Lemon Raspberry Tart
  • 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
  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 low heat. Continuously gently stir for about 10-15 minutes until thickened, enough to 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 for 5-10 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/