LEMON RASPBERRY TARTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h5m
Yield 12 tarts
Number Of Ingredients 10
Steps:
- For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.
- For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.
- For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.
- To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.
RASPBERRY-LEMON TART
I really enjoy the tartness of this recipe. I adapted this from another recipe. When you don't thaw and drain the raspberries the dessert ends up almost pudding like, which is wonderful served warm. It was a mistake that turned out wonderfully!
Provided by Wynner
Categories Tarts
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- Using your fingers, combine the butter, ½ cup of the sugar, and 1 and ½ cups of the flour and blend together until coarse crumbs form.
- Pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust.
- Bake the crust until lightly golden, about 20 minutes.
- Remove the crust from the oven and reduce the temperature to 325 degrees.
- Scatter the drained raspberries evenly over the baked crust.
- Beat the eggs with the remaining ¾ cup of sugar.
- Whisk in the lemon zest, lemon juice, and the remaining ¼ cup of flour.
- Pour the lemon cream over the raspberries.
- Bake the tart until the custard is set, about 30 minutes.
THE BEST LEMON TART EVER
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Provided by ChefChristi1221
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g
LEMON RASPBERRY TART
This tart combines the tangy lushness of a lemon filling topped with fresh red raspberries, perfect for a summery dessert. Originally from an August 1983 issue of Bon Apetit featuring Beautiful Berry Desserts.
Provided by Leslie in Texas
Categories Tarts
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine flour, sugar,peel and salt in large bowl.
- Cut in butter and shortening until mixture resembles coarse meal.
- Add cognac, then gradually blend in water until mixture can be gathered into a ball.
- Flatten dough into a disc.
- Wrap in plastic and refrigerate 1 hour (or up to 3 days).
- Butter 10 to 11 inch quiche pan.
- Roll dough out on floured surface into 12 or 13 inch circle 1/8 inch thick.
- Fit into pan;form edges.
- Freeze until firm (or up to 1 month).
- Preheat oven to 450 degrees.
- Prick pastry shell with fork.
- Line with buttered parchment paper, then fill with dried beans or pie weights.
- Bake 5 minutes;reduce oven temperature to 350 degrees and bake 10 minutes.
- Remove paper and weights.
- Continue baking until well browned, about 20 minutes.
- For filling:.
- Combine all ingredients in heavy medium saucepan and stir constantly over low heat until thick, 15 to 20 minutes; do not boil.
- Let cool.
- (Can be prepared 2 days ahead.Place plastic wrap directly on surface of filling after cooling. Refrigerate until ready to use.).
- Spoon filling into crust and arrange raspberries decoratively over top.
Nutrition Facts : Calories 596.9, Fat 31.7, SaturatedFat 17.1, Cholesterol 200.2, Sodium 56.3, Carbohydrate 73.4, Fiber 5, Sugar 44, Protein 7.6
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