This simple Raspberry Lemon Tart features a toasted pecan crust that brings delightful flavor and texture.
With extra raspberries and pecans on hand, I wanted a dessert that felt fresh and a bit special. My new tart pan made this the perfect opportunity to try a Raspberry Lemon Tart with a Toasted Pecan Crust. After fine-tuning the recipe, the finished tart is bright, balanced, and pleasing to the eye and palate.
This tart is rustic yet elegant: the lemon curd provides a tangy, silky base while the toasted pecan crust adds crunch and a toasty, nutty flavor. The pecan crust is versatile, so you could fill it with other creams or custards — chocolate, maple cream for holidays, or a classic custard with glazed fruit would all work beautifully. The tart is straightforward to prepare and should hold up well if you need to freeze it for an impromptu dessert (see notes below).
Tip for freezing: line the tart pan with parchment, freeze it partially in the pan, then remove, wrap tightly, and finish freezing. This helps keep the crust intact.
The lemon curd used here is made with a quick microwave method. While a slow stovetop curd can be a touch silkier, the microwave version is remarkably smooth and fast, producing a luscious filling in minutes. If you prefer, you can use a stovetop lemon curd instead; either method works. Once you pour the curd into the pecan crust, it should look creamy and glossy before you add the berries.
The tart is attractive enough to serve at this stage, but topping it with fresh raspberries gives it a vibrant finish. You can arrange berries across the surface, or chill and slice the tart first and add a few berries to each slice for a refined presentation.
A dusting of powdered sugar is the classic finishing touch—light or generous, it brightens the tart and highlights the raspberries.
Raspberry Lemon Tart with Toasted Pecan Crust
6 servings
10 minutes
10 minutes
4 hours
4 hours 20 minutes
This luxurious lemon raspberry tart is worth every minute it takes to make.
Ingredients
Pecan Crust
- 10 ounces whole pecans
- ⅓ cup sugar
- 1 tablespoon flour
- pinch of salt
- 3 tablespoons butter, melted
Lemon Curd
- 4 lemons, juiced (about ⅔ cup)
- zest of one lemon
- 6 tablespoons butter, softened
- 1 cup sugar
- 2 large eggs + 2 egg yolks
Topping
- 2 pints raspberries, extra in case some are crushed
- powdered sugar
- fresh mint
Instructions
Make the pecan crust:
- Preheat the oven to 350°F (175°C).
- Place pecans in a food processor or high-powered blender and pulse until coarsely ground. In a bowl, combine the ground pecans with sugar, flour, and a pinch of salt. Stir in melted butter until no dry spots remain.
- Press the mixture firmly into a tart pan, covering the bottom and up the sides. Bake for about 8 minutes, then remove and let cool.
Make the lemon curd:
- Combine lemon juice, lemon zest, softened butter, and sugar. The butter may form clumps initially. Microwave for one minute, then whisk until the butter is mostly incorporated and the mixture is warm but not hot. Whisk in the eggs.
- Return to the microwave and cook in short intervals: one minute, stir; another minute, stir; then in 30-second intervals, stirring after each, until the curd thickens and coats the back of a spoon. Total time will vary by microwave, roughly 3 minutes of active cooking beyond the initial heating.
- If you prefer, you can make lemon curd on the stovetop using a traditional recipe for a silkier texture.
Assemble the tart:
- Pour the lemon curd into the cooled pecan crust. Arrange raspberries on top. Cover loosely with plastic wrap and chill for 3–4 hours or until thoroughly cold.
- Just before serving, dust generously with powdered sugar and garnish with fresh mint.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 850Total Fat: 55gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 169mgSodium: 189mgCarbohydrates: 91gFiber: 13gSugar: 72gProtein: 10g
This data was provided and calculated by Nutritionix.