Wives with Knives

always fun ... sometimes edgy

Lemon Raspberry Tart

 

Lemon Tart

If you had tried to visit Wives with Knives in the last 5 days you would have been greeted by a notice that said that my blog was unavailable.  My blog host essentially quarantined my blog because it had a huge invasion of malware that had taken over almost everything.  After some frantic work by my blog designer, Bluehost and a company that cleans up infected blogs I’m now back on line and things seem to be working OK.  I still haven’t recovered from the panic of thinking my blog might be gone forever.  One of the signs that I was hacked was, when I clicked on the “publish” button to add a new post, the blog post disappeared into thin air.  Yup…that actually happened several times so I’m a little skitterish about that happening again.

Lemon Tart

I’m a little behind with my Easter posts because I was so worried about disappearing posts so I’ll try to do a little catching up this week.  We love lemon desserts, especially when they include fresh berries.  It isn’t time for our berry season but I was able to get some very nice, sweet berries at Whole Foods and I couldn’t wait to try this lemon raspberry tart that I found in a back issue of Donna Hay Magazine, October-November, 2012.  Their seasons are opposite ours and this is their spring issue.

Lemon Tart

I have filled many a tart shell with lemon curd, always delicious and a big hit, but what caught my eye  about this recipe is that the filling is more a lemon custard, not cooked before baking like most lemon curd tarts, and is smooth as silk.  It will be a little jiggly when it comes out of the oven, but it sets up as it cools on the counter and in the refrigerator.  If a custard tart cools to room temperature on the counter before it goes into the fridge it usually prevents any cracking of the filling.

Lemon Tart

This pastry recipe makes a crust that is more like a sugar cookie than a pie crust.   It’s a little sticky and is best rolled out between 2 sheets of parchment paper to about 1/4-inch thickness.  It was good, but I prefer my old standby very flaky pie crust with this luscious lemon fulling.  The crust can be left out all together and the custards baked in little ramekins and garnished with fresh berries.

I  intended to dress up this tart with a dusting of powdered sugar but, as you see, I forgot it.  It is delicious without it, but it’s much prettier with a sprinkle or two of sugar

Lemon Raspberry Tart

So, now I’m going to hit the “publish” button and hope to heaven that this post appears on my blog.  I hope the nightmare is over, at least for awhile.  Isn’t it amazing how attached we get to our blogs?  I would be heartbroken to lose it.

5.0 from 1 reviews
Lemon Raspberry Tart
 
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Ingredients
Sweet Shortbread Crust
  • 1-1/2 cups (225g) all purpose flour
  • ½ cup plus 1 tablespoon (125g) chilled unsalted butter, chopped
  • ½ cup (80g) confectioner's sugar, plus extra for dusting
  • 3 egg yolks
  • 1 tablespoon iced water
Lemon Filling
  • 1 cup (250ml) single pouring cream (about 18%) I used half & half
  • 2 eggs
  • 3 egg yolks
  • ½ cup (110g) superfine sugar
  • ½ cup (125ml) lemon juice
Instructions
Shortbread Crust:
  1. Place the flour, butter and sugar in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until combined. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour. Roll the pastry out between 2 sheets of non-stick baking paper to ¼ inch thick.
  2. Preheat oven to 350 degrees F. Line a lightly greased 9 inch (22cm) loose-bottomed, fluted tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry with parchment paper and fill with baking weights (I used dried beans). Bake for 15 minutes, remove the paper and weights and bake for another 10-12 minutes until the pastry is golden brown. Remove from the oven and set aside.
  3. Reduce oven temperature to 250 degrees F. (The second time I made this I set the oven temperature to 275 F and that worked better. It depends on your oven)
Lemon Filling
  1. Place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Strain the mixture into a clean bowl. Transfer the tart to a baking sheet and carefully pour the filling into the tart shell. Bake for 35-40 minutes or until just set. Allow to cool at room temperature before refrigerating until completely set. Dust with confectioners sugar and serve.
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Comments

  1. Just the most gorgeous lemon tart I have ever seen. And I so love lemon and this is perfect in its simplicity. And a treat to celebrate the blog working!

  4. Cathy, I’m so happy that you were able to get your blog back online! Having had this happen to me I know how awful it feels after years of work. What a gorgeous lemon tart!
    Susan recently posted..Lemon Brunch CakeMy Profile

  6. I am so sorry your problems. I don’t understand why these guys are bothering food bloggers – don’t they have some movie star to harass?

    I love this lemon tart. I must give it a try.

    Hope you have a lovely Easter.
    Madonna/aka/Ms. Lemon recently posted..Lemon Mini Bundt CakesMy Profile

    • Hi Madonna – I don’t think they target food bloggers. I think they are out looking for any blogs they can hack into. I might be wrong but that’s the impression I got. Things seem to be working OK today. Happy Easter.
      Cathy Farley recently posted..Lemon Raspberry TartMy Profile

  7. What a splendiferous dessert! Perfect for Easter and springtime!
    Julia recently posted..Moroccan Carrots with Apricots and AlmondsMy Profile

  8. I am so glad you were able get your blog fixed! Such a nightmare. I finally hired someone to back up my blog regularly as I just had my external hard drive crash (and have had my computer’s hard drive crash, too)–I sure wish I was techy enough to do it myself. Anyway, your tart looks incredible!! It would make a sublime ending to an Easter dinner.
    Liz recently posted..Cocoa Fudge Cake #PartyLikeAMadMan #GiveawayMy Profile

  9. This looks delicious Cathy, I really enjoy lemon desserts! Sorry your blog was hacked and happy you were able to get it back.

  10. I am so loving this tart. I recently made a lemon custard and made a coconut cake with the leftover egg whites. The custard will never be posted (at least that version) as I did it in the pressure cooker and it tasted good, but had a weird texture. So, now, I can redeem myself with this tart– and I love making tarts. When I saw the egg yolk in the crust, I had a feeling this is a bit fussy to work with. But, I’ll bet it’s tender and delicious. And… I can make meringue with the leftover egg whites! PS: So happy you are back online. I was biting my nails along with you.
    Foodiewife recently posted..Southern Style Coconut Cake with a Whipped Coconut Cream Cheese FrostingMy Profile

    • Hi Debby. Texture is everything in so many delicate desserts. I have to tell you, I was a wreck by the time my blog was up and running. I hope that never happens again. Your coconut cake looks so delicious. My mom used to make one every Easter and she make a lemon filling that was delicious with the boiled icing she always made. I’m making myself hungry just thinking about it. Thanks for your comment.
      Cathy Farley recently posted..Lemon Raspberry TartMy Profile

  11. I am so happy that you could save your blog. I don’t understand the mentality of people that feel they have to cause destruction all the time.
    I can’t wait to try this tart…it not only sounds delicious, it looks it, too.
    Happy Easter!
    Marigene recently posted..Hopping Down The Bunny Trail!My Profile

  12. Beautiful tart Cathy, we have lemons coming out of our ears. Thank goodness your blog is back in working order. I would be heart broken if anything happened to mine.
    cheri recently posted..Cottage Cooking Club March Three RecipesMy Profile

  13. I too would have been heartbroken with you if your blog was gone. You were one of my first blogging friends Cathy. You’ve been in my thoughts and prayers and I am sooooo happy you were able to fine help and everything is back as it was. Your tart is just amazingly gorgeous. I’ve pinned it but also I might try it in the ramekins without the crust. Both would be so different in their own way. Happy Easter Cathy.
    Sam
    Sam @ My Carolina Kitchen recently posted..6 Easy Asparagus Recipes for Easter or any time of the yearMy Profile

  14. A crust that is more like a sugar cookie sounds good to me!
    I’m so glad you have your blog back. I am so afraid if hackers as I don’t know what I’d to resolve things. I think I should be saving my posts but it all comes down to time.

  15. Your tart is beautiful Cathy, bet it tastes great! Sorry to hear about your computer issues, glad everything is up and working again! Happy Easter Week-enjoy:@)
    Lynn recently posted..Coconut and Chocolate Layered Cream Pudding PieMy Profile

  16. Oh my, Cathy, what a perfect tart for Spring! I absolutely adore raspberries…mmm and with lemon…a match made in heaven. Thanks for sharing that you prefer your old tried and true pastry more than this one.
    Thank you for your visit to my blog. Happy Easter blessings to you!

  17. I forgot to say that I’m glad that you got your blog problem fixed. I know that was disheartening for you, to say the least.

  18. Oh how aggravating the blog trouble must have been. Just the thought that your entire oeuvre might be lost in the ethers is too terrible to contemplate. I am glad that things are now good. That tart is absolutely beautiful, and a wonderful welcome to spring.

  19. That is one delicious looking tart. I’ve got a bunch of lemons in the fridge looking for a good home, and this one looks perfect. I hope your blog woes are history.
    Ciao Chow Linda recently posted..Bay Leaf Pound CakeMy Profile

  20. So glad you are back online. That would scare me to death also. Your lemon tart looks heavenly. Happy Easter Cathy. Hope your problems are solved.
    Penny recently posted..Back in my Lake Lure Kitchen, Sort of.My Profile

  21. Hi. Visiting you through ‘foodie friday’ linky party. Your tart looks lovely, I may well be attempting it very soon as I think it would make a lovely dessert in the cafe I work in. I can well understand how you must have felt at the prospect of losing all your blog, so glad you got it sorted.

  22. Lovely tart, but I am so sorry about the tech problems. Kind of scary.
    Debra recently posted..Blue Hawaiian for #PartyLikeAMadManMy Profile

  23. I love lemony spring desserts! This tart is gorgeous. 🙂 Glad you got your blog back up and running. That sounds scary!
    Betty recently posted..Sweet Potato PieMy Profile

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