Lemon Tart with Raspberry Coulis Recipe

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There’s something undeniably magical about a lemon tart with raspberry coulis. Its vibrant colors catch the eye, while the combination of tangy lemon and sweet raspberry creates a symphony of flavors that is both refreshing and indulgent. When I first tried this recipe, it was a hit at our family gathering. The tart’s crisp, buttery crust paired with the silky lemon filling and the vibrant raspberry coulis was enough to win over even the most skeptical dessert enthusiasts in the room. It’s a recipe that has quickly become a favorite in our household, celebrated for its balance of sweetness and tartness, and, of course, for its stunning presentation.

Ingredients

To create this delightful dessert, you’ll need a selection of fresh and quality ingredients. Here’s what you’ll require:

  • For the crust:
    • 1 and 1/4 cups of all-purpose flour
    • 1/2 cup of unsalted butter, chilled and cubed
    • 1/4 cup of granulated sugar
    • 1/4 teaspoon of salt
    • 1 large egg yolk
    • 2 tablespoons of ice water
  • For the lemon filling:
    • 1 cup of granulated sugar
    • 3 large eggs
    • 1/2 cup of freshly squeezed lemon juice (approximately 3-4 lemons)
    • 1 tablespoon of lemon zest
    • 1/4 cup of heavy cream
    • 1/4 cup of unsalted butter, melted
  • For the raspberry coulis:
    • 1 cup of fresh raspberries
    • 1/4 cup of granulated sugar
    • 1 tablespoon of lemon juice

Instructions

The process of making this luscious lemon tart with raspberry coulis is straightforward, but it does require some attention to detail to achieve the perfect result.

1. Prepare the crust: In a large mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Add the egg yolk and ice water, mixing until the dough just comes together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Pre-bake the crust: Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Prick the base with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, then remove weights and paper, and bake for another 10 minutes until golden. Let it cool.

3. Prepare the lemon filling: In a medium bowl, whisk together the sugar, eggs, lemon juice, lemon zest, and heavy cream until smooth. Gradually whisk in the melted butter. Pour the lemon mixture into the cooled crust.

4. Bake the tart: Reduce the oven temperature to 325°F (160°C). Bake the tart for 25-30 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.

5. Make the raspberry coulis: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens, about 5 minutes. Strain through a fine-mesh sieve to remove seeds. Let cool.

Nutrition Facts

This recipe yields approximately 8 servings, with each serving containing around 350 calories. It’s a treat that offers a perfect balance of indulgence and freshness, making it a lovely dessert option for those who are mindful of their calorie intake.

Preparation Time

The overall preparation time for this lemon tart with raspberry coulis is approximately 1 hour and 30 minutes, which includes time for making the crust, filling, and coulis, as well as baking and chilling times. It’s a process that requires patience, but the end result is undeniably rewarding.

How to Serve

  • Serve each slice of lemon tart with a drizzle of raspberry coulis for a burst of color and flavor.
  • Add a dollop of fresh whipped cream or a scoop of vanilla ice cream for extra indulgence.
  • Garnish with fresh raspberries and mint leaves for a beautiful presentation.
  • Pair with a glass of chilled dessert wine or a cup of herbal tea for a perfect match.
  • Enjoy as a delightful end to a special meal or as a sweet treat at a gathering.

Additional Tips

Here are some tips to ensure your lemon tart with raspberry coulis comes out perfectly every time:

  • Use fresh ingredients: Fresh lemons and raspberries will enhance the flavors of the tart and coulis.
  • Chill the crust: Ensure the dough is well-chilled before rolling out to prevent shrinking during baking.
  • Strain the filling: For a smoother lemon filling, strain it through a sieve before pouring it into the crust.
  • Taste the coulis: Adjust the sugar in the raspberry coulis to your taste, depending on the sweetness of the raspberries.
  • Plan ahead: This tart can be made a day in advance, allowing the flavors to meld beautifully.

FAQ Section

  • Q: Can I use frozen raspberries for the coulis?
    A: Yes, you can use frozen raspberries. Just be sure to thaw them before cooking.
  • Q: How long does the tart last in the fridge?
    A: The tart can be stored in the refrigerator for up to 3 days. Keep it covered to maintain freshness.
  • Q: Can I use a store-bought crust?
    A: Absolutely! A store-bought crust can be a time-saver, just follow the package instructions for pre-baking.
  • Q: Can I substitute lime for lemon?
    A: Yes, lime can be used for a different flavor profile. The tartness will be slightly more pronounced.
  • Q: Is it possible to make this tart gluten-free?
    A: Yes, simply substitute the all-purpose flour with a gluten-free flour blend suitable for pastries.