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In the world of desserts, few treats can rival the refreshing burst of flavor offered by a well-crafted tart. The Zingy Raspberry Lemon Tart is a perfect embodiment of this sentiment, marrying the tartness of fresh lemons with the sweet and slightly tangy notes of ripe raspberries. This dessert isn't just a feast for the taste buds; it also serves as a visual delight with its vibrant colors and elegant presentation. Whether you're hosting a summer garden party, celebrating a birthday, or simply indulging in a personal treat, this tart is sure to impress guests and family alike.

Zingy Raspberry Lemon Tart

Discover the refreshing delight of the Zingy Raspberry Lemon Tart, a perfect combination of sweet raspberries and zesty lemons. This eye-catching dessert is ideal for any occasion, from garden parties to cozy gatherings. With its vibrant colors and harmonious flavors, it’s sure to impress. Learn about the key ingredients, preparation tips, and baking techniques that will help you create this delicious tart and enjoy the joy of baking with loved ones.
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Ingredients
  

For the Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, chilled and cubed

1 large egg yolk

1-2 tablespoons cold water

For the Lemon Curd Filling:

3 large eggs

1 cup granulated sugar

1/2 cup freshly squeezed lemon juice (about 3-4 lemons)

Zest of 2 lemons

½ cup unsalted butter, cubed

For the Raspberry Layer:

2 cups fresh raspberries (or frozen, thawed)

2 tablespoons granulated sugar

1 tablespoon cornstarch

For Garnish:

Fresh raspberries

Sifted powdered sugar

Mint leaves (optional)

Instructions
 

Prepare the Crust:

    - In a food processor, combine the flour and powdered sugar. Add the cubed butter and pulse until the mixture resembles coarse crumbs.

      - Add the egg yolk and pulse to combine. Add cold water a tablespoon at a time until the dough starts to come together.

        - Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

          Preheat the Oven:

            - Preheat your oven to 350°F (175°C).

              Roll the Dough:

                - On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully transfer it to the pan, pressing it into the corners. Trim any excess dough.

                  Blind Bake the Crust:

                    - 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 10 minutes or until golden brown. Set aside to cool.

                      Make the Lemon Curd Filling:

                        - In a medium saucepan, whisk the eggs, sugar, lemon juice, and lemon zest over medium heat. Stir constantly until the mixture thickens and coats the back of a spoon (about 7-10 minutes).

                          - Remove from heat and strain through a fine mesh sieve to remove any lumps.

                            - Stir in the cubed butter until smooth. Pour the lemon curd into the cooled tart shell and spread evenly.

                              Prepare the Raspberry Layer:

                                - In a small bowl, gently toss the raspberries with sugar and cornstarch. Layer the raspberries on top of the lemon curd filling.

                                  Chill:

                                    - Refrigerate the tart for at least 2 hours or until set.

                                      Serve:

                                        - Before serving, garnish with additional fresh raspberries and a dusting of powdered sugar. Add mint leaves for an extra touch of elegance.

                                          Prep Time, Total Time, Servings: 25 min | 3 hours | 8 servings