Lemon Raspberry Tart
This summery lemon raspberry tart is made of a sweet pastry dough, an almond lemon cream, a lemon curd, raspberries and a mascarpone whipped cream.
One great thing with tarts is that you can replace some components with others.
For example here, replace the sweet pastry dough and almond lemon cream with a sablé breton (buttery cookie from western France). You can find the recipe in my French strawberry tart recipe. It’s going to be quicker since there is just one component instead of two, and as delicious!
You can use strawberries or blackberries instead of raspberries. Or use no fruit at all and cover the whole tart with the mascarpone whipped cream.
The lime zests are mostly for the color, you can also sprinkle meringue crumbs or white chocolate curls, dust with matcha or fruit powder, …
The mascarpone whipped cream adds a sweet taste to the dessert to balance out the tartness of the lemon and raspberries. Mascarpone helps the cream hold better and brings a nice smooth texture.
If you don’t have mascarpone, you can simply make a whipped cream with whipping cream and a bit of sugar – usually between 8 to 10% of the cream’s weight.
I piped a few dots here and there to give the tart a sophisticated and modern look. You can certainly cover the whole tart with it, or use a different tip. Be creative, have fun!
Since there are several components in the lemon raspberry tart, I would recommend spreading the work on two days.
It’s definitely possible to do it in a day if you start in the morning though. But if you feel like this is going to be too much, make the curd and the pastry dough the day before.
The sweet pastry dough is very buttery and therefore, doesn’t require to grease the ring/pie pan. To prevent it from falling during baking, refrigerate for at least 30 minutes before putting in the oven.
Lemon raspberry tart
Equipment
- Ø 8.5 inch – 22 cm ring / pie pan
- Ø 0.5 inch -13 mm round tip
- Ø 0.7 inch – 16 mm round tip
Ingredients
Sweet pastry dough
- ¼ cup + 1 tbsp sugar 80 g
- ½ cup butter 120 g – room temperature
- ¼ tsp salt 1.5 g
- ¼ cup + 2 tbsp almond flour 40 g
- 2.5 tbsp eggs 40 g – room temperature
- 1 ⅓ cup all-purpose flour 200 g
Lemon curd
- ¾ cup lemon juice 184 ml
- zest of 2 lemons
- ¾ cup + 1 tbsp sugar 184 g
- 3 eggs 170 g
- 1 cup + 2 tbsp butter 260 g – cut in pieces
Almond lemon cream
- ½ egg 25 g
- 3 tbsp sugar 40 g
- ¼ cup + 2 tbsp almond flour 40 g
- ⅓ cup lemon curd 90 g
Mascarpone whipped cream
- ¼ cup mascarpone 75 g
- 2 tbsp icing sugar 18 g
- ½ cup whipping cream 115 ml
6 oz raspberries – 170 g
1 organic lime – to zest on top
Instructions
Sweet pastry dough
- In the bowl of your stand mixer, cream the butter and the sugar with the paddle.Add the salt and almond flour and mix until combined.
- Pour in the egg, mix until combined.
- Lastly add the flour and mix until just combined. Don't over mix as you don't want the gluten to develop.Cover the dough with saran wrap and refrigerate for at least 1 hour.
Lemon curd
- Put the lemon juice, zests and about half the sugar in a pot. Bring to a boil on medium heat.In a bowl, whisk together the eggs with the rest of the sugar.When the lemon juice starts to boil, mix some in the eggs and transfer everything back in the pot. Keep mixing with a whisk on medium heat until it thicken and starts to boil. Cook for 3 more minutes, stirring constantly.
- Pour on the butter through a sieve and mix with a hand blender until smooth.Cover with saran wrap directly on the curd and refrigerate.
Baking and assembling the tart
- Work the dough on a lightly floured surface until it comes together. Roll out with a rolling pin and place it on top of the ring/pie pan. Push into the ring/pie pan. Remove the exceed of dough with the rolling pin. Press the dough into the side and remove the exceed with a knife.Prick the bottom with a fork.Refrigerate for 30 minutes at least.Preheat the oven to 335°F – 170°C.
- Bake the dough for 20 minutes.In the meantime, prepare the almond lemon cream : mix together the egg with the sugar, add the almond flour and lastly the lemon curd. Put in a piping bag – there's no need for a tip, just cut the bag about Ø 0.5 inch – 1.5 cm wide.After 20 minutes, remove the pie crust out the oven, pipe the almond lemon cream evenly on the bottom and put back in the oven for about 15 minutes.Allow to cool down.
- Prepare the mascarpone whipped cream by whisking together the mascarpone, whipping cream and icing sugar until you reach medium peaks. Fill a piping bag with a small round tip.Rinse and dry the raspberries and the lime.Fill a piping bag with a wide round tip with the lemon curd.When the crust is cold, pipe in the lemon curd and place the raspberries on the edges.
- Pipe dots of mascarpone whipped cream on top of the lemon curd, randomly.
- Lastly, add some raspberries here and there and zest the lime.
