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Lemon raspberry tart

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Lemon raspberry tart


For the dough

  • In a bowl add the flour, the icing sugar, the salt, and the ice-cold butter cut into cubes.  
  • Rub the mixture well with your hands, until it looks like wet sand. Ideally, you should wear gloves to prevent the heat of your hands from melting the butter.
  • Add the egg, the water, and knead until you get a pretty elastic dough.
  • Wrap the dough in plastic wrap and refrigerate it for 1 hour.
  • Remove the dough from the refrigerator and allow 10 minutes for it to soften.
  • Preheat the oven to 160°C (320° F) set to fan. 
  • Spread a piece of parchment paper on your working surface, dust it with flour, and place the dough on it. Dust the dough with flour, cover with another piece of parchment paper, and roll it out with a rolling pin.
  • Butter and flour a 27 cm round springform pan.
  • Use the rolling pin to transfer the dough to the pan.
  • Press the dough with your fingers so that it sticks well to the sides of the pan. 
  • With a knife, cut the dough all around so it is 2 cm high on the sides. You can make cookies with the remaining dough. 
  • Prick the whole surface of the dough with a fork and spread a piece of plastic wrap. 
  • Add raw legumes or pie weights on the plastic wrap.
  • Bake in the oven for 30 minutes.
  • Take the dough out of the oven and remove the plastic wrap along with the raw legumes.
  • Bake in the oven for another 20 minutes.
  • Remove from the oven and brush the dough with the egg wash. This way, you make sure that the tart crust will not break when you add the filling. 
  • Bake in the oven for 5 more minutes until the dough is golden.
  • Remove from the oven and set it aside to cool for 10-20 minutes.

For the lemon curd

  • Soak the gelatin in a bowl with ice-cold water.
  • In a pot add the eggs, the sugar, the lemon juice, the vanilla extract, the lemon zest, and transfer over low heat. 
  • Whisk constantly for 3-4 minutes until the cream thickens.
  • Remove the pot from the heat. 
  • Squeeze the gelatin with your hands to drain it well and add it to the pot.
  • Whisk until the gelatin is completely dissolved. 
  • Add the ice-cold butter cut into cubes and beat with an immersion blender until the butter is dissolved.
  • Pour the lemon curd over the tart crust and spread it well with a spatula. 
  • Refrigerate the tart for 2 hours to set.

For the raspberry layer

  • In a saucepan add the raspberry puree, the sugar, the agar-agar, and transfer over medium heat.
  • Let the puree come to a boil and whisk well.
  • Remove the saucepan from the heat.
  • Set the mixture aside for 15 minutes to slightly cool.
  • Carefully pour the mixture over the cold lemon curd. 
  • Refrigerate the tart for 3 hours to completely set. 
  • Serve by sprinkling with a little lemon zest.
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Nutrition information per portion

Calories (kcal)
36 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
56 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
115 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
30 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
52 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
19 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
20 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
3 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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