Lemon Lime Tart with Raspberry Sauce
This is a delicious, tart refreshing dessert. Since the lemons and limes are the stars of the show, please only use fresh!
Lemon Lime Tart with Raspberry Sauce
Ingredients
- Ingredients:
- 1 ½ c Cake flour
- ½ c Unsalted Butter, room temp.
- 5 Tbl. Sugar
- 1 Egg yolk
- 1 tsp. Lemon Peel
- ½ Vanilla bean, split lengthwise (this can be omitted)
5 Eggs
- 1 Egg yolk
- 1 c Sugar
- 2/3 c Heavy cream
- 2 ½ Tbl Lemon Juice
- 2 Tbl. Lime juice
- 1 ½ Tbl. Lemon zest (zest before juicing)
- 1 tsp. Lime zest (zest before juicing)
14 oz. Frozen raspberries
- 1 Tbl. Sugar
- Fresh lemon juice to taste
Unsalted butter, room temp.
- Sugar
- Egg yolk
- Lemon peel
- Vanilla bean, split lengthwise
Eggs
- Egg yolk
- Sugar
- Whipping cream
- Lemon juice
- Lime juice
- Lemon peel
- Lime peel
Raspberries
- Sugar
- Powdered sugar
Instructions
- Directions:
- For crust:
- 1. Mount flour on work surface, and make a well in the center.
- 2. Combine butter, sugar, yolk and lemon peel in center of well. Gradually incorporate flour into butter mixture, blending until coarse meal forms. Knead until just smooth.
- 3. Flatten into disk, and wrap in plastic wrap, and chill 1 hour.
- 4. Preheat oven to 325. Grease and lightly flour tart pan. Roll dough on lightly floured surface to 12 round.
- 5. Transfer dough to prepared pan; finish edges. Chill 15 min.
- 6. Line crust with foil and fill with beans. Bake until crust sets, about 15 min.
- 7. Remove foil, and bake crust until golden, about 25 min. Transfer to rack and cool.
- For filling:
- 1. Whisk eggs, yolk, and sugar together.
- 2. Gradually mix in cream, juices and zests. Pour into crust.
- 3. Bake until filling is set, about 40 min. Cool to room temp., cover and chill.
- Raspberry Sauce:
- Puree raspberries, sugar and a squeeze of lemon to taste in a food processor.
- Strain out seeds, and add more lemon as needed. You want this sauce to be sweet and tart.
- Sprinkle powdered sugar over chilled tart, and servce raspberry sauce on the side
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