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Lemon Raspberry Tart

A bright and refreshing dessert featuring a buttery tart crust filled with smooth lemon custard and topped with fresh raspberries.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Tart Crust
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter cold and cubed
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 2 tbsp cold water as needed
Lemon Filling
  • 3 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup heavy cream
  • 2 tbsp butter melted
Topping
  • 1 cup fresh raspberries
  • powdered sugar for dusting

Equipment

  • tart pan
  • Whisk
  • Mixing bowl

Method
 

  1. Prepare the tart dough by combining flour, powdered sugar, salt, and butter until crumbly. Add egg yolk and cold water until dough forms.
  2. Roll dough and press into tart pan. Chill for 15 minutes.
  3. Blind bake the crust at 375°F for 15 minutes, remove weights, and bake 10 minutes more.
  4. Whisk eggs, sugar, lemon juice, zest, cream, and melted butter to create the filling.
  5. Pour filling into crust and bake at 325°F for 20–25 minutes until just set.
  6. Cool completely and refrigerate for 2 hours.
  7. Top with fresh raspberries and dust with powdered sugar before serving.

Notes

For the best flavor, use freshly squeezed lemon juice and add raspberries just before serving.