Lemon-raspberry tart is a perfect dessert for fans of fruit cakes. Its preparation consists of three stages, so it is not the fastest dessert, but if you follow the recipe, you can’t go wrong! You can also prepare a tart without baking using this recipe, using crushed cookies as the base. Shortcrust pastry, homemade raspberry jelly and lemon curd with white chocolate. This recipe will be perfect as a fruit mazurka for Easter.<\/p>\n\n\n\n
How can you change this recipe? Here are some sample modifications to the recipe:<\/strong><\/p>\n\n\n\n
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No-bake tart – to prepare the base you need dry cookies, e.g. biscuits, digestive, cantuccini, butter cookies and butter and\/or white chocolate. Grind the cookies into dust, e.g. in a food processor, blender or using a rolling pin or meat mallet. Mix the ground cookies with melted butter and\/or chocolate (approx. 100 g of butter per 200 g of cookies). Mix this mass thoroughly and pour it into the tart tin. Place the prepared form in the fridge until the crust hardens. Pour the cooled jelly onto the cooled crust and continue with the recipe.<\/li>\n\n\n\n
The crust recipe below is the most universal recipe for shortcrust pastry in the ratio of 3:2:1 (flour: butter: sugar). You can modify this rule as you wish. For this recipe I used 100% coarse ground flour, but you can also use regular (all-purpose) or a mix of both flours. You can also add a tablespoon of startch and\/or sour cream to the dough, which will make the dough even more crumbly.<\/li>\n\n\n\n
You can use any fresh or frozen fruit for the jelly, and you can replace the gelatin with agar.<\/li>\n\n\n\n
You can use any citrus fruits other than lemon for lemoncurd, and you can omit the addition of white chocolate.<\/li>\n<\/ul>\n\n\n\n
What’s the best way to bake a tart?<\/strong> You can bake the tart in a glass or ceramic tin with wavy sides designed specifically for tarts and quiches, or in an ordinary round dish. Such dishes look very nice on the table. You can also use a metal tart pan. Those with a movable bottom will work best. They make it easier to remove the tart tin and transfer it to a plate. However, the movable bottom may be problematic during transport or when placing the tart in the fridge. You have to be careful not to let the pie fall out of the pan. The best solution are perforated (with holes) tart forms and rings. They enable even baking of the cake. When using a mold with a perforated bottom, make sure that the dough is well cooled before baking; the dough cannot be too soft so that it does not leak from the mold. Using rings, simply roll out the dough on baking paper, place a ring on the dough, cut the dough to fit the ring and fill the sides with the rest of the dough. Transfer the prepared ring with the dough on paper to the oven tray and place it in the preheated oven.<\/p>\n\n\n\n
What fruit should you make a tart with?<\/strong> Instead of lemon curd, you can prepare a mass of oranges or limes using exactly the same recipe, only replacing the lemons with other citrus fruits. You can prepare homemade jelly not only from raspberries but from any fruit, e.g. strawberries, cherries, currants, blackberries, blueberries. Fresh fruits such as kiwi, pineapple, papaya and mango prevent the gelatin from setting, but since the fruits are cooked in advance, you can also use them.<\/p>\n\n\n\n
Can the crust be baked the day before?<\/strong> The crust should be completely cool before adding the filling. You can definitely bake the cake the day before! Set the baked cake aside to cool, do not put it in the fridge. When the cake cools down, you can cover it with, for example, a paper towel or a cloth.<\/p>\n\n\n\n
Do I need to weigh down the tart?<\/strong> The purpose of weighing the tart is to prevent the dough from rising and creating unsightly bubbles. However, it makes baking difficult, so remove the weight for the last few minutes of baking to allow the crust to bake. If you don’t have the courage to weigh the tart, just poke holes in the dough with a fork to prevent the dough from rising. Observe the cake in the oven – if bubbles appear despite puncturing the cake, pierce them with e.g. a stick or a fork. The dough will fall and after baking the bottom will be even.<\/p>\n\n\n\n
What to load the tart with?<\/strong> Place baking paper on the dough and put something to weigh the tart down, e.g. beans, peas, chickpeas, rice, metal or ceramic balls.<\/p>\n\n\n\n
Do you need to grease the tart pan?<\/strong> The shortcrust pastry is very fatty, so there is no need to additionally grease the pan before baking.<\/p>\n\n\n\n
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