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Lemon Raspberry Tart

Lemon Raspberry Tart

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Lemon Raspberry Tart

4.2 5

A chocolate-coated puff pastry crust is filled with homemade lemon curd and topped with fresh raspberries for a dessert that will make your guests rave!

serves 8 people

Ingredients

cost per recipe: $10.21

The price is determined by the national average.

  • 10

    egg yolk

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1

    cup lemon juice

  • 1

    cup sugar

  • 1

    tablespoon butter

  • 3

    squares (1 ounce each ) semi-sweet chocolate, melted

  • 1

    pint fresh raspberriesor fresh strawberries (about 2 cups)

  • 8

    leaves fresh mint

view nutrition info

How to Make It

Heat the oven to 400°F.  Beat the egg yolks in a medium bowl with a fork or whisk. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut off the corners to make a circle.  Press the pastry into a 10-inch tart pan with a removable bottom.  Trim the excess pastry.  Prick the pastry thoroughly with a fork.  Place a piece of aluminum foil onto the pastry.  Add dried beans or pie weights. Bake for 20 minutes or until the pastry is golden brown.  Remove the foil and beans.  Let the pastry cool in the pan on a wire rack for 10 minutes. Heat the lemon juice and sugar in a 2-quart saucepan over medium heat to a boil. Remove the saucepan from the heat.  Add the butter and stir until melted.  Gradually stir half the lemon mixture into the egg yolks.  Return the egg mixture to the saucepan.  Cook and stir for 1 minute. Spread the chocolate on the pastry.  Spoon the lemon mixture over the chocolate.  Cover and refrigerate for 2 hours or until set. Arrange the raspberries on the tart.  Garnish with the mint.
Step 1

Heat the oven to 400°F.  Beat the egg yolks in a medium bowl with a fork or whisk.

Step 2

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut off the corners to make a circle.  Press the pastry into a 10-inch tart pan with a removable bottom.  Trim the excess pastry.  Prick the pastry thoroughly with a fork.  Place a piece of aluminum foil onto the pastry.  Add dried beans or pie weights.

Step 3

Bake for 20 minutes or until the pastry is golden brown.  Remove the foil and beans.  Let the pastry cool in the pan on a wire rack for 10 minutes.

Step 4

Heat the lemon juice and sugar in a 2-quart saucepan over medium heat to a boil. Remove the saucepan from the heat.  Add the butter and stir until melted.  Gradually stir half the lemon mixture into the egg yolks.  Return the egg mixture to the saucepan.  Cook and stir for 1 minute.

Step 5

Spread the chocolate on the pastry.  Spoon the lemon mixture over the chocolate.  Cover and refrigerate for 2 hours or until set.

Step 6

Arrange the raspberries on the tart.  Garnish with the mint.

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Ratings & Reviews

(5)

  • sheilita

    September 4, 2011

    Lemon Raspberry Tart

    The taste so good!

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    (0) (0)

  • Leroy R.

    July 14, 2011

    Lemon Raspberry Tart

    The directions were easy, and it tasted great, but the lemon curd never set up properly. Even though I kept it in the fridge for well over two hours it was still a runny mess when I cut into it!!

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    (0) (0)

  • Maryann4

    January 21, 2011

    Lemon Raspberry Tart

    The lemon curd was so tart it was almost bitter. What a shame, it looked so pretty. Maybe a different lemon curd recipe would work.

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    (0) (0)

  • wdbowl

    April 13, 2009

    Lemon Raspberry Tart

    OK, I did a lot of short-cuts with this recipe. I used the Pepperidge Farm Puff Pastry shells (serves six) and lemon pudding. I dropped some chocolate chips into each shell right from the oven...they melted immediately. Let cool. Cook pudding and let cool before putting in the shells. Top each "tartlet" with raspberries and chill. Serve with whipped topping. My version was pretty easy to make and VERY yummy!

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    (0) (0)

  • pattyp666

    October 1, 2006

    Lemon Raspberry Tart

    I made this tart for a senior group. Everyone brings something, many times store bought, consequently anything made in one's kitchen is a big hit. They loved it.

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    (0) (0)

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Made with

Pepperidge Farm® Puff Pastry Sheets

  • calories

    368

  • calories-fat

    163

  • fat-total

    18.1g

  • saturated-fat

    8.6g

  • transfat

    0.1g

  • sugars

    34.1g

  • vitamin-a

    94

  • vitamin-c

    22mg

  • calcium

    43mg

  • iron

    1.76mg

  • potassium

    161mg

  • cholesterol

    234mg

  • sodium

    128mg

  • carbohydrate-total

    49.1g

  • dietary-fiber

    4g

  • protein

    5.9g

  • fat-total-dv

    23%DV

  • sat-fat-dv

    43%DV

  • vitamin-a-dv

    10%DV

  • vitamin-c-dv

    24%DV

  • calcium-dv

    3%DV

  • iron-dv

    10%DV

  • cholesterol-dv

    78%DV

  • carbohydrate-total-dv

    18%DV

  • potassium-dv

    3%DV

  • fiber-dv

    14%DV

  • added-sugars

    0.75g

  • vitamin-d

    1.2mg

  • vitamin-e

    1mg

  • vitamin-k

    3.9mg

  • thiamine

    0.063mg

  • riboflavin

    0.147mg

  • niacin

    0.314mg

  • vitamin-b6

    0.114mg

  • folate

    47mg

  • vitamin-b12

    0.42mg

  • biotin

    0mg

  • pantothenic-acid

    0.817mg

  • phosphorus

    126mg

  • iodine

    0mg

  • magnesium

    31mg

  • zinc

    0.995mg

  • selenium

    12.6mg

  • copper

    0.133mg

  • manganese

    0.364mg

  • chromium

    0mg

  • molybdenum

    0mg

  • chloride

    0mg

  • choline

    0mg

  • sodium-dv

    6%DV

  • added-sugars-dv

    1%DV

  • vitamin-d-dv

    6%DV

  • vitamin-e-dv

    7%DV

  • vitamin-k-dv

    3%DV

  • thiamin-dv

    5%DV

  • riboflavin-dv

    11%DV

  • niacin-dv

    2%DV

  • vitamin-b6-dv

    7%DV

  • folate-dv

    12%DV

  • vitamin-b12-dv

    18%DV

  • biotin-dv

    0%DV

  • pantothenic-acid-dv

    16%DV

  • phosphorus-dv

    10%DV

  • iodine-dv

    0%DV

  • magnesium-dv

    7%DV

  • zinc-dv

    9%DV

  • selenium-dv

    23%DV

  • copper-dv

    15%DV

  • manganese-dv

    16%DV

  • chromium-dv

    0%DV

  • molybdenum-dv

    0%DV

  • chloride-dv

    0%DV

  • choline-dv

    0%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.