Summer is almost here! Baking can be quite a burden when it’s hot outside and you’d rather be on the beach instead of in your kitchen! So here is a super easy, super quick recipe that is fresh and delicious! This Raspberry Lemon Tart is made with a sweet pie crust filled with a lemon Chantilly (whipped cream) and covered with fresh raspberry!
This recipe makes the perfect dessert for any summer parties, any barbecue or any days of the week when you feel like a light and delicious dessert!
Ingredients you’ll need to make this raspberry lemon tart
As I said before, this recipe is pretty simple. Here are a few tips to make sure it turn out perfect:
- Bake the pastry ahead (even the day before) to allow enough time for it to cool down completely before filling it up with the cream and berries.
- Make sure the cream in really cold.
- Use an organic lemon. You should try to use organic lemon any times you use zest so you don’t eat any pesticide.
- Rinse the raspberries in advance and allow to dry on a tea towel so you wont have any water dripping on your cream.
Here is the super simple list of ingredients:
- A sweet pie crust (find the complete recipe here)
- Whipping cream (find my recipe here)
- A lemon
- Some raspberries
I used raspberries for this tart but you could easily change it for strawberries or blueberries if you wanted too! But I love raspberries and lemon together!
How to make this dessert
Bake the pie crust empty in a pie pan or in small mini pie pans if you want to make individual ones!
When the crust is golden and cooked, remove from the oven and allow to cool down completely. You don’t want to poor whipped cream on a warm crust, it will melt and the dessert will be ruined! So trust me and wait for a little bit!
Scoop the lemon Chantilly into the crust and spread it all around.
Arrange the raspberries on top, and voila! Your raspberry lemon tart is ready!
Raspberry Lemon Tart
Ingredients
- 1 Sweet Pie Crust
- 500 ml Whipping Cream
- 100 g Icing Sugar
- 1 Lemon (zest and juice)
- 2 cup Raspberries
Instructions
- Bake the crust in a pie pan (or mini ones) according to the recipe. If you are using my recipe, bake for 20 minutes at 350F (180C).
- Allow to cool down completely.
- In the bowl of your stand mixer or in a large bowl add the whipping cream and the sugar and mix at high speed until the cream is almost completely whipped.
- Stop and add the zest and juice on the lemon.
- Whip for a few more second, until the whipped cream is light and fluffy and form soft peaks.
- Scoop the Lemon Chantilly onto to the cooled crust and spread.
- Arrange the raspberries on top, and voila!