Raspberry & Lemon Cream Tart

By shauna

Ingredients

• For Crust:
• 1 1/4 C. All-Purpose Flour
• 1/2 tsp. Salt
• 1 Tbsp. Granulated Sugar
• 1/2 C. Unsalted Butter, chilled & cut into cubes
• 4 Tbsp. Ice Water
• For Lemon Cream:
• 1 C. Water
• 3/4 C. Granulated Sugar
• 2 Heaping Tbsp. Corn Flour
• 1/2 C. Fresh Lemon Juice (from approx. 2 Meyer Lemons)
• 1 Tbsp. Lemon Zest
• 2 Tbsp. Unsalted Butter, cut into 1/2" cubes
• 4 Egg Yolks, beaten to blend
• 1/2 C. Whipping Cream
• 1 lb. Fresh Raspberries

Details

Servings 4

Preparation

Step 1

To make the crust, blend the flour, salt & sugar in a food processor till combined. Add the butter & process till the mixture is crumbly. With the processor running, slowly add the ice water, 1 Tbsp. @ a time, till the dough just holds together, making sure not to over process. Remove the dough from the processor & roll into 4 balls; cover with plastic wrap & refrigerate for 1 hr. For the lemon cream, add the water, sugar, flour, lemon juice, zest & butter in a heavy saucepan. Heat to a simmer, stirring constantly, till the butter melts. Remove from heat & gradually whisk in the beaten egg yolks. Return the saucepan to a gentle heat & cook the mixture, stirring constantly, till thickened (don't let the mixture boil). Strain into a bowl & cover with plastic wrap; place the lemon cream in the fridge till completely chilled. Preheat the oven to 450. Beat the whipping cream with an electric mixer; gently fold into the lemon mixture. To assemble, place the chilled dough on a lightly floured surface & roll the pastry into about 4-4" rounds. Transfer the rounds to a baking sheet lined with parchment paper or a baking mat. Spread 2 Tbsp. of the lemon cream evenly over each pastry round, leaving a 1 1/2" border around the edge. Arrange the berries neatly over the top & fold the sides of the pastry up to cover the berries, pleating where necessary. Brush the pastry with melted butter & bake for about 15 min, or till pastry is golden brown. Remove from oven & serve the tart warm or @ room temp.

*Prepare extra lemon cream & give to friends as a topping for fresh fruit. Add a homemade label & voila, instant gift!!!