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.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/05/lemon-raspberry-tart/