Lemon Raspberry Tart

A delightfully butter crust filled with tart lemon curd and sweet raspberry jam. A simple way to create a scrumptious tart!

Prep Time 25

Cook Time 20

Total Time 45

Course Dessert

Servings 10 slices

In the bowl of a food processor, blitz together flour, sugar, and salt briefly to combine.
Cut the butter into 1 tablespoon pieces (approximately). With the food processor on low, drop the tablespoons of butter into the flour mixture one at a time. Wait about 3-5 seconds before adding in the next one to make sure the butter does not clump together.
Once all the butter has been added, pour in the vanilla and blitz for another 10-15 seconds, or until the crust resembles wet sand.
Let the crust rest in the bowl for about 20 minutes. While it is resting, preheat the oven to 375 degrees.
Press the crust into the bottom of a 9" tart pan (with a removable bottom). Make sure the crust goes all the way up the sides of the tart pan. It may be helpful to use a spoon or the back of a measuring cup to make sure the crust is packed tightly.
Place a piece of parchment paper over the crust, and fill the whole tart with baking beads or dry beans. This will prevent the crust from bubbling up or sliding down the sides of the pan. Bake for 20-22 minutes. You will know it is done when the tart shell is no longer shiny but is not yet brown.
When the tart crust is done, remove it from the oven and let it come to room temperature. If you have not yet made the lemon curd, wrap the tart shell in plastic wrap (still in the pan) and set aside until you are ready to assemble.

To make the lemon curd, add the egg yolks, sugar, and lemon zest to a heavy saucepan. Place over medium heat and cook until the mixture is thick and slowly bubbling (but do not wait for a rapid boil, as it will be overcooked). It is important you whisk constantly while the pot is on the stove. (Otherwise, you will end up with scrambled eggs.) This takes approximately 7-10 minutes.
Once the curd has thickened (it should be able to coat the back of a wooden spoon), strain it through a fine mesh sieve, to remove any lumps, into a clean bowl.
With the lemon curd in the new bowl, add in the lemon zest and butter. Whisk until smooth.
When the lemon curd is no longer steaming (warm is okay), cover the bowl in plastic wrap, pressing the wrap against the surface of the curd.
Place the bowl in the refrigerator for at least 2 hours, or overnight, to cool.
When the lemon curd has cooled, you can begin to assemble.

Spread the raspberry jam in an even layer over the bottom of the tart shell. Spoon the lemon curd on top of the raspberry layer. Using an offset spatula, gently spread the lemon curd out to create an even layer. Go slowly to make sure the raspberry jam and the lemon curd layers do not mix together.
Rinse the fresh raspberries under cool water. Pat them dry. Place the raspberries bottom up on top of the lemon curd in the design of your choice. Press the raspberries into the lemon curd slightly, to make sure they are securely placed.
Refrigerate for at least one more hour before serving. The tart can be kept overnight if covered in the refrigerator.
When ready to serve, remove the sides of the tart shell pan. If desired, you may top with a bit of powdered sugar.

If you do not have a tart shell, this can alternatively be made in a pie plate. However, it may be harder to remove from the pan if the sides do not come off.
If you do not have a fine mesh sieve, it is okay to skip the straining part. However, just make sure the mixture is completely smooth throughout and remove any lumps with a spoon.