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When it comes to desserts that combine the perfect balance of tartness and sweetness, few can rival the appeal of a raspberry lemon tart. This delightful treat not only tantalizes the taste buds but also offers a visual feast with its vibrant colors and elegant presentation. The Zingy Raspberry Lemon Tart is more than just a dessert; it’s a celebration of the summer harvest, a nod to the age-old tradition of baking with fresh fruits, and an embodiment of the joy that comes from sharing delectable sweets with family and friends.

Zingy Raspberry Lemon Tart

Indulge in the refreshing flavors of a Zingy Raspberry Lemon Tart, a dessert that beautifully balances tartness and sweetness. This vibrant treat not only captures the essence of summer with its colorful presentation but also provides an excellent way to impress guests at any gathering. Discover the step-by-step process to create this delightful tart, from selecting the freshest ingredients to mastering the baking techniques. Perfect for any occasion, it’s sure to be a new favorite!
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Ingredients
  

For the crust:

1 ¼ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, softened

1 large egg yolk

1 teaspoon vanilla extract

Pinch of salt

For the filling:

2 cups fresh raspberries (plus extra for garnish)

¾ cup granulated sugar

Zest of 2 lemons

½ cup fresh lemon juice

3 large eggs

1 tablespoon cornstarch

1 tablespoon unsalted butter, melted

For decoration:

Fresh mint leaves

Whipped cream (optional)

Instructions
 

Prepare the crust:

    In a medium mixing bowl, whisk together the flour and powdered sugar. Add the softened butter and mix until crumbly. Incorporate the egg yolk and vanilla extract, followed by a pinch of salt. Knead gently into a dough ball. Wrap in plastic wrap and refrigerate for 30 minutes.

      Pre-bake the crust:

        Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface into a 12-inch circle, then transfer to a tart pan. Press the dough into the pan and trim any excess. Prick the base with a fork and line with parchment paper. Fill with pie weights or dry beans and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until lightly golden. Let it cool.

          Make the filling:

            In a blender or food processor, combine the raspberries and granulated sugar, blending until smooth. Strain through a fine-mesh sieve into a mixing bowl to remove seeds, if desired. Stir in the lemon zest and lemon juice.

              Add eggs and cornstarch:

                In a separate bowl, whisk the eggs and cornstarch together until smooth. Gradually add to the raspberry mixture, mixing well. Finally, blend in the melted butter.

                  Bake the tart:

                    Pour the raspberry lemon filling into the pre-baked tart shell. Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Allow to cool at room temperature and then refrigerate for at least 2 hours until fully set.

                      Serve:

                        Once set, garnish with fresh raspberries and mint leaves. Serve with a dollop of whipped cream, if desired. Slice and enjoy the perfect blend of tangy raspberry and zesty lemon with a buttery crust!

                          Prep Time, Total Time, Servings: 30 mins | 1 hour | 8 servings