The layered raspberry tart is delicious and naturally sweetened and features a layer of vibrant lemon curd followed by a perfectly sweetened raspberry filling.
How to make raspberry tart
Raspberry tart ingredients
- 1 large egg yolk
- 1 tablespoon heavy cream
- Half a teaspoon of vanilla extract
- Half a cup of confectioners’ sugar
- 1 1/2 cups all-purpose flour
- Half a teaspoon of salt
- 8 tablespoons chilled unsalted butter
- fillings
- ¼ cup lemon peel plus ½ cup juice (4 lemons)
- 1 large egg plus 5 large yolks
- Half a cup of honey
- salt
- 4 tablespoons unsalted butter, cut into 4 pieces, and cooled
- 2 tablespoons heavy cream
- 10 ounces (2 cups) blueberries
- 2 tablespoons cornstarch
- 2 tablespoons water
How to prepare
- Whisk the egg yolks, cream, and vanilla together in a bowl.
- Place the flour and salt in a food processor until combined, about 5 seconds.
- Put the cooled butter on top and beat until the mixture resembles coarse cornmeal
- Add egg yolk mixture and beat until dough comes together about 12 seconds.
- Shape the dough into a disk, wrap it tightly in plastic wrap, and put it in the refrigerator for an hour.
- Let the cooled dough sit on the counter slightly to soften, about 10 minutes.
- Roll the dough into an 11-inch circle on a lightly floured counter.
- Roll the dough loosely around the rolling pin and gently roll it out onto the tart pan with a removable bottom, letting the excess dough hang over the edge.
- Loosen the dough in the pan by gently lifting the edge of the dough with one hand while pressing the corners and sides of the pan with your other hand. Slide a rolling pin over the pan to remove any excess dough.
- Cover the dough-lined pan loosely in plastic, place it on a large plate, and freeze until the
dough has cooled and firmed, 30 minutes. - Set the oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit.
- Place a cake pan lined with dough on a baking sheet, line it with a double layer of aluminum foil, covering the edges to prevent burning, and fill with round weights.
- Bake until crust is golden and set, about 30 minutes, rotating skillet halfway through baking. Remove weights and chips and let crust cool.
- Set oven rack to middle position and preheat oven to 350°F
- Whisk remaining lemon juice, lemon peel, eggs, yolks, ½ cup honey, and pinch salt in a medium saucepan until smooth.
- Cook over medium-low heat, stirring constantly with a rubber spatula, until mixture thickens slightly and registers 165°F, about 5 minutes.
- Remove from heat and whisk in cooled butter until melted.
- Strain the lemon curd through a fine mesh strainer into a bowl, then gently stir in the cream with a rubber spatula.
- Pour warm lemon curd into the cooled tart crust.
- Place tart on a baking sheet and bake until filling is glossy and opaque and center jiggles slightly when shaking, 10 to 12 minutes, rotating pan halfway through baking.
- Transfer the tart with baking paper to a wire rack and let it cool slightly.
- Meanwhile, process blueberries in food processor until smooth, about 2 minutes.
- Strain the puree through a clean mesh strainer into a medium saucepan, pressing down on the solids to extract as much liquid as possible (you should have about ½ cup)
- Whisk in the remaining cup honey and a teaspoon of salt. Whisk the cornstarch and water together in a small bowl, then whisk into the berry mixture.
- Bring to a boil over medium-low heat, stirring constantly, and cook until slightly thickened and registering 170°F, about 4 minutes.
- Remove from heat, and whisk in 1 tablespoon of lemon juice.
- Pour the blueberry mixture evenly over the cooled lemon filling.
- Gently tap the pan against the counter to release any air bubbles, then place in the refrigerator until the blueberry mixture is firm and glossy, about 2 hours.
- To serve, remove and slide the thin metal spoon between the bottom of the tart and the bottom of the tart, carefully sliding the tart onto a serving board or cutting board.
