Zingy Raspberry Lemon Tart

Lasagna is not just a dish; it’s a celebration of flavors, textures, and culinary history. This classic Italian recipe has earned its place as a beloved comfort food around the world, often gracing the tables of family gatherings, holiday feasts, and casual dinners alike. The rich layers of pasta, savory sauces, and gooey cheese come together to create a meal that is both satisfying and heartwarming, making it a staple in many households.

Discover the art of making perfect homemade lasagna with this ultimate guide! Explore the rich history of this beloved dish and learn about its many variations, from traditional meat to gluten-free options. Get tips on selecting quality ingredients and find a detailed step-by-step recipe that walks you through the whole process—from preparing ingredients to baking to perfection. Join the culinary adventure and impress your family and friends with your delicious creation!

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Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ teaspoon salt

1/2 cup unsalted butter, chilled and cubed

1 large egg yolk

2 tablespoons ice water

For the Lemon Filling:

3 large eggs

1 cup granulated sugar

⅓ cup fresh lemon juice (about 2-3 lemons)

Zest of 2 lemons

½ cup heavy cream

1 tablespoon cornstarch

For the Raspberry Swirl:

1 cup fresh raspberries (or frozen, thawed)

2 tablespoons granulated sugar

1 teaspoon lemon juice

For Garnish:

Whipped cream

Fresh raspberries

Lemon zest

Instructions

Prepare the Tart Crust:

- In a mixing bowl, whisk together the flour, powdered sugar, and salt.

- Add the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

- Stir in the egg yolk and ice water, mixing until the dough just comes together.

- Shape it into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Preheat the Oven:

- Preheat your oven to 350°F (175°C).

Blind Bake the Crust:

- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan.

- Transfer the dough to the pan, pressing it into the edges and trimming any excess.

- Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.

- Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10-12 minutes until golden. Let cool completely.

Make the Raspberry Swirl:

- In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down and release their juices, about 5 minutes.

- Remove from heat and strain to remove seeds if desired. Let cool.

Prepare the Lemon Filling:

- In a large mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy.

- Add the fresh lemon juice, lemon zest, heavy cream, and cornstarch. Whisk until combined and smooth.

Assemble the Tart:

- Pour the lemon filling into the cooled tart crust.

- Drop spoonfuls of the raspberry mixture on top of the lemon filling and use a skewer or toothpick to gently swirl the raspberry into the lemon mixture.

Bake the Tart:

- Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and the edges are slightly puffed. The center may still have a slight jiggle.

- Remove from oven and let cool completely at room temperature before chilling in the fridge for at least 2 hours.

Serve:

- Once chilled, slice the tart and serve with whipped cream, fresh raspberries, and a sprinkle of lemon zest for an extra zing.

Prep Time: 30 minutes | Cook Time: 50 minutes | Total Time: 2 hours 20 minutes | Servings: 8 slices