Description
A delightful dessert that beautifully balances tartness and sweetness, perfect for summer gatherings.
Ingredients
- 1 large egg yolk
- 1 tablespoon heavy cream
- ½ teaspoon pure vanilla extract
- 1 ¼ cups (158g) all-purpose flour
- ½ cup (66g) confectioners’ sugar
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter (cut into cubes and chilled)
- ¼ cup lemon zest + ½ cup juice (from about 4 lemons)
- 1 large egg + 5 large yolks
- ⅔ cup honey (divided)
- Kosher salt
- 4 tablespoons unsalted butter (cut into 4 pieces and chilled)
- 2 tablespoons heavy cream
- 10 ounces fresh raspberries (~2 cups)
- 3 tablespoons cornstarch
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Combine the flour, confectioners’ sugar, and salt in a bowl. Add chilled butter and blend until crumbly.
- Add egg yolk, heavy cream, and vanilla. Mix until dough forms.
- Press dough into a tart pan, smoothing out evenly. Prick the bottom with a fork.
- Bake for about 15 minutes until lightly golden. Let cool completely.
- Whisk together the lemon juice, zest, large egg, egg yolks, and honey until smooth in a bowl.
- Combine the mixture with cornstarch in a saucepan and cook over medium heat, stirring until it thickens (about 3-5 minutes).
- Remove from heat and stir in butter until melted and combined. Allow to cool slightly.
- Gently fold in the fresh raspberries, ensuring they’re evenly distributed.
- Pour the filling into the cooled tart crust and spread evenly.
- Bake for an additional 20-25 minutes until filling is set but still slightly jiggly in the center.
- Let cool to room temperature before refrigerating for at least 2 hours.
Notes
Dust with powdered sugar and serve with whipped cream or vanilla ice cream. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American