Raspberry lemon tart recipe

the best raspberry lemon tart recipe, lemon tart recipe, tart recipe, recipe

Hi guys,
hope you had a great week. In this weeks recipe, a perfect tart for the holidays coming up. These raspberry lemon tarts are so good and full of flavor. With it's delicious pastry cream custard and the freshness of the lemon juice this dessert will amaze your guests. Hope you enjoy them as must as we do.
Also, be sure to Subscribe to my YouTube channel for free online cake decorating tutorials. A video is uploaded every week. https://www.youtube.com/user/Lilianadasilva1 
Liliana xoxo
Pastry cream
2 cups milk
1/4 cup heavy cream
1/2 tsp vanilla extract 
4 egg yolks
3/4 cup granulated sugar
2 tbsp. all purpose flour
1/4 cup cornstarch
juice of 1 lemon squeezed
Tarts
20 Mini frozen pies store-bought
Raspberries
White chocolate melted
 Step 1
Pastry cream
  Bring to a boil milk, cream and vanilla extract.
Step 2
In a separate bowl, whisk together egg yolks and sugar until it because light yellow. 
 Step 3 
 Add your flour and cornstarch. Whisk until well combined.
Step 4
Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.
Step 5
Bring your egg mixture back to the stove and continuously whisk until it becomes thick. (Almost like pudding)
Step 6 
Transfert your mixture into a medium size bowl add your lemon juice.
Step 7
Cover with plastic wrap and chill in the refrigerator for at least 2 hours before using.
Step 8  
Preheat the oven at 350' F 
 Bake accordingly to package.
Step 9
Let them cool. Remove each tart from aluminium foil. Place them on a cooling rack. Fill them up with pastry cream.
Step 10
Top with raspberries.
Step 12
Drizzle with white chocolate.
 
👉THE THINGS YOU WILL NEED:
KitchenAid mixer: https://amzn.to/2xa8X3Q
Cooling rack: https://amzn.to/2QcnkNm
Cookie sheet: https://amzn.to/2qTI7Hd
 
Yield: 20

Raspberry lemon tart recipe

ingredients:

Pastry cream
  • 2 cups milk
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract 
  • 4 egg yolks
  • 3/4 cup granulated sugar
  • 2 tbsp. all purpose flour
  • 1/4 cup cornstarch
  • juice of 1 lemon squeezed
Tarts
  • 20 Mini frozen pies store-bought
  • Raspberries
  • White chocolate melted

instructions:

Pastry cream
  1. Bring to a boil milk, cream and vanilla extract.
  2. In a separate bowl, whisk together egg yolks and sugar until it because light yellow.
  3. Add your flour and cornstarch. Whisk until well combined.
  4. Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.
  5. Bring your egg mixture back to the stove and continuously whisk until it becomes thick. (Almost like pudding)
  6. Transfert your mixture into a medium size bowl add your lemon juice.
  7. Cover with plastic wrap and chill in the refrigerator for at least 2 hours before using.
Tarts
  1. Preheat the oven at 350' F
  2. Bake accordingly to package.
  3. Let them cool. Remove each tart from aluminium foil. Place them on a cooling rack.
  4. Fill them up with pastry cream.
  5. Top with raspberries.
  6. Drizzle with white chocolate.