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Delicious Raspberry Lemon Tart Recipe with Easy Crunchy Almond Crust

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A bright and tangy raspberry lemon tart featuring a crunchy almond crust, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • 5 tablespoons (70g) unsalted butter, melted and slightly cooled (can substitute with coconut oil for dairy-free)
  • 1 teaspoon pure vanilla extract
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • ⅓ cup (80ml) freshly squeezed lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • ½ cup (120ml) heavy cream (use coconut cream for dairy-free)
  • 2 tablespoons (20g) all-purpose flour (or arrowroot powder for gluten-free)
  • 1 ½ cups (150g) fresh raspberries
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease the tart pan or spray with baking spray to prevent sticking.
  2. Make the almond crust: In a medium bowl, combine almond flour, sugar, and salt. Pour in the melted butter and vanilla extract. Mix with a spatula until the mixture resembles wet sand.
  3. Press the crust evenly into the bottom and up the sides of the tart pan. Use the back of a spoon or your fingers (sprayed with a little oil to prevent sticking) to pack it firmly and evenly.
  4. Bake the crust for 12-15 minutes until golden and fragrant. Watch closely around the 12-minute mark to avoid burning. Remove from oven and let cool slightly while you prepare the filling.
  5. Prepare the lemon filling: In a large bowl, whisk together sugar and eggs until smooth and pale, about 2 minutes. Add the lemon juice, zest, and flour, whisking until fully combined.
  6. Stir in the heavy cream slowly, mixing until the filling is smooth and slightly thickened. The mixture should coat the back of a spoon without running off too quickly.
  7. Pour the filling carefully over the warm almond crust, spreading gently to fill the pan evenly.
  8. Bake the tart for 25-30 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
  9. Cool the tart on a wire rack for at least 1 hour, then refrigerate for another 1-2 hours to fully chill and firm up.
  10. Before serving, top with fresh raspberries and a light dusting of powdered sugar if desired. Slice with a sharp knife dipped in warm water for clean edges.

Notes

Use fresh raspberries for best texture; frozen raspberries should be thawed and drained well. For dairy-free, substitute butter with coconut oil and heavy cream with coconut cream. Press crust firmly to avoid crumbly edges. Chill tart well after baking for best slicing. Tent crust edges with foil if browning too fast.

Nutrition

Keywords: raspberry lemon tart, almond crust, lemon dessert, gluten-free dessert, dairy-free dessert, easy tart recipe, summer dessert, berry tart

Find it online: https://blingbite.com/delicious-raspberry-lemon-tart-recipe-with-easy-crunchy-almond-crust/