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Raspberry Lemon Tart Recipe



I wanted to make something very special for the occasion. My son Curt graduated college and received his bachelors degree and we are all very proud of him. We are also celebrating his birthday on June 19th, so today needs to be special all the way around. I needed something over the top beautiful to serve. Since he loves lemon and berries I created this tart. Can't wait to find out how he likes it. You're getting the recipe and photos before he even sees it! So what do you think? I hope you love it too!


1 recipe of Lemon Pudding around 2 cups homemade below or to store bought package instructions
Triple Berry Sauce see recipe below or use canned
Fresh red raspberries for the edges
1 Tart Crust see recipe below
Garnish with fresh strawberries with stems washed in the middle
1 removable bottom tart pan
Cooking spray

Preheat oven to 350. Spray the tart pan with  cooking spray. Roll out the dough to fit the pan. 
Recipe below make 1 crust. Poke holes in the dough bake at 350 until edges are brown. Cool.
Fill with pudding first. Pour the sauce in the middle, spreading out with the spatula or flat knife almost to the edges.  Trim edges with berries. Place a few strawberries in the center. I like to dip the berries in the sauce for glazing.

Tart Crust Recipe:

1 1/2 cups all purpose flour
1/2 cup salted butter softened
1/4 cup granulated white sugar
1 large egg, lightly beaten
Mix all together until it forms a ball.

Lemon Pudding:

1 cup sugar
3 tablespoons cornstarch
2 tablespoons flour
1 1/2 cups water
2 medium sized lemons juiced and zested
2 tablespoons butter 

In a medium sized saucepan over medium heat add everything but the egg yolks and butter, in the pan. Keep stirring until well blended and mixture start to thicken add the butter. Add two of the  egg yolks beating into this sugar mixture until well blended then the other two until lemony looking and thick.

Triple Berry Sauce:

 1 cup red raspberries
1 cup blackberries
1 cup strawberries or blueberries
 1/2 cup granulated white sugar,  
1 Tablespoon cornstarch
 water or Chambord (optional) 2 teaspoons

 Put berries, sugar, flavoring in food processor pulse puree leaving some chunks. Add water and cornstarch in a cup and stir till smooth.
Place berries in a saucepan heat till boiling, add the cornstarch, cook another minute until thickens, just a few minutes. Cool.

3 comments:

  1. This tart would be a hit with my family, too! Beautiful!!!

    ReplyDelete
  2. Delicious! Raspberries over strawberries any day, great little tart!

    ReplyDelete

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