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Lemon Raspberry Tart


As far as finger-licking tart is concerned, the lemon raspberry tart makes all others pale in comparison. Now that summer is almost here, this is one recipe that easily drowns out the heat, thanks to its refreshing lemon zest. Don’t worry though; it’s a lot easier to bake than you think!


Prepare the Dough

1. In a food processor with a steel blade, place the flour, butter, powdered sugar, vanilla, and salt, then process until a crumbly mixture is obtained.
2. Add the egg and continue to process until the dough lumps are formed.
3. Transfer the dough to a lightly floured work surface and form a disc shape.
4. Wrap in plastic wrap and cool in the refrigerator for an hour.

Prepare the Crust

1. On a floured surface, roll out the dough to a three- to four-millimeter thick sheet and set aside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
2. Stab the dough with a fork.
3. Freeze the dough inside the pan for an hour.

Bake the Crust

1. Set the oven to 170 degrees Celsius (340 degrees Fahrenheit) fan.

Place a sheet of heat resistant nylon or crumpled Gefen Parchment Paper on the dough and fill with dry beans/chickpeas or special weights for baking. (This is known as “Baking blind” and is the process of baking a pie crust or other pastry without the filling.

3. Bake blind for 13 minutes.
4. Remove the weights from the dough and continue baking for five more minutes.


1. Mix all of the filling ingredients in a bowl.
2. When the five minutes are over, pour the filling onto the dough and bake for 13 minutes.
3. Cool the tart at room temperature.



Decorate with whipped cream and dried raspberries.