Raspberry-Lemon Tart

Servings: 1- 12 inch pie | Time: 55 minutes



In medium bowl stir together flour and 1 tablespoon granulated sugar. Using pastry blender, cut in ½ cup butter until pieces are pea size. In small bowl combine egg and milk. Gradually stir egg mixture into flour mixture just until moistened. Gather pastry into a ball, kneading gently just until it holds together; cover. Chill until easy to handle (30 to 60 minutes).

Preheat oven to 450°F. On lightly floured surface roll pastry into 12-inch circle. Fold pastry circle into fourths. Transfer to 10-inch round tart pan with removable bottom. Unfold pastry; ease into tart pan. Press pastry into fluted sides; trim edge. Prick bottom and sides of pastry with tines of fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 6 to 8 minutes more or until golden. Cool on wire rack.


In medium saucepan combine raspberries, ½ cup sugar, lemon zest, lemon juice, and water. Bring to boil. Reduce heat. Simmer, uncovered, 5 minutes. Strain mixture through fine mesh sieve to remove seeds.

In small bowl whisk together egg yolks and cornstarch. Gradually whisk in 1 cup strained raspberry puree. Add egg yolk mixture and remaining raspberry puree to saucepan.

Bring to boil over medium-low heat, stirring frequently. Cook 2 minutes more. Remove from heat. Whisk in ¼ cup Pulgra butter, 1 tablespoon at a time.

Transfer filling to crust. Cover with plastic wrap, pressing directly onto surface of filling to stop a skin from forming. Chill 2 hours before serving. Makes eight servings.

Chantilly Cream:

In mixing bowl combine whipping cream, powdered sugar, and vanilla. Use hand mixer to beat to stiff peaks. Serve with tart. Garnish with edible flowers.



  • 1¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ½ cup butter
  • 1 egg
  • 1 tablespoon milk


  • 1 pound fresh raspberries (3 cups)
  • ½ cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 Meyer lemon, juiced (2 tablespoons)
  • 2 tablespoons water
  • 2 egg yolks
  • 3 tablespoons cornstarch
  • ¼ cup Plugra butter, cut up

Chantilly Cream:

  • 1 cup whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla
  • Edible flowers (such as orchids, pansies, lavender), washed and dried