I love tarts because they as so versatile and the shortbread crust is so yummy! They come in all shapes and sizes. Fortunately, they are usually ridiculously easy to make and they look so elegant when served.
This is one of the most beautiful tarts I’ve ever seen.
Love the chocolate crust on this.
Fig and Rasberry Tart.
Hazelnut Cranberry Tart
Since Easter is right around the corner I thought I’d leave you with this Raspberry and Lemon tart.
1 pound of fresh raspberries (rinsed and drained)
1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
1 1/4 cups granulated sugar
1 3/4 cups all-purpose flour
3 large eggs
Zest and juice of 2 lemons (about 1/4 cup juice)
Preheat the oven to 400 degrees.
Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.
Remove the shortbread from the oven and reduce the temperature to 325 degrees. Spread the drained raspberries evenly over the baked shortbread.
Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool before serving.
~type you soon~