I cant believe how spectaclular it came out. The decorations on the top made it look so professional! Can’t wait to dig in to it later tonight for dessert!

    Reply
  26. Theresa

    July 10, 2019 at 10:34 pm

    I made this today. Followed the recipe/instructions to the letter. I don’t know why, but it is not setting up firm. Will it thicken overnight?

    Reply
    • Angela LeMoine

      July 10, 2019 at 10:49 pm

      I’m so sorry you’re having trouble. Had it thickened enough to coat a spoon before you stopped cooking the curd? Also it is a curd which will not set as a cheesecake, it will remain soft. Refrigerating overnight should help it set enough to easily slice assuming it cooked long enough.

      Reply
    • Bette

      January 4, 2020 at 5:30 pm

      It didnt set up because this recipe is jacked up. It should have read 4 egg YOKES not whole eggs….im havingbtge aame problem. I decided to look at other recipes and tgey ALL call for egg yokes not whole eggs…im so irritaed. The other recipes also xall for about 1/4 c. of cornstarch so i think i will try adding that. Should have had a clue when she left iff the size of the pan. Oh thats messed up too. In the comments she said 9 inch pan…yea it needs a much bigger one. ugh…accidentally hit the 3rd star rating and cant change it…this is a definate zero star recipe.

      Reply
      • Angela LeMoine

        January 6, 2020 at 9:32 am

        I apologize that you had trouble with the recipe. Not sure what happened that was different from when I made it as I made it exactly how I wrote it. I did my own research prior to making this and did find recipes using whole eggs and some using just the yolks. Its an oldie but I appreciate the feedback and will relook at the recipe.

        Reply
  27. Lisa

    August 2, 2019 at 4:46 pm

    You don’t mention at all about blind baking the shortbread crust. Did you in this recipe?

    Reply
    • Angela LeMoine

      August 2, 2019 at 7:10 pm

      Hi there. Step 3 mentions to bake the crust first

      Reply
  28. Piper

    April 19, 2020 at 12:26 am

    Attempted this recipe and followed it to a tee – however it failed miserably. I couldn’t for the life of me get the curd to the right consistency. I think the butter should be added whilst on the stove rather than mixed with the sugar prior. Like any cooking fail, i was left pretty annoyed, more so because i did exactly what the recipe asked step by step (and i’m not incompetent at cooking either), and also because it all ended up in the bin. The dessert concept itself has potential, but i’m rating it a 1 star as i believe there could be tweaks here and there, or perhaps some more in depth detail within the recipe instructions itself.

    Reply
    • Angela LeMoine

      June 22, 2020 at 11:04 am

      Hi there. I am sorry you didn’t enjoy this. Please understand the filling is lemon curd- it will NOT tighten up like a cheesecake. It is smooth and creamy but sets very different then cheesecakes or key lime pie.

      Reply
  29. Hannah

    July 4, 2020 at 6:58 pm

    I followed the recipe to a T and my curd did not firm up. I know it won’t set as a cheesecake, but it was very “wet”. I think when you say “coated spoon” Mine was coated through the whole process. Maybe saying the thickness and if it drips off the spoon might be more helpful as this seems to be a common issue in the comment section. Still ate it and was very delicious!

    Reply
  30. Nicole

    July 4, 2020 at 9:28 pm

    I think you forgot to add in the part where you cook it for 15 min until the top is shiny and jiggly in the middle. I highly suggest you look over your recipe and update it. Sloppy wet mess.

    Reply
  31. Desiree

    June 20, 2021 at 10:45 pm

    I just made this for Father’s Day. Followed your recipe exactly and it was AMAZING!! Will definitely be making this one again. Thank you for sharing.

    Reply
    • Angela LeMoine

      June 20, 2021 at 11:04 pm

      Ohhhh this makes my heart so happy! I’m so glad you enjoyed it!

      Reply
  32. Kris

    July 9, 2022 at 4:12 pm

    This recipe is a keeper- I’ve been making it for years and it’s still requested by my husband. Thanks for sharing this.

    Reply
    • Angela LeMoine

      July 9, 2022 at 4:33 pm

      That makes me so happy to hear!! Thanks for taking the time to leave a comment. Happy eats!

      Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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