Lemon tart

Lemon and Raspberry Tart – an explosion of flavors that will delight any dessert lover!

Who would have thought that a simple ingredient like lemon could transform an ordinary dessert into a true delicacy? This lemon tart, with its velvety cream and intense citrus flavor, is perfect for any occasion, whether it's a relaxing Sunday or a special celebration. I invite you to discover the simple steps to create this culinary masterpiece, which is sure to become a favorite among family and friends!

Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Servings: 8

Ingredients

For the crust:
- 100 g high-quality butter (between 82-85% fat)
- 50 g raw or white sugar
- 180 g flour
- 1 egg
- A pinch of salt
- 1-2 tablespoons cold water (if needed)

For the cream:
- 4 eggs
- 4 lemons (preferably organic to avoid pesticides)
- 150 g white sugar (using raw sugar will give the cream a darker hue)
- 200 ml heavy cream (liquid, not fermented)

For the topping:
- 150 g raspberries (frozen or fresh)
- 2 tablespoons fruit jelly or sugar

Recipe History

Lemon tart, a classic dessert, is beloved worldwide for its perfect combination of lemon acidity and crust sweetness. Over time, this recipe has evolved into various forms and variations, but its essence has remained the same. It’s a dessert that blends tradition with innovation, allowing you to explore different ingredients and techniques.

Preparation Steps

1. Making the Crust:

To achieve a perfect crust, it is essential to use high-quality, cold butter to ensure a flaky texture.

- Cut the butter into small cubes and place it in a food processor bowl. Add the flour, sugar, and salt. Mixing these ingredients will create a sandy texture, which is a sign that you are on the right track.
- Add the beaten egg and continue mixing for a few seconds until the dough starts to pull away from the sides of the bowl. If it doesn’t come together, add a tablespoon or two of cold water until you achieve the desired consistency.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. This step allows the dough to rest, which helps achieve a flaky crust.

If you prefer, you can make the dough by hand:

- Place the flour, butter, sugar, and salt in a bowl. Using your fingertips, rub the ingredients together until you achieve a sandy texture.
- Add the beaten egg and, if necessary, cold water until the dough comes together.

2. Baking the Crust:

- On a lightly floured surface, roll out the dough into a thin round or rectangular sheet, depending on the tart pan you have.
- Roll the sheet onto a rolling pin and place it in a greased tart pan. Trim the excess dough from the edges.
- Cover the dough with a crumpled piece of parchment paper and fill it with baking weights or beans to blind bake the crust. Bake for 30 minutes: the first 15 minutes at 180 degrees Celsius, then reduce the temperature to 170 degrees Celsius.

3. Making the Lemon Cream:

- Using organic or well-washed lemons, zest the peel of 3 lemons and squeeze the juice from all 4 lemons. Place the juice in a saucepan over heat and let it reduce by half. Allow it to cool completely.
- In a bowl, whisk the eggs with the sugar using a whisk until well combined. Add the lemon zest and cream, mixing well. Finally, add the cooled lemon juice.

4. Assembling the Tart:

- After the crust has baked for 30 minutes, remove the parchment paper and weights. Pour the lemon cream into the baked crust and return it to the oven for 20-25 minutes at 150 degrees Celsius. The tart is done when it no longer jiggles in the center, but be careful not to let cracks form on the surface.

5. Preparing the Topping:

- To add a fresh note, prepare a raspberry sauce. Place the raspberries (frozen or fresh) in a saucepan over low heat along with the jelly or sugar. Cook until it breaks down and forms a sauce. Strain it through a fine sieve for a smooth texture.

6. Serving:

Allow the tart to cool completely before slicing. Serve it plain or with raspberry sauce on top for an explosion of flavors. It pairs perfectly with a cup of tea or fresh lemonade.

Suggestions and Variations

- Instead of raspberries, you can use other berries, such as blackberries or blueberries, to change the flavor.
- Add a teaspoon of vanilla extract to the lemon cream to enhance the taste.
- You can sprinkle powdered sugar on top for an elegant finish.

Frequently Asked Questions

Can I use store-bought lemons?
Yes, but make sure to wash them well to remove wax and pesticides.

What should I do if the cream separates?
Ensure that the egg and sugar mixture is well combined before adding the lemon juice.

How can I store the tart?
It keeps well in the refrigerator, covered, for 2-3 days.

How many calories are in a serving?
A serving of lemon tart (about 1/8 of the tart) contains approximately 300-350 calories, depending on the ingredients used.

Nutritional Benefits

Lemons are rich in vitamin C, which helps boost the immune system, while the cream adds a source of calcium and healthy fats. This tart is not only delicious but also nutritious!

I invite you to experiment with this wonderful recipe, add your own variations, and enjoy every bite. Whether it’s a family meal or a gathering with friends, this lemon tart is sure to make a memorable impression!