Lemon and Raspberry Tart

Dessert - Tart Recipes

Lemon and Raspberry Tart. Excellent! Try this perfect tart to top of your dinner. Tarts pair with Champagne, Sparkling and Late Harvest Riesling wines. 

Print Recipe
Lemon and Raspberry Tart
Raspberry Tart
Course dessert
Prep Time 25 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course dessert
Prep Time 25 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Raspberry Tart
Instructions
  1. Preheat oven to 350F. Place frozen pastry case on an oven tray - do not remove from the foil pan provided. Scatter the raspberries in the base of the flan case.
  2. Beat together the eggs, superfine sugar, lemon zest and cream. Strain mixture through a fine sieve and pour over the raspberries. Bake for 30 minutes or until just set.
  3. Allow to cool to room temperature, then dust with the confectioners sugar. Serve with ice cream and raspberries.
  4. Pairs with Champagne and Late harvest Riesling.
Recipe Notes

NOTE: If using frozen berries, make sure they are thawed - this is important as frozen berries retain excess water which, if it goes into the custard, will increase the volume of liquid and the recipe will not work.

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