Lemon and Raspberry Cream Tart

Average: 5 (1 vote)
(1 vote)
Lemon and Raspberry Cream Tart
share Share
bookmark_border Copy URL
Health Score:
5,6 / 10
45 min.
ready in 4 h. 10 min.
Ready in


For the tart dough
200 grams Pastry flour
1 Tbsp sugar
1 pinch salt
150 grams butter
1 egg
200 grams Legume (for blind baking)
For the filling
4 eggs
100 milliliters lemon juice
3 sheets silver gelatin
100 grams powdered sugar
200 grams Raspberries
To serve
250 milliliters Whipped cream
2 Tbsps powdered sugar
How healthy are the main ingredients?
Whipped creamRaspberrysugarsalteggegg

Preparation steps


For the tart dough: Combine the flour, sugar, salt, butter and egg and knead until smooth. Cover with plastic wrap and chill for 1 hour. Preheat the oven to 200°C (approximately 400°F). Roll out the dough thinly and use to line a greased tart pan. Prick the base with a fork, line with parchment paper and fill with dried beans. Bake for 20-25 minutes.


Remove the beans and parchment paper and let cool. For the filling: Separate the eggs. Whisk the egg yolks with 1/2 the powdered sugar until light and fluffy. Add the lemon juice and beat until creamy over a hot water bath. Bloom the gelatin in cold water, add to the lemon cream and stir until melted. Transfer to an ice bath and stir until cooled. 


Whip the egg whites until stiff, sprinkling in the remaining powdered sugar, then fold into the cooled filling. Fold in the raspberries then transfer to the tart shell, smooth the surface and chill for at least 2 hours. To serve: Whip the cream and powdered sugar until stiff, transfer to a piping bag with a star tip and use to decorate the tart. Serve cut into pieces.