Zingy Raspberry Lemon Tart

If you're searching for the perfect dessert that embodies the essence of summer and brings a pop of flavor to your dinner table, look no further than the Zingy Raspberry Lemon Tart. This delightful tart combines the tangy sweetness of raspberries with the refreshing zest of lemons, creating a treat that is both visually stunning and utterly delicious. As a beloved choice among dessert enthusiasts, this tart stands out not only for its taste but also for its versatility, making it an ideal addition to any gathering or a simple indulgence to enjoy at home.

Discover the refreshing taste of summer with this Zingy Raspberry Lemon Tart recipe! Perfect for any gathering or a sweet treat at home, this tart features a beautiful blend of sweet raspberries and zesty lemons. With a flaky homemade crust and creamy filling, it's easy to make and sure to impress. Explore variations like mixed berry options or gluten-free crusts to suit your preferences. Elevate your dessert game with this delightful tart that balances flavor and elegance.

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Ingredients

For the Tart Shell:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ teaspoon salt

½ cup unsalted butter, cold and cubed

1 large egg yolk

2 tablespoons ice water (more if needed)

For the Lemon Raspberry Filling:

1 cup fresh raspberries (plus extra for garnish)

1 tablespoon sugar

3 large eggs

¾ cup granulated sugar

1 tablespoon lemon zest (about 1 lemon)

½ cup freshly squeezed lemon juice (about 2-3 lemons)

½ teaspoon vanilla extract

¼ teaspoon salt

1 tablespoon cornstarch

For the Topping:

Fresh whipped cream (optional)

Fresh mint leaves (for garnish)

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Instructions

Prepare the Tart Shell:

- In a food processor, combine the all-purpose flour, powdered sugar, and salt. Pulse the mixture until it's evenly mixed.

- Add the cold, cubed unsalted butter to the food processor. Pulse until the mixture resembles coarse crumbs, ensuring some larger pieces of butter remain for flakiness.

- Add the egg yolk and pulse again to combine. Gradually add ice water, one tablespoon at a time, pulsing until the dough begins to hold together (avoid overmixing).

- Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.

Preheat the Oven:

- While the dough is chilling, preheat your oven to 375°F (190°C).

Roll Out the Dough:

- On a well-floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the rolled dough to the pan, gently pressing it into the corners and edges. Trim any excess dough hanging over the edges.

Blind Bake the Tart Shell:

- Line the tart shell with parchment paper and fill it with pie weights or dried beans to prevent the crust from puffing up. Bake in the preheated oven for 15 minutes.

- After 15 minutes, remove the weights and the parchment paper, and bake for an additional 10 minutes or until the shell is lightly golden brown. Allow the tart shell to cool completely on a wire rack.

Make the Filling:

- In a small bowl, toss the fresh raspberries with 1 tablespoon of sugar, then set aside to macerate.

- In a large mixing bowl, whisk together the eggs, granulated sugar, lemon zest, lemon juice, vanilla extract, and salt until the mixture is smooth and well combined.

- Sprinkle the cornstarch over the liquid mixture and whisk thoroughly until there are no lumps.

Assemble the Tart:

- Evenly distribute the sugared raspberries across the bottom of the cooled tart shell. Carefully pour the lemon custard mixture over the raspberries, ensuring they are well covered.

Bake the Tart:

- Bake the filled tart in the oven at 350°F (175°C) for 25-30 minutes, or until the filling is set yet still slightly jiggly in the center. Once done, remove the tart from the oven and let it cool completely at room temperature. After cooling, refrigerate for at least 2 hours to allow the filling to set.

Serve:

- Just before serving, dollop fresh whipped cream on top and garnish with fresh mint leaves if desired. Slice into wedges and savor this delightful zingy treat!

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Prep Time: 30 minutes | Total Time: 3 hours (includes chilling) | Servings: 8-10 slices