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Fresh Lemon Curd Tart Recipe Easy Homemade Raspberry Mint Topping

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A bright, zesty lemon curd tart paired with fresh raspberries and mint, offering a quick and easy dessert with a perfect balance of creamy and fresh flavors.

Ingredients

  • All-purpose flour – 1 1/4 cups (160 g / 5.6 oz)
  • Unsalted butter, cold and cubed – 1/2 cup (115 g / 4 oz)
  • Powdered sugar – 1/4 cup (30 g / 1 oz)
  • Salt – 1/4 teaspoon
  • Ice water – 2 to 3 tablespoons (30-45 ml / 1-1.5 fl oz)
  • Fresh lemon juice – 1/2 cup (120 ml / 4 fl oz) (about 3-4 lemons)
  • Lemon zest – 1 tablespoon (from 1 large lemon)
  • Granulated sugar – 3/4 cup (150 g / 5.3 oz)
  • Large eggs – 3, room temperature
  • Unsalted butter, cut into small pieces – 6 tablespoons (85 g / 3 oz)
  • Fresh raspberries – 1 cup (125 g / 4.4 oz)
  • Fresh mint leaves – 2 tablespoons, finely chopped (plus extra for garnish)
  • Powdered sugar – 1 tablespoon (optional)

Instructions

  1. Prepare the Tart Crust: In a food processor, combine flour, powdered sugar, and salt. Pulse a few times to mix. Add cold, cubed butter and pulse until mixture resembles coarse crumbs. Slowly add ice water, pulsing until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
  2. Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan evenly, trimming excess. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 8-10 minutes until golden. Let cool completely.
  3. Make the Lemon Curd: In a medium saucepan, whisk together lemon juice, lemon zest, granulated sugar, and eggs until smooth. Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Remove from heat and stir in butter, one piece at a time, until fully incorporated and silky smooth.
  4. Assemble the Tart: Pour warm lemon curd into cooled tart shell. Smooth the top with a spatula. Refrigerate for at least 2 hours or until set.
  5. Prepare the Raspberry & Mint Topping: Just before serving, gently toss raspberries with chopped mint and sprinkle with powdered sugar if desired. Arrange raspberries evenly over tart and garnish with whole mint leaves.

Notes

Avoid overcooking the lemon curd to prevent scrambling eggs; stir constantly and cook gently. Chill the tart for at least 2 hours or overnight for best flavor and texture. Use fresh lemon juice and zest for optimal flavor. Frozen raspberries can be used if thawed and drained well. For gluten-free crust, substitute almond flour. For dairy-free, substitute butter with coconut oil or vegan margarine.

Nutrition

Keywords: lemon curd tart, raspberry topping, mint, fresh lemon dessert, easy tart recipe, homemade lemon curd, quick dessert, summer tart

Find it online: https://magnetmeal.com/fresh-lemon-curd-tart-recipe-easy-homemade-raspberry-mint-topping/