I love berries, especially a juicy sweet raspberry! All on their own they are fantastic but then there was this Lemon Raspberry Tart that I made yesterday. It is absolute perfection with a shortbread crust, lemon curd filling and finished with a beautiful raspberry swirl! Thats not all, I made a raspberry whipped cream to serve along side a slice of this summer inspired tart. Oh and to quote my parents… “WOW” and “This is the best dessert you’ve ever made”.
While fabulous fruit is available year round there is no doubt that berries are at their peak during the summer and we just can’t get enough of them! Thats why I was so incredibly excited to be given the opportunity to feature Driscoll Berry Raspberries in a recipe. I knew I wanted something bright and refreshing and thats how I came up with the idea to make this Lemon Raspberry Tart.
I love how the sweetness of raspberries pairs with the tartness of lemon so I decided to make a lemon curd that I could then swirl a perfect raspberry puree through. Of course, every tart needs a crust and I thought of one of my favorite cookies, the shortbread cookie. Shortbread cookie dough is so simple to make and is a perfect base for this tart. I wanted to bring in the fresh raspberry puree even more so into this dessert so I made a quick raspberry whipped cream.
There are a few components to this raspberry dessert that take a little time and patience but trust me, it is worth the effort! It is absolutely gorgeous and a perfect refreshing summer dessert that will WOW friends and family!
- For the shortbread crust:
- 1 1/2 cups flour
- 3/4 cups powdered sugar
- 1 stick unsalted butter, cold and cut into small pieces
- a pinch of salt
- 1 egg, lightly beaten
- For the Lemon Curd:
- 1 stick unsalted butter, room temp
- 1 1/2 cups sugar
- 4 eggs
- pinch salt
- 1/2 cup freshly squeezed lemon juice
- For the Raspberry Puree:
- 2- 6 oz containers Driscoll Raspberries {1 extra container for garnish}
- 1/4-1/3 cup sugar {depending on the sweetness of the berries}
- 1 Tbsp water
- For the Raspberry Whipped Cream:
- 1/2 pint whipping cream
- 1/4 cup powdered sugar
- 2 Tbsp of the raspberry puree
- Start with the shortbread crust. Preheat your oven to 350 degrees. Add the flour, powdered sugar, butter, salt and egg to a food processor fit with the dough blade. Pulse until mostly combined.
- Place the dough onto a lightly floured surface and work for just a minute by hand. Roll out into a small circle and place onto the bottom of a tart pan. Using your hands, press the dough to evenly cover the bottom and sides of the pan.
- Bake the crust for approx. 18-20 minutes.
- While the crust is baking we can start the lemon curd. Using a hand mixer, cream together the butter and sugar until combined.
- Add in 1 egg at a time, each time mix until just combined. Mix in the pinch of salt and the lemon juice.
- Add the mixture to a small pot over low heat. Continuously gently stir for about 10-15 minutes until thickened, enough to coat the spoon. Allow to cool completely. It will thicken a little further as it cools.
- Now onto the next component, the raspberry puree. Add the raspberries, sugar and water to a small pot and simmer on low until cooked down and slightly thickened, about 10 minutes. Pop into a blender or food processor and pulse a few times until smooth. Set aside.
- When the crust is finished baking, cool slightly. Pour in the cooled lemon curd and allow to set for 5-10 minutes.
- Now to work in the raspberry swirl. Starting at the outer part of the tart, use a very small spoon, add a small dot of the puree. Use the spoon to make a “tail” by gently dragging some of the puree from the dot. Continue this around the tart and then repeat a couple more rounds moving inward in the tart. {Note: you will only need about 1/2 the puree for this part}
- Now take a tooth pick and gently draw lines {making 8 even triangles} through the tart like you would cut a pizza pie, cleaning the toothpick between each line.
- Refrigerate for a few hours to allow the lemon curd and raspberry puree to set.
- For the whipped cream simply add the cream, powdered sugar and 2 Tbsp of raspberry puree. Whip until soft peaks are formed.
- Serve a slice of the tart with some raspberry whipped cream, a little puree on the side and some fresh raspberries.
*Disclaimer* I received coupons from Driscoll’s to use toward my berry purchase. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
