{"id":196,"date":"2025-02-15T22:19:02","date_gmt":"2025-02-15T22:19:02","guid":{"rendered":"https:\/\/kitchenofyum.co.uk\/blog\/?p=196"},"modified":"2025-02-15T22:19:02","modified_gmt":"2025-02-15T22:19:02","slug":"lemon-tart-with-raspberry-cream","status":"publish","type":"post","link":"https:\/\/behindthehob.com\/home\/lemon-tart-with-raspberry-cream\/","title":{"rendered":"Lemon Tart with Raspberry Cream"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">For the Tart Crust:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/4 cups all-purpose flour<\/li>\n\n\n\n<li>1\/4 cup powdered sugar<\/li>\n\n\n\n<li>1\/2 cup unsalted butter (cold, cubed)<\/li>\n\n\n\n<li>1 egg yolk<\/li>\n\n\n\n<li>1\/4 teaspoon vanilla extract<\/li>\n\n\n\n<li>Pinch of salt<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Lemon Curd:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/2 cup fresh lemon juice (about 3-4 lemons)<\/li>\n\n\n\n<li>1 tablespoon lemon zest<\/li>\n\n\n\n<li>3\/4 cup granulated sugar<\/li>\n\n\n\n<li>3 large eggs<\/li>\n\n\n\n<li>1\/4 cup unsalted butter (cubed)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Raspberry Cream<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 cup (240ml) heavy whipping cream, cold<\/li>\n\n\n\n<li>2 tbsp powdered sugar (adjust for sweetness)<\/li>\n\n\n\n<li>\u00bd tsp vanilla extract<\/li>\n\n\n\n<li>\u00bd cup (75g) fresh raspberries (plus extra for garnish)<\/li>\n\n\n\n<li>1 tsp lemon zest (optional, for extra freshness)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">1. Prepare the Tart Crust:<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to 175\u00b0C.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the egg yolk and vanilla extract, and pulse until the dough just comes together.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Turn the dough out onto a lightly floured surface and form it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once chilled, roll out the dough to fit into a tart pan (about 9-inch in diameter). Press the dough into the pan and trim any excess.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes, until the crust is golden. Let it cool completely.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">2. Make the Lemon Curd:<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">In a medium saucepan, combine the lemon juice, lemon zest, and sugar. Heat over medium heat, stirring until the sugar dissolves.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a separate bowl, whisk together the eggs. Gradually add a little bit of the hot lemon mixture to the eggs while whisking to temper them (so they don\u2019t scramble).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Slowly pour the egg mixture into the saucepan with the remaining lemon mixture, whisking constantly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cook the mixture over low-medium heat, stirring constantly until it thickens (about 5-7 minutes). You\u2019ll know it\u2019s done when it coats the back of a spoon.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove from heat and stir in the butter until smooth and creamy.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">3. Assemble the Tart:<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Pour the lemon curd into the cooled tart crust and spread it evenly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Refrigerate the tart for at least 2-3 hours (or overnight) to allow the curd to set.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">4. Make the cream<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">In a small bowl, mash the raspberries with a fork until smooth. You can strain out the seeds for a silkier texture, but it\u2019s optional.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer (or whisk) until soft peaks form.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gently fold the mashed raspberries into the whipped cream using a spatula. If you like a marbled effect, don\u2019t overmix.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Refrigerate for at least 15 minutes before serving to let the flavours blend.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"201\" src=\"https:\/\/behindthehob.com\/home\/wp-content\/uploads\/2025\/02\/Lemon-Tart-Slice-e1739658137696-1024x1012.png\" alt=\"\" class=\"wp-image-201\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"199\" src=\"https:\/\/behindthehob.com\/home\/wp-content\/uploads\/2025\/02\/Lemon-Tart-Whole-pic-1024x771.png\" alt=\"\" class=\"wp-image-199\"\/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: For the Tart Crust: For the Lemon Curd: For the Raspberry Cream Method 1. Prepare the Tart Crust: Preheat the oven to 175\u00b0C. In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":205,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-196","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/behindthehob.com\/home\/wp-json\/wp\/v2\/posts\/196","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/behindthehob.com\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/behindthehob.com\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/behindthehob.com\/home\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/behindthehob.com\/home\/wp-json\/wp\/v2\/comments?post=196"}],"version-history":[{"count":0,"href":"https:\/\/behindthehob.com\/home\/wp-json\/wp\/v2\/posts\/196\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/behindthehob.com\/home\/wp-json\/wp\/v2\/media\/205"}],"wp:attachment":[{"href":"https:\/\/behindthehob.com\/home\/wp-json\/wp\/v2\/media?parent=196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/behindthehob.com\/home\/wp-json\/wp\/v2\/categories?post=196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/behindthehob.com\/home\/wp-json\/wp\/v2\/tags?post=196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}