Tuesday, June 10, 2014
Raspberry & Lemon Cream Tart
This is the most delicious light and citrus-y spring/summer time dessert. Lemon and raspberries are one of those perfect food combinations that were meant to be, like peanut butter and jelly, ketchup and french fries, mashed potatoes and gravy, or american cheese on Cape Cod potato chips. What's that? You don't put cheese on your chips? Huh, well you are missing out! Anyways, lemon and raspberries both have a tart quality about them, but sweetness in the raspberries balances the tangy-ness of the lemon beautifully.
I made this lovely tart for our family mother's day dinner and it was just the perfect dessert for the occasion. The tart shell was tender and buttery and the lemon cream filling was so light and delicious. The powdered sugar dusted raspberries added exactly the right touch of sweetness that this dessert needed.
As you can see, we didn't waste any time devouring this dessert. I had to pause eating my slice to snap a side view shot before the rest was scooped up by the lucky few who got seconds. :) This would be a great dessert for a brunch or even a fancy dinner party too. You could even make this in mini tart pans or a muffin tin if you wanted to do individual servings. I hope you give this one a try!
By the way, speaking of mother's day, look how big little K is getting!! Almost 11 weeks old already!
Raspberry & Lemon Cream Tart
1 cup (2 sticks) cold, diced butter
2 1/2 cups all-purpose flour
2 tbsp white sugar
1/2 cup ice cold water
Zest of 1 lemon
Place the butter, flour, sugar, and lemon zest in a food processor and pulse until the butter is incorporated into the flour and looks like small pebbles. Slowly add the ice water with the food processor running, until the dough comes together and starts to pull away from the sides. You may not need the full amount of water. Carefully remove the dough from the food processor, form into 2 discs, wrap in plastic wrap and chill for at least 1 hour in the refrigerator. (If you don't have a food processor, you can use a pastry cutter and wooden spoon to make the dough by hand.) This recipe makes enough for two tart crusts, so pop one in the freezer for another recipe. Preheat the oven to 350°F. Roll the other disc out to about 1/4" thick and transfer to a tart pan. Prick the bottom of the crust all over with a fork (don't go all the way through), place a piece of foil on the dough and fill with pie weights or dried beans. This will keep the crust from puffing up while baking. Bake for 30 minutes then remove the weights and bake 5-10 more minutes until the crust is lightly golden brown. Let the tart shell cool completely.
1/2 cup freshly-squeezed lemon juice
1/3 cup sugar
2 egg yolks
6 tablespoons butter, cubed
pinch of salt, if using unsalted butter
In a medium sauce pot, whisk together the lemon juice, sugar, eggs, and egg yolks. Turn the heat on to medium-low and add the butter. Whisk constantly until the butter is melted. Turn the heat up to medium-high and continue to whisk until the mixture thickens to a jelly-like consistency. Strain the lemon curd into a bowl, cover the surface directly with plastic wrap and place in the refrigerator to cool.
1 cup heavy cream
3 tbsp powdered sugar
2 tsp vanilla
Whip cream to soft peaks and add the sugar and vanilla. Continue to whip until well combined and slightly stiffer.
2 pints raspberries
Powdered sugar, for dusting
Remove tart shell from the pan and place on a plate or cake stand, if desired. Spread 1/3 of the lemon curd on the tart shell. Fold the remaining lemon curd into the whipped cream. Fill the tart with the lemon cream and top with raspberries. Dust with powdered sugar and serve immediately.
Inspired by Inside a British Mum's Kitchen
Inspired by David Lebovitz (lemon curd)