Lemon Tart with Fresh Raspberries

Lemon Tart with Fresh Raspberries

Ingredients:

**For the Crust:**
– 1 1/4 cups all-purpose flour
– 1/2 cup powdered sugar
– 1/4 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 1 large egg yolk
– 1-2 tbsp ice water

**For the Lemon Filling:**
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup fresh lemon juice (about 3-4 lemons)
– 1 tbsp lemon zest
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, melted

**For the Topping:**
– 1 cup fresh raspberries
– Fresh mint leaves for garnish

Instructions:

1. **Prepare the Crust:**
– In a food processor, combine the flour, powdered sugar, and salt. Pulse to mix.
– Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
– Add the egg yolk and pulse a few times. Gradually add ice water, 1 tablespoon at a time, and pulse until the dough starts to come together.
– Turn the dough out onto a lightly floured surface, form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
– Preheat the oven to 350°F (175°C).

2. **Bake the Crust:**
– Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan.
– Press the dough into the tart pan and trim any excess dough. Prick the bottom of the crust with a fork.
– Line the crust with parchment paper and fill with pie weights or dried beans.
– Bake in the preheated oven for 15 minutes. Remove the parchment paper and weights, and bake for an additional 10 minutes, or until the crust is golden brown.
– Remove from the oven and let it cool completely.

3. **Prepare the Lemon Filling:**
– In a medium bowl, whisk together the granulated sugar and eggs until smooth.
– Add the fresh lemon juice, lemon zest, heavy cream, and melted butter. Whisk until well combined.
– Pour the lemon filling into the cooled tart crust.

4. **Bake the Lemon Tart:**
– Bake in the preheated oven for 25-30 minutes, or until the filling is set and slightly golden around the edges.
– Remove from the oven and let the tart cool completely.

5. **Garnish and Serve:**
– Once the tart is completely cooled, top it with fresh raspberries and garnish with mint leaves.
– Serve chilled or at room temperature.

Enjoy your refreshing and delicious Lemon Tart with Fresh Raspberries!