Yesterday I went over to my mother’s house to enjoy a traditional fish dinner for Good Friday. Being that it was a holiday for me, I had time through the day to do lots of cooking and baking. I decided to make this raspberry tart with a shortbread crust. I never made a shortbread crust with a tart type filling before, but let me tell you, I’m sure glad I did. As soon as I put the tart out for dessert, it was quickly gobbled up and everyone was commenting how delicious it was, including me!
I will definitely be trying more fillings to use with this shortbread crust in the future. But if you love raspberry fillings like I do, give this one a try, it is sure to please! I should also mention that the recipe calls for nuts in the crust, though this time I left them out due to some allergies in the family and it was still lovely without. I hope you enjoy this as much as my family did!
We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies.
Never miss another recipe again by subscribing to our Sneaky Mommies weekly newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
- 3 cups raspberries plus more for topping tart
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 2 Tbsp water
- 2 large egg yolks
- 2 Tbsp cornstarch
- ⅛ tsp salt
- 1¾ sticks (14 TBSP, or 7oz.) unsalted butter, room temperature, plus 1 tbsp chilled and diced
- 1 cup plus 1 TBSP (115g.) granulated sugar
- 1 tsp. pure vanilla extract
- 1¾ cups (245g) all-purpose flour
- pinch of fine grain sea salt
- ½-3/4 cups (2.5 - 3.5oz.) raw almonds, finely chopped (optional -or other nuts)
- pistachio and fresh mint for topping the tart (optional)
- For the raspberry curd, combine raspberries, ½ cup sugar, lemon zest, lemon juice, and water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes. Remove mixture from heat and let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl and discard solids.
- Wipe pan clean and return strained mixture to pan. Whisk together egg yolks and cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add salt and the 1 tbsp chilled diced butter, one piece at a time, stirring until smooth. Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours, or up to 1 week (if making in advance).
- In the bowl of your mixer, add the remaining butter, ½ cup plus 1 tbsp. sugar, and vanilla, and mix on low until evenly combined. Add the flour, salt, and chopped nuts if using, and mix until everything is combined. If the dough seems crumbly, you may need to use your hands to bring it together. Do not over-mix. (You can also make the dough by hand, with a wooden spoon instead of a mixer.)
- Take a small lump of the dough and place it into a tart pan with removable bottom, and press the dough evenly into the bottom and sides. Try to make the dough about an ⅛th-1/4 inch thick all over. Trim any excess from the edges of the tart. (I had a bit of the dough left over and used it to make a few cookies.)
- With the tines of a fork, prick the bottom of the tart shell all over, and place in the refrigerator for 40-60 minutes, or until completely firm. Once the dough is thoroughly chilled, place on a baking sheet and bake for 20 minutes at 350 degrees, or until the edges are golden brown and the center looks dry and lightly golden.
- Remove from the oven and let cool completely before filling.
- Fill tart crust with raspberry filling and smooth the top. Top with fresh raspberries, pistachio, and garnish with fresh mint. Enjoy!