Quick Lemon-Raspberry Tart

Course: Sweets

Cuisine: North American

Keyword: coconut-raspberry, lemon curd,, tart

Prep Time: 10

Cook Time: 25

chilling time: 2

Total Time: 2 35

Servings:

Calories: 835kcal

Author: Marta Rivera

Quick and delicious- this lemon tart uses an easy graham cracker crust and homemade (or store-bought) lemon curd topped with a fresh whipped cream. Make early in the day.

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Equipment

9-9 1/2" tart pan with removable insert

Ingredients

Graham Crust

2 1/2 cups (282 grams) graham cracker crumbs
10 tablespoons (1 1/4 sticks or 142 grams) unsalted butter melted
2 tablespoons (25 grams) granulated sugar (optional)

Whipped Cream

3 cups (750 milliliters) heavy cream
1/4 cup (50 grams) granulated sugar
1 teaspoon vanilla extract

Tart Filling

2 1/2 cups (20 ounces or 568 grams) Meyer lemon curd or store bought

Garnish

1 dry pint raspberries rinsed and dried
lemon peel optional
mint leaves optional

Instructions

Prepare the Graham Cracker Crust

Preheat your oven to 350°F.
In a large mixing bowl, stir together the graham cracker crumbs and the melted butter using a rubber spatula. *if you prefer a sweet crust, add the 2 tablespoons of granulated sugar*
Check that the graham cracker mixture is the proper consistency: grab a fistful and press it together. If it clumps it's ready to form. If the crust crumbles apart, a more melted butter a tablespoon at a time. Should your crust ooze fat, it has too much butter. Add a 1/4 cup of graham crumbs to dry it out.
Once your crust mixture is the proper consistency, use your measuring cup to press the mix into a 9 1/2" tart pan with removable ring, ensure the crust is 1/4" thick and pressed out into an even layer.
Bake it in the oven for 15 minutes, then let it cool completely on the countertop.

Prepare the Whipped Cream

Place a metal (or glass) mixing bowl inside a larger bowl that's filled with ice and little cold water.
Add the cold heavy cream to the inner-bowl whip using your hand mixer set on high (or a whisk).
When the mixer's beaters begin leaving ribbon marks in the cream, gradually shake in the granulated sugar.
Once all of the sugar has been added, continue whipping just until the cream is thick and holds a stiff peak when the beaters are lifted from the surface of the cream.

Assemble the Lemon-Raspberry Tart

Fill your baked and cooled graham cracker crust with the lemon curd, then bake the tart for 15 minutes to firm it up.
Remove the tart from the oven and allow it to cool completely.
Once the tart is completely cool, refrigerate it until it is cold- about 2 hours. Then, spread the whipped cream over the curd filling using an icing spatula.
Garnish the surface with fresh raspberries. Keep the tart refrigerated until ready to serve it.
When you're ready to serve, remove the tart pan's ring for easier slicing and serving.
Once you've assembled the tart, it tastes best if eaten within 2 days.

Notes

Substitute crushed vanilla or chocolate wafers for the graham crumbs.

Use your favorite berry in place of the raspberries.

Lime, orange, passionfruit, or mango curd would also work well for this recipe.

Once you've assembled the tart, it tastes best if eaten within 2 days.

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