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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Malak Allouch
[email protected]This tart is a great make-ahead dessert. I made it the day before and it was even better the next day.
saroj karki
[email protected]I made this tart for a potluck and it was gone in minutes. Everyone loved it!
Candace Wilson
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dessert.
Awas Hufg
[email protected]I've made this tart several times and it's always a hit. The shortbread crust is especially popular.
Saim Usman
[email protected]I'm not a huge fan of raspberry, but this tart was still delicious. The lemon flavor really shines through.
Sondha Chondo
[email protected]This is my new favorite tart recipe!
Pabitra Gaha
[email protected]Perfect for summer!
Abdullahi Abubakar
[email protected]Will definitely make again!
Nadir Shah Shah
[email protected]So good!
Nelson Tembo
[email protected]Amazing!
Chowdhury Muhammed
[email protected]This tart was delicious! The raspberry and lemon flavors were perfectly balanced and the shortbread crust was flaky and buttery. I would definitely recommend this recipe.
Samim Ansari
[email protected]The tart was easy to make and turned out great! The only thing I would change is to use a little less lemon juice in the filling. It was a bit too tart for my taste.
FarhatAwan Awan
[email protected]This tart was a bit too sweet for my taste, but the crust was delicious. I would recommend using less sugar in the filling next time.
Ramsogarath Thakur
[email protected]I made this tart for my family and they loved it! The tart filling was sweet and tangy, and the shortbread crust was flaky and buttery. I will definitely be making this again.
Eli Lilly Nata
[email protected]This tart is a great way to use up fresh raspberries. The lemon flavor really brightens up the tart and the shortbread crust is the perfect finishing touch.
komal Sherry
[email protected]I love this tart! It's so easy to make and always turns out perfect. The shortbread crust is my favorite part.
Jack Ayliffe
[email protected]This tart was delicious! The raspberry and lemon flavors were perfectly balanced and the shortbread crust was flaky and buttery. I would definitely recommend this recipe.
Larissa Sorrow
[email protected]I made this tart for a party and it was a huge hit! Everyone loved the combination of flavors and the shortbread crust was a perfect complement to the tart filling. I will definitely be making this again.
Mahi thk2008
[email protected]This tart was a delight to make and even better to eat! The raspberry and lemon flavors complemented each other perfectly, and the shortbread crust was buttery and flaky. I would definitely recommend this recipe to anyone looking for a delicious and