Try this Raspberry Lemon Tart recipe, or contribute your own.
Suggest a better descriptionFor the crust:
Preheat the oven to 350°. Prepare a 9-inch tart pan with non-stick cooking spray. Add the flour, confectioners' sugar and salt to a small bowl and whisk together.
In the microwave, melt the butter. Once melted, stir in the almond and vanilla extracts. Pour into the dry ingredients and stir together until thoroughly combined.
Press the dough evenly along the bottom and sides into a 9-inch tart pan with a removable bottom. Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes.
For the raspberry-lemon curd:
Combine raspberries, sugar, lemon zest, lemon juice and water in a small saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat and simmer for 5 minutes. Remove mixture from heat and let cool for 5 minutes. Using a blender or immersion blender, blend until smooth. Strain mixture through a fine-mesh strainer into a bowl and discard solids.
Clean pan and return strained mixture to pan. Whisk together egg yolks and cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture, bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add salt and butter, one piece at a time, stirring until smooth. Place curd into a medium bowl and cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. chill curd in the refrigerator for at least 2 hours.
To assemble the tart:
Spoon raspberry curd into a cooled tart shell and spread into an even layer with an offset spatula. Arrange raspberries, lemons and toasted almonds over filling in a decorative pattern. Chill in the refrigerator before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1821g) | ||
Recipe Makes: Servings | ||
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Calories: 4456 | ||
Calories from Fat: 3052 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 339.1g | 452 % | |
Saturated Fat 145g | 725 % | |
Monounsaturated Fat 132.2g | ||
Polyunsanturated Fat 43.9g | ||
Cholesterol 10344mg | 3183 % | |
Sodium 29348.7mg | 1012 % | |
Potassium 2152.2mg | 57 % | |
Total Carbohydrate 211.6g | 62 % | |
Dietary Fiber 37.5g | 150 % | |
Sugars, other 174.1g | ||
Protein 156.6g | 224 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4456
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