LeMoine Family Kitchen

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Lemon Raspberry Tart

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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.
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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
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Lemon Raspberry Tart
Author: 
 
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.


*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.”

 

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.

Reader Interactions

Comments

  4. Susan Kline

    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

  15. Victoria

    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

  25. michele

    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

    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

      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

      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

        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

  28. Piper

    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

      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

    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

    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

    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

  32. Kris

    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

  33. Sarah Luna Courlander Whelan

    Hi there,
    I’m pre preparing a version of this pie but I’m wondering if I was to assemble the pie in the morning (or even the night before ??) Would the pastry run a risk of getting soggy with the filling inside it?
    Thanks so much

    Reply

    • Angela LeMoine

      Thanks for stopping by! I’d suggest making the curd a day ahead and assembling morning off. Keep in mind that a curd is not a stiff filling but will thicken as it’s cooked and after refrigerated. Enjoy!

      Reply

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