RASPBERRY-LEMON SHORTBREAD TART RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°F. Using your fingers, combine the butter, sugar and the flour and blend together until coarse crumbs form. OR-- Use a food processor and pulse the butter, flour and sugar until crumbly. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes. Remove the shortbread from the oven and reduce the temperature to 325°F. Scatter the drained raspberries evenly over the baked shortbread. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar.
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Faye Archibald
[email protected]I made this tart for my husband's birthday and he loved it! The crust was perfectly crispy and the filling was creamy and smooth. I'll definitely be making this again.
Khyliegh Mathews Brown
[email protected]This tart was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious tart that my family loved.
Jadeen Elving
[email protected]I'm not a fan of raspberries, but I thought I'd give this tart a try. I'm so glad I did! The lemon flavor really balanced out the tartness of the raspberries. I'll definitely be making this again.
Sunar Bangla
[email protected]This tart was a bit too tart for my taste, but I think that's just a personal preference. The crust was delicious and the filling was creamy and smooth. I might try making it again with more sugar next time.
Kaushik Lal
[email protected]I made this tart for a bake sale and it was a huge success! Everyone loved the combination of raspberries and lemon. I'll definitely be making this again.
Mekonen Zuriashwork
[email protected]This tart was a bit time-consuming to make, but it was worth it. The end result was a stunning and delicious tart that was perfect for a special occasion.
TAWHID AFRiDI
[email protected]I'm not a baker, but I was able to make this tart without any problems. The instructions were easy to follow and the end result was a beautiful and delicious tart.
Vix2023 Vix
[email protected]This tart was a bit too sweet for my taste, but I think that's just a personal preference. The crust was delicious and the filling was creamy and smooth. I might try making it again with less sugar next time.
Sameer Karkee
[email protected]I made this tart for my husband's birthday and he loved it! The crust was perfectly crispy and the filling was creamy and smooth. I'll definitely be making this again.
Keaetta Ruth
[email protected]This tart was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious tart that my family loved.
Emily Jones
[email protected]I'm not a huge fan of raspberries, but I thought I'd give this tart a try. I'm so glad I did! The lemon flavor really balanced out the tartness of the raspberries. I'll definitely be making this again.
Andrew Smart
[email protected]I made this tart for a party and it was a huge hit! Everyone loved the bright and tangy flavor. The crust was easy to make and held together well.
Bre Last
[email protected]This tart was a delight! The combination of raspberries and lemon was perfect, and the shortbread crust was buttery and flaky. I'll definitely be making this again.