This easy Puff Pastry Lemon Raspberry Tart is a light and flaky dessert with a creamy, zesty lemon filling and juicy raspberries on top. Perfect for a quick and elegant treat, it comes together effortlessly with store-bought puff pastry. Swap raspberries for strawberries or blueberries for a delicious twist! Ideal for brunch, afternoon tea, or a refreshing summer dessert.
Ingredients Needed
Pastry:
- Flour or icing sugar/powdered sugar, for dusting
- 1 sheet frozen puff pastry, thawed in the refrigerator
- 1 large egg, beaten
- 2 tsp granulated sugar or coarse sparkling sugar
Filling:
- 120ml (½ cup) double cream/heavy cream
- 115g (4oz) cream cheese, softened
- 85g (⅔ cup) icing sugar/powdered sugar
- Zest of 1 small lemon
- 3 tbsp lemon curd
- 250g (2 half pints) raspberries, or any berries of choice
- Additional icing sugar/powdered sugar, for dusting (optional)
How To Make Puff Pastry Lemon Raspberry Tart
- Preheat the oven: Preheat your oven to 190°C (375°F).
- Prepare the pastry: Cut a piece of parchment paper the size of a standard baking sheet. Lightly dust it with flour or icing sugar/powdered sugar. Roll out the puff pastry into a 23x28cm (9×11 inch) rectangle without making it any larger.
- Transfer and score: Place the parchment paper with the pastry onto a baking sheet. Using a sharp knife, score a 2.5cm (1-inch) border around the pastry without cutting all the way through. This creates a raised edge to hold the filling.
- Egg wash and bake: Lightly brush the border with beaten egg and sprinkle with granulated or coarse sugar. Bake for 13-15 minutes until golden brown and puffed up.
- Rescore and cool: Remove from the oven and rescore the border, again avoiding cutting through. Gently press down the centre of the pastry to flatten it slightly while keeping the edges thick and puffed. Let it cool to room temperature.
- Whip the cream: In a bowl, beat the double/heavy cream until stiff peaks form, then set aside.
- Prepare the lemon filling: In a separate bowl, beat the cream cheese, icing sugar/powdered sugar, lemon zest, and lemon curd until smooth. Gently fold in the whipped cream, being careful not to overmix.
- Assemble the tart: Spread the lemon filling evenly over the cooled pastry shell using a butter knife or offset spatula.
- Top and serve: Arrange the raspberries on top and dust with icing sugar/powdered sugar if desired. Serve immediately or refrigerate until ready to serve.
Recipe Tips
- Keep the pastry cold: Cold puff pastry bakes better and rises properly. If it gets too soft while rolling, chill it in the fridge for 10 minutes before baking.
- Don’t cut through the border: When scoring the pastry, be careful not to cut all the way through. This helps create a raised edge to hold the filling.
- Let the pastry cool completely: If the pastry is warm, the creamy filling can melt and become runny. Always cool it to room temperature before adding the filling.
- Whip the cream until stiff peaks form: This keeps the filling light and fluffy. If under-whipped, the filling may be too soft and lose its shape.
How To Store Leftovers?
Let the tart cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 2 days. For the best texture, add fresh raspberries just before serving.
Nutrition Facts
Serving Size: 1 slice (1/12 of tart)
- Calories: 228
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 37mg
- Sodium: 104mg
- Potassium: 37mg
- Total Carbohydrates: 20g
- Sugar: 10g
- Protein: 2g
Try More Puff Pastry Desserts:
Puff Pastry Lemon Raspberry Tart
Description
This easy Puff Pastry Lemon Raspberry Tart is a light and flaky dessert with a creamy, zesty lemon filling and juicy raspberries on top. Perfect for a quick and elegant treat, it comes together effortlessly with store-bought puff pastry. Swap raspberries for strawberries or blueberries for a delicious twist! Ideal for brunch, afternoon tea, or a refreshing summer dessert.
Ingredients
Pastry:
Filling:
Instructions
- Preheat the oven: Preheat your oven to 190°C (375°F).
- Prepare the pastry: Cut a piece of parchment paper the size of a standard baking sheet. Lightly dust it with flour or icing sugar/powdered sugar. Roll out the puff pastry into a 23x28cm (9×11 inch) rectangle without making it any larger.
- Transfer and score: Place the parchment paper with the pastry onto a baking sheet. Using a sharp knife, score a 2.5cm (1-inch) border around the pastry without cutting all the way through. This creates a raised edge to hold the filling.
- Egg wash and bake: Lightly brush the border with beaten egg and sprinkle with granulated or coarse sugar. Bake for 13-15 minutes until golden brown and puffed up.
- Rescore and cool: Remove from the oven and rescore the border, again avoiding cutting through. Gently press down the centre of the pastry to flatten it slightly while keeping the edges thick and puffed. Let it cool to room temperature.
- Whip the cream: In a bowl, beat the double/heavy cream until stiff peaks form, then set aside.
- Prepare the lemon filling: In a separate bowl, beat the cream cheese, icing sugar/powdered sugar, lemon zest, and lemon curd until smooth. Gently fold in the whipped cream, being careful not to overmix.
- Assemble the tart: Spread the lemon filling evenly over the cooled pastry shell using a butter knife or offset spatula.
- Top and serve: Arrange the raspberries on top and dust with icing sugar/powdered sugar if desired. Serve immediately or refrigerate until ready to serve.
Notes
- Keep the pastry cold: Cold puff pastry bakes better and rises properly. If it gets too soft while rolling, chill it in the fridge for 10 minutes before baking.
- Don’t cut through the border: When scoring the pastry, be careful not to cut all the way through. This helps create a raised edge to hold the filling.
- Let the pastry cool completely: If the pastry is warm, the creamy filling can melt and become runny. Always cool it to room temperature before adding the filling.
- Whip the cream until stiff peaks form: This keeps the filling light and fluffy. If under-whipped, the filling may be too soft and lose its shape.
Puff Pastry Lemon Raspberry Tart