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Lemon Raspberry Tart

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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!

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Bake: 20 minutes
  • Chill: 2 hours
  • Cool: 10 minutes
  • Serves: 8
1 star 2 star 3 star 4 star 5 star
4 13

Recipe

Ingredients

  • 10 egg yolks

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 cup lemon juice

  • 1 cup sugar

  • 1 tbsp. butter

  • 3 sq (1 ounce each) semi-sweet chocolate, melted

  • 1 pt. fresh raspberry

  • Fresh mint leaves

Directions

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

  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.

  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.

  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.

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

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

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

Inspiration

  • VIEW:
  • Sweet, juicy raspberries are delicious and beautiful.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

Comments & Ideas

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Additional comments & ratings
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Submitted by:
Helen W.
Date: 10/1/2006

5 star rating

"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."

Submitted by:
Martha M.
Date: 4/13/2009

4 star rating

"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!"

Submitted by:
Deborah K.
Date: 1/21/2011

4 star rating

"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."

Submitted by:
Rachel L.
Date: 7/14/2011

4 star rating

"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!!"

Submitted by:
Lauren L.
Date: 9/4/2011

4 star rating

"The taste so good!"

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