This lemon and raspberry tart is the perfect way to celebrate the start of spring. Fresh, zingy, sour lemon pairs with tart, sweet raspberries to create this dreamy dessert. A simple shortcrust pastry shell is filled with an easy vegan lemon curd and swirls of fresh raspberry puree. It’s then topped with dairy free whipped cream and more raspberries. The flavours in this tart are so bright and zingy, a must for lemon lovers!
This raspberry lemon tart is a total flavour party. If you love all things lemon, you’re going to love this! It’s tangy, zingy, sweet and totally mouthwatering. It might look fancy, but the only thing that needs baking is the tart shell and then everything else comes together really quickly.
I chose to pipe the whipped cream on top but you could leave it off altogether and just serve with your favourite dairy free cream on the side if you prefer.
Why you’re going to want to make this raspberry lemon tart –
- Full of real tangy fresh lemon and sweet raspberries
- Easy to prepare with only 15 minutes of baking required
- Made with pantry ingredients
- Comes together in less than 45 minutes
How to make this tart –
First you need to prepare the pastry. This pastry comes together in seconds in a food processor and only a few minutes in a bowl. Simply combine the ingredients until a ball of dough is formed and press straight into your prepared 9 inch tart tin, no chilling time required! Bake this for 12-15 minutes, then set aside to cool.
Next, make the lemon curd and raspberry puree. Both of these are done on the stove top in minutes, simply add the ingredients to small pans, mix together to combine and heat gently. Once simmering, thicken with a little cornflour paste. That’s it! Allow to cool for a few minutes then pour the lemon curd into your baked pastry case. Drop over generous spoonfuls of raspberry puree and swirl through with a chopstick.
Allow to set in the fridge for a few hours, then top with fresh raspberries and whipped cream, or leave as is and serve them on the side – the top of the tart will be super pretty anyway with the swirls of lemon curd and raspberry puree.
Have you made this tart?
Please let me know if you give this recipe a go, I absolutely adore the bold, punchy flavours and would love to hear your feedback! If you do get chance to take a pic of your recreation, please tag me @bos.kitchen on Instagram or you can find me on Facebook.
Lemon raspberry tart
Equipment
- 1 9 inch tart tin
Ingredients
Pastry
- 220 g plain, all purpose flour
- 100 g vegan butter
- 30 g white sugar
- 2-3 tbsp cold water
Lemon curd
- 330 g coconut cream
- 70 g white sugar
- 100 ml lemon juice around 2 lemons
- 1 tbsp lemon zest
- 25 g vegan butter
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp turmeric
Raspberry puree
- 170 g fresh or frozen raspberries
- 35 g cornflour mixed with 6-8 tbsp water
Topping
- 150 g fresh raspberries
- 100 ml vegan whipping cream
- 1 tbsp lemon zest
Instructions
- Preheat oven to 180•c and grease a 9 inch tart tin with a little butter or oil. Add all pastry ingredients apart from the water to a food processor or bowl and mix until fine and crumbly. Add in the cold water a little at a time, processing after each addition until everything comes together to form a dough. Press into tart tin, prick with a fork and bake for 12-15 minutes until the shell is firm and lightly golden.
- Prepare lemon curd by adding all lemon curd ingredients to a small pan, stirring well and bringing to a gentle simmer.While the curd is heating up, add raspberries to a small sauce pan and heat up until simmering. Once soft and syrupy, strain the raspberries through a small sieve if desired to remove any seeds (this step is optional but will create a smoother puree). Return to the pan and bring to a simmer.In a small dish, combine cornflour with the cold water to form a cornflour paste. Add one tbsp of paste to the bubbling raspberries and the remaining to the simmering curd. Stir both until thick, but pourable.
- Pour warm lemon curd into the pastry shell then spoon over dollops of raspberry puree. Swirl through with a chop stick and then set the tart aside to set in the fridge for at least 3 hours, or overnight.
- Whip up dairy free cream and pipe or spoon on top of the tart, followed by fresh raspberries and a sprinkle of lemon zest.
Notes
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