Lemon Raspberry Tart

A crisp tart shell filled with tangy lemon curd and vibrant raspberry notes, perfectly balanced with a refreshing sweet-tart finish.

Group 1
Ingredient
KG
Raspbberry Filling
-
Raspbberry Filling
0.200
sugar
0.010
Agar Agar Powder
0.002
Lemon Filling
-
Bakels Lemon Cream Filling
0.400
Fresh Cream (whipped)
0.150
Meringue
-
Fresh Egg Whites
0.060
sugar
0.150
Water
0.060
Total Weight: 1.032

1. In a saucepan, heat the raspberry purée. Mix the sugar with agar agar powder and stir it into the boiling purée. Pour a 5 mm layer into the bottom of the baked tartlet and allow it to cool.

2. Whip the fresh cream to stiff peaks, then gently fold it into the Bakels lemon cream until smooth and creamy. Pipe this layer over the raspberry purée. Allow the tart to set in the chiller to even it out.

3. In a saucepan, boil the sugar and water to 116°C. Slowly pour it into the running egg whites while whipping, and continue whipping until firm peaks form.

Display Conditions

Refrigerated

Category

Patisserie

Occasion

Afternoon Tea, Dinner, Lunch

Finished Product

Tart

Back to top

Head Office

Plot No.42, Deonar Ancillary Industrial Estate off Ghatkopar Mankhurd link road Opp Maneesh Pharmaceuticals Behind BMC "M" Ward Office Deonar, Mumbai 400043 Maharashtra, India