Imagine a dessert so exquisite, it transports you straight to the charming patisseries of Paris with just one bite. The Caramelised Lemon Tart with Raspberry Coulis is not just a dessert—it's a culinary masterpiece that balances tangy, sweet, and luxurious flavors in a single, show-stopping creation. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, this French-inspired delicacy promises to elevate your dessert game from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pre-made tart shell
- 3 lemons (juice and zest)
- 1 cup sugar
- 4 eggs
- 1 cup raspberries
- 1/4 cup water
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your tart shell cooks evenly and becomes golden brown.
- Take the pre-made tart shell and place it in a tart pan if it isn’t already. Press it gently into the pan and trim any excess dough hanging over the edges.
- In a mixing bowl, zest the three lemons using a fine grater. Be careful to only take the yellow part of the peel, as the white pith can be bitter.
- Juice the lemons to obtain approximately 3/4 cup of lemon juice. Strain the juice to remove any seeds and pulp.
- In a separate large mixing bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar, which will help release the oils and enhance the lemon flavor.
- Add the eggs to the lemon-sugar mixture and whisk until well combined and slightly frothy.
- Gradually add the strained lemon juice to the egg and sugar mixture, whisking continuously to incorporate everything smoothly.
- Pour the lemon filling into the prepared tart shell, spreading it evenly. Place the tart in the preheated oven and bake for about 30-35 minutes, or until the filling is set and the top is lightly caramelized. The center should have a slight jiggle.
- While the tart is baking, prepare the raspberry coulis. In a small saucepan, combine the raspberries, water, and sugar over medium heat.
- Cook the raspberry mixture, stirring occasionally, until the raspberries break down and the mixture becomes syrupy, about 10-15 minutes.
- Once the raspberries have cooked down, remove the saucepan from heat. Use a fine mesh strainer to strain the sauce into a bowl, discarding the seeds. If you want a thicker coulis, mix the cornstarch with a tablespoon of cold water to create a slurry, then add it to the strained sauce and return to heat until thickened.
- After the tart has finished baking, remove it from the oven and allow it to cool at room temperature for about 15 minutes before transferring it to the refrigerator to chill for at least 30 minutes.
- Once the tart is chilled, slice it into 8 equal pieces. Serve each slice with a drizzle of raspberry coulis on the plate for a beautiful presentation.
- Enjoy your delicious Caramelised Lemon Tart with Raspberry Coulis!
Tips
- Use fresh, high-quality lemons for the most vibrant citrus flavor.
- When zesting, use a microplane grater for fine, even zest that incorporates seamlessly into the sugar.
- Don't overbake the tart—a slight jiggle in the center indicates a perfectly creamy texture.
- For a smoother raspberry coulis, strain it multiple times through a fine-mesh sieve.
- Chill the tart thoroughly to help it set and enhance the flavor profile.
- Serve at room temperature or slightly chilled for the best taste experience.
- Garnish with fresh mint leaves or a dusting of powdered sugar for an elegant touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 110mg
