Caramelised Lemon Tart With Raspberry Coulis Recipe

Name: Caramelised Lemon Tart With Raspberry Coulis Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 gm Caster sugar; 100 gm Butter; 150 gm Flour; 1/2 x Egg; 4 x Lemons, zest and juice; 8 x Large eggs; 330 gm Caster sugar; 270 ml Double cream; 300 gm Frzn raspberries; 60 gm Caster sugar

Servings: persons

1
To prepare the pastry, place the flour on the work top, fold in the sugar and add in the small dice of butter.
2
Work in the butter to a crumble stage then add in the beaten egg and work it till the pastry is just holding together, wrap it in a plastic bag and let it rest in the fridge for 1 hour.
3
Roll out the pastry to a thickness of 3-4mm, line the cake tin, cut off any excess and leave to rest for another hour, then lay some greaseproof paper on to the pastry and fill with some old dry beans and blind bake the pastry on 180C/gas 4 for 35-40 min or possibly till bakes to a light brown colour.
4
Remove the beans and paper, mix all the ingredients for the filling and pour it into the pastry base, put back into the oven and bake at 120C/gas 2 till the lemon mix has firmed up without taking colour.
5
Cold well before cutting into portions.
6
For the raspberry coulis bring the raspberries and sugar to the boil then pass through a fine sieve and cold.
7
Water can be added if the coulis is too thick.
8
To caramelise the lemon tart sprinkle some brown sugar proportionately on each piece and burn the sugar carefully with a blow torch.
9
Please note which the caramelising process can only be done shortly before serving, otherwise the sugar will go soft again.
10
To serve, place the piece of tart on a plate with 1-2 Tbsp.
11
of raspberry coulis next to it.
12
Put a drop of double cream in the centre of the coulis and swirl with a cocktail stick to achieve an abstract motif and dust some icing sugar on to the plate rim.

74711

kcal

Calories

2108

Fat

13889

Carbs

430

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 50 gm Caster sugar, 100 gm Butter, 150 gm Flour, 1/2 x Egg, and more.

Yes, Caramelised Lemon Tart With Raspberry Coulis Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!