Raspberry Lemon Shortbread Tart Recipe 445

LEMON RASPBERRY TARTS

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 SHORTBREAD TART RECIPE - (4.4/5)

Steps:

• Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°F. Using your fingers, combine the butter, sugar and the flour and blend together until coarse crumbs form. OR-- Use a food processor and pulse the butter, flour and sugar until crumbly. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes. Remove the shortbread from the oven and reduce the temperature to 325°F. Scatter the drained raspberries evenly over the baked shortbread. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar.

RASPBERRY-LEMON BREAKFAST TARTS

Steps:

• In medium bowl, mix flour, lemon peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• On lightly floured surface, gather pastry into a ball. Divide in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
• In 2-quart saucepan, stir together raspberries, granulated sugar and cornstarch. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat. Cool completely.
• Heat oven to 375°F. Roll 1 dough round to 15x9-inch rectangle. Cut into 9 (5x3-inch) rectangles. Place on ungreased cookie sheet. Brush edges with beaten egg. Spread 1 tablespoon raspberry filling on each rectangle to within 1/2 inch of edges. Roll remaining dough to 18x12-inch rectangle. Cut into 9 (6x4-inch) rectangles; place over filling. Press edges together; seal with fork. Cut several small slits in top crusts.
• Bake 24 to 26 minutes or until crust is golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.
• In small bowl, mix powdered sugar and lemon juice. Drizzle glaze over tarts.

SHORTBREAD LEMON TART

Steps:

• Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

RASPBERRY-LEMON TART

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.

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
• Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
• Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
• Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.