Lemon and Raspberry Tart
A puff pastry tart with lemon filling and fresh raspberries.
A baked tart with a puff pastry base, lemon filling, and raspberries added after chilling.
Method
- 01
Prepare the base
Preheat the oven to 200 °C. Wash the lemons and raspberries; dry the raspberries carefully. Line a 22–24 cm springform pan with the puff pastry, trim the excess, and prick the base with a fork.
- 02
Make the filling
Zest the yellow part of the lemons and squeeze them. Melt the butter without letting it boil and allow it to cool slightly. Mix it with the cornstarch until no lumps remain. Beat the eggs with the sugar until the mixture is paler and foamy; stir in the butter-cornstarch mixture, lemon juice, and zest until smooth.
- 03
Bake
Pour the filling into the pastry base and bake the tart at 180 °C for 35 minutes.
35 min - 04
Chill and decorate
Allow the tart to cool completely, then refrigerate it for 120 minutes. Unmould and arrange the fresh raspberries over the top before serving.
120 min - 05
Store
Keep the tart refrigerated if it is not served immediately.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.