Kitchen Of Yum

Ingredients:

For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter (cold, cubed)
• 1 egg yolk
• 1/4 teaspoon vanilla extract
• Pinch of salt

For the Lemon Curd:

• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 1 tablespoon lemon zest
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter (cubed)

For the Raspberry Cream

• 1 cup (240ml) heavy whipping cream, cold
• 2 tbsp powdered sugar (adjust for sweetness)
• ½ tsp vanilla extract
• ½ cup (75g) fresh raspberries (plus extra for garnish)
• 1 tsp lemon zest (optional, for extra freshness)

Method

1. Prepare the Tart Crust:

Preheat the oven to 175°C.

In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and vanilla extract, and pulse until the dough just comes together.

Turn the dough out onto a lightly floured surface and form it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Once chilled, roll out the dough to fit into a tart pan (about 9-inch in diameter). Press the dough into the pan and trim any excess.

Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes, until the crust is golden. Let it cool completely.

2. Make the Lemon Curd:

In a medium saucepan, combine the lemon juice, lemon zest, and sugar. Heat over medium heat, stirring until the sugar dissolves.

In a separate bowl, whisk together the eggs. Gradually add a little bit of the hot lemon mixture to the eggs while whisking to temper them (so they don’t scramble).

Slowly pour the egg mixture into the saucepan with the remaining lemon mixture, whisking constantly.

Cook the mixture over low-medium heat, stirring constantly until it thickens (about 5-7 minutes). You’ll know it’s done when it coats the back of a spoon.

Remove from heat and stir in the butter until smooth and creamy.

3. Assemble the Tart:

Pour the lemon curd into the cooled tart crust and spread it evenly.

Refrigerate the tart for at least 2-3 hours (or overnight) to allow the curd to set.

4. Make the cream

In a small bowl, mash the raspberries with a fork until smooth. You can strain out the seeds for a silkier texture, but it’s optional.

In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer (or whisk) until soft peaks form.

Gently fold the mashed raspberries into the whipped cream using a spatula. If you like a marbled effect, don’t overmix.

Refrigerate for at least 15 minutes before serving to let the flavours blend.