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Lemon Raspberry Tart with vibrant raspberries and creamy lemon filling

Lemon Raspberry Tart

A delightful dessert that beautifully combines the zest of fresh lemons with the sweetness of ripe raspberries, featuring a creamy mascarpone filling on a buttery shortbread crust.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.25 cups 1 ¼ cups of all-purpose flour Provides delicate structure.
  • 0.75 cups ¾ cup of confectioners' sugar Adds sweetness.
  • 0.5 teaspoons ½ teaspoon of kosher salt Balances flavors.
  • 0.5 cups ½ cup of cold unsalted butter Create a rich, buttery base.
For the filling
  • 0.5 cups ½ cup of cold heavy whipping cream Adds light and airy texture.
  • 0.25 cups ¼ cup of confectioners' sugar For sweetness.
  • 8 ounces 8 ounces of mascarpone cheese Adds creamy richness.
  • 0.5 teaspoons ½ teaspoon of pure vanilla extract Enhances flavor.
  • 1 large the zest of 1 large lemon Brightens the filling.
  • 2 teaspoons 2 teaspoons of fresh lemon juice Adds acidity.
  • 3 tablespoons 3 tablespoons of raspberry jam Provides fruity contrast.
  • 0.25 cups ¼ cup of raspberry coulis Adds elegance.
  • fresh raspberries For garnish.

Method
 

For the Crust
  1. In a mixing bowl, blend the flour, confectioners' sugar, and kosher salt together.
  2. Cut in the cold unsalted butter until the mixture resembles coarse crumbs.
  3. Gather the dough into a ball and press it into the bottom of a non-greased 9-inch tart pan.
  4. Prick the dough with a fork a few times to prevent bubbling, then refrigerate.
  5. Preheat the oven to 350°F. Bake the crust for 15 minutes.
  6. Press the dough down if it has puffed and bake for an additional 5-10 minutes until lightly golden.
  7. Let the crust cool completely.
For the Lemon Mascarpone Filling
  1. Whip the heavy whipping cream with confectioners' sugar until stiff peaks form.
  2. In another bowl, mix the mascarpone cheese and vanilla until smooth.
  3. Incorporate the lemon zest and lemon juice into the mascarpone mixture.
  4. Gently fold the whipped cream into the mascarpone mixture until fully integrated.
To Assemble
  1. Spread raspberry jam evenly over the cooled crust.
  2. Spoon the lemon mascarpone filling into the crust and smooth the surface.
  3. Add raspberry coulis decoratively and create swirls.
  4. Garnish with fresh raspberries and lemon zest.
  5. Refrigerate until ready to serve.

Notes

Experiment with various citrus fruits for different flavors in the filling. Ensure cream and mascarpone are cold for best results. Add crushed pistachios or almonds for crunch if desired.