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Lemon, raspberry and almond tart recipe

Lemon, raspberry and almond tart recipe

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  • Dish type
  • Cake
  • Cheesecake

This came about trying to find a good substitute for ricotta cheese in an Italian recipe that called for 400g ricotta; instead I used 200g creamy quark and 200g cottage cheese beaten well together. Worked really well!

Uusimaa, Finland

1 person made this

IngredientsMakes: 1 tart

  • 375g ready-rolled shortcrust pastry
  • 3 tablespoons flaked almonds
  • 200g creamy quark
  • 200g regular cottage cheese (not fat or low fat)
  • 100g caster sugar
  • 2 teaspoons vanilla sugar
  • 1 lemon, juiced and zested
  • 2 eggs
  • 3 tablespoons raspberry jam
  • 2 teaspoons dark brown soft sugar

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Defrost the pastry.
  2. Preheat the oven to 140 C / Gas 1. When the temperature is reached, put the almond flakes onto a baking tray and toast in the oven for 2 minutes. Stand by as they burn very easily.
  3. Turn the oven up to 200 C /Gas 6. Roll out the pastry to fit into a 23cm pie tin, then press it out to the edges of the dish, bringing it up the sides a little.
  4. Bake the empty pastry case for 10 minutes in the middle of the oven. Leave to cool slightly.
  5. In a large mixing bowl add the quark and cottage cheese. Beat with an electric beater. Add caster and vanilla sugar, half of the lemon juice (reserve the rest for another use) and lemon zest. Combine well. Add the eggs one at a time. Beat well.
  6. Spread the jam evenly over the part-baked pastry case. Gently pour the creamy mix over the jam layer. Sprinkle the brown sugar over the top.
  7. Bake till top is golden brown, about 25 to 30 minutes in the middle of the oven. Take out of the oven and immediately sprinkle the toasted almonds over the top. Allow tart to cool completely in the dish.


Instead of quark, you can use Greek yoghurt.
If you don't have vanilla sugar, you can use 1/2 teaspoon vanilla extract and 2 teaspoons caster sugar.

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Raspberry Frangipane Tart

There are few desserts/pastries that are sure to impress like a well-made Frangipane tart. I am beyond in love with the subtle almond flavour the Frangipane cream filling adds. Add some tart, juicy berries and a thin, crisp crust and you have pastry perfection.

I’ve made Frangipane before but used Nectarines and although this is an equally delicious way of making this tart, the raspberries add an incredible dimension of flavour that can only be achieved with slightly sour fruit. I decided to spread a thin layer of good quality raspberry preserves on the pastry before adding the filling to pump up the raspberry flavour.

I served this as dessert when we had guests last week and everyone raved about how phenomenal it was. Probably my favourite dessert at the moment and I can’t wait to bake it again. Definitely a show stopper.

Creamy Lemon Tart with Almond Crust

  • Author: Krista
  • Prep Time: 1 hr
  • Cook Time: 15 min
  • Total Time: 1 hr 15 min
  • Yield: 10 1 x
  • Category: Dessert, Gluten Free, Kid Friendly, Holiday
  • Method: Oven
  • Cuisine: American


A Creamy Lemon Tart Recipe with an almond crust shell. This easy lemon tart is made with cream cheese, yogurt, lemon juice and naturally sweetened with maple syrup! It makes the perfect light dessert!


For Almond Crust:

  • 2 cups fine unblanched almond flour
  • 1/3 cup coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 teaspoon ground cinnamon

For Filling:

  • 8 oz softened cream cheese
  • 1 cup plain greek yogurt
  • 3 tablespoons maple syrup
  • 2 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon lemon zest


Almond Crust

  1. Preheat oven to 350 degrees F.
  2. Spray a 10&Prime spring form tart pan with cooking spray.
  3. In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon. Mix until all the ingredients are combined and the mixture is somewhat sticky.
  4. Add almond crust mixture to the spring form pan. Spread the mixture out evenly along the bottom and up the sides. Pressing into the pan. (if the mixture sticks to your hands just add a little oil to your hands)
  5. Poke the crust with a fork all over the bottom and a few times on the sides. This will prevent the crust from bubbling up.
  6. Place pan in the oven and bake for 12-15 minutes, until the crust is lightly browned. Remove from oven and let cool.

Cheesecake Filling

  1. To a medium bowl add cream cheese, greek yogurt, maple syrup, lemon juice, lemon zest and vanilla bean paste.
  2. Using a hand mixer, blend until the mixture is smooth and there are no lumps.
  3. Pour the cheesecake mixture over the almond crust and evenly spread to cover the entire bottom with a spatula.
  4. Top the tart with slices of fresh lemon and fresh raspberries.
  5. Let chill and set for 1-2 hours. Serve.


  • Serving Size: 1 slice
  • Calories: 294
  • Sugar: 10 g
  • Sodium: 102 mg
  • Fat: 23 g
  • Saturated Fat: 9 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 9 g
  • Cholesterol: 14 mg

Keywords: Easter Recipes, Easter Dessert Recipe, Mothers Day Recipe, Lemon Tart Recipe, Lemon Tart, Easy Lemon Tart, Almond Crust Recipe, Healthy Dessert Recipe, Healthy Summer Dessert

Almond-lemon tea cake

It’s not easy to head off by yourself in a new direction in baking, especially if you’re a home cook looking for a holiday showstopper amid all the recipes for chocolate chip scones and blueberry muffins. Where are the passion fruit curd tarts, fromage blanc Bavarian cakes and the chocolate-ginger pots de creme?

Thankfully, this season’s cookbooks offer recipes for these delicious desserts and more.

Of half a dozen new baking books I cooked from in recent weeks, three are distinguished by innovative, often easy-to-execute ideas: Kate Zuckerman’s “The Sweet Life: Desserts From Chanterelle” (Bulfinch Press, $35) Elisabeth M. Prueitt and Chad Robertson’s “Tartine” (Chronicle Books, $35) and “The Essence of Chocolate: Recipes for Baking and Cooking With Fine Chocolate” by John Scharffenberger and Robert Steinberg (Hyperion, $35).

But tradition’s not neglected. Dorie Geenspan’s “Baking: From My Home to Yours” (Houghton Mifflin, $40) and “Whole Grain Baking” (The Countryman Press, $35) from the King Arthur Flour Co. are worthy entrants in the encyclopedia baking book field. And for the professional who need only see a full-page, close-up photo of elaborately plated desserts and little instruction to grasp a recipe, there’s “Grand Livre de Cuisine: Alain Ducasse’s Desserts and Pastries” by Alain Ducasse and Frederic Robert ($195, Stewart, Tabori & Chang).

“Sweet Life,” “Tartine” and “Essence of Chocolate” each includes spectacular recipes that are also seriously labor intensive -- a lemon meringue pie transformed into a grand cake from “Tartine,” for example, or a “Sweet Life” recipe for goat cheese and purple basil souffle (yes, it’s sweet, and it’s delicious) that calls for running between the stove and the stand mixer to make an Italian meringue.

But many of the recipes from these three books are fairly uncomplicated and allow you to achieve sophisticated desserts such as an orange chocolate ganache tart from “Essence of Chocolate” or pears baked until they’re beautifully blistered and caramelized from “Sweet Life.”

Since 1999, Zuckerman has been pastry chef at the luxurious French-focused restaurant Chanterelle in New York. Her “Sweet Life” is filled with elegant desserts, for which she explains pastry kitchen techniques: prune Armagnac creme brulee, apricot and almond tart, that goat cheese and purple basil souffle. Her directions are smart and for the most part thorough and her voice is friendly, straightforward and personal. She also knows the value of a good cookie.

In fact, she likes to cream butter. To cream and cream and cream. For a tart’s hazelnut crust, butter and sugar are creamed together for up to eight minutes. She says longer creaming produces a crunchy, cookie-like texture (though it’s easily chipped).

The book is packed not just with detailed recipes and tantalizing photos but also with in-depth tips -- for cooking a stirred custard or making a caramel. And she’s willing to do a lot of hand-holding, offering the kind of encouragement home cooks often need, with words like “don’t be alarmed. ”

Yet some instructions could be better. For the goat cheese and purple basil souffles, there are no directions on whether to put the ramekins straight into the oven, in a water bath or on a Silpat-lined baking sheet, so I cooked some each way. The best were the ones from the baking sheet they puffed up nicely (though not near as much as the one in the photo), and the lightly sweetened goat cheese with a fresh herbal note made a wonderful dessert.

Her long-roasted pears are much easier to prepare, and they’re visually stunning and delicious in their own caramel-y poaching syrup. They’re baked with sugar, honey, water and lemon zest.

The “Tartine” cookbook is a peek into what happens in the kitchen at the ridiculously popular Tartine Bakery in San Francisco’s Mission District and includes recipes for the creations -- buttermilk scones, pumpkin tea cake -- that draw crowds.

The book’s design is attractive, with stunning, full-page photos, but the typeface for ingredients lists is small. The tone is somewhat matter-of-fact and the tips under “kitchen notes” are sometimes cursory, but it’s a fun book because there are so many exciting flavors: a toasted almond and lavender parfait, a raspberry and geranium cream tart, a passion fruit and lime Bavarian.

A recipe for lemon bars yields a near-perfect lemon curd, bright with lemon flavor and not too eggy, and the shortbread crust studded with pine nuts makes the bars that much better.

An almond-lemon tea cake is moist, dense and rich with almond paste. And it’s intensely flavored, the citrus heightened by a glaze of lemon juice, orange juice and sugar. The sugar crystallizes so when you bite into it, you get little crunchy explosions of flavor.

Descriptions in important steps could sometimes be inaccurate, though. The pre-ferment for a brioche dough is described as a smooth batter. I made it twice, once by using the volume measurements called for and once with the weight measurements that are also given. Both attempts resulted in not a smooth batter, but a very dry dough. I didn’t have the courage to continue with the recipe because there were many more steps involved and hours of rising time.

But instant gratification came from an easy chocolate pudding (not baked, but one of the bakery’s best-sellers) that is astoundingly good -- essentially a pastry cream made silky and smooth in a blender.

The more than 100 recipes in “The Essence of Chocolate” are culled from Scharffen Berger files and include contributions from chefs, such as Thomas Keller’s TKO cookies from Bouchon Bakery (a white chocolate filling sandwiched between two chocolate wafers) and Michel Richard’s black and white creme brulee (a vanilla custard with a surprise layer of chocolate mousse). For the brulee, brown sugar is baked then finely ground, and when torched or broiled, it makes a perfect caramel-y burnt sugar crust.

Baked hot chocolate, baked in mugs or ramekins, is listed in the “Intensely Chocolate” category and it’s just that. The top layer comes out crisp, the center is like a chocolate pudding and the bottom is like very thick hot chocolate. But it’s too gooey and rich for a full-mug serving. Smaller ramekins or espresso cups would better serve the recipe.

An orange chocolate ganache tart is just as intensely chocolate, but orange zest in both the crust and the ganache is refreshing, and it can be thinly sliced.

Maybe some of the pitfalls of “The Sweet Life,” “Tartine” and “The Essence of Chocolate” are rooted in the fact that these are written by first-time cookbook authors. So when it isn’t all wine and rosewater in the kitchen, it’s comforting to be able to turn to longtime cookbook pros.

In “Baking: From My Home to Yours,” Dorie Greenspan is rooted in the home kitchen, offering no less than 14 recipes for brownies or brownie variations. Greenspan has written cookbooks with Pierre Herme and Julia Child, and her recipes work consistently. They’re laid out clearly with what-you-see-is-what-you-get photos.

Cream scones are deliciously flaky. French yogurt cake is moist and flavorful with a tender crumb. A French pear tart came out perfect. Far Breton, a lovely crepe-y cake studded with Armagnac-soaked prunes, is delicious. The only recipe that I didn’t love was her brioche the dough wasn’t smooth and elastic, and the bread turned out dense and poundcake-like.

At the other end of the spectrum is “Grand Livre de Cuisine,” the second volume in Ducasse’s series. The desserts are amazingly beautiful in photos -- caramelized apple napoleons, fromage blanc tart with fraises des bois, apple quince cake.

But the recipes aren’t for novice bakers or anyone who doesn’t happen to know what atomized glucose is, and the errors throughout the text and ingredients lists don’t help: The texture of a pistachio tart made with just 12 grams of pistachio paste, as indicated in the recipe, turned out like cornbread, but with 120 grams of pistachio paste, it was moist and luscious.

For sturdy recipes, “Whole Grain Baking” includes recipes that call for a variety of whole grains, the result of experiments with wheat, oats, corn, barley, rye, spelt or buckwheat in quick breads, crisps, yeast breads, crackers, cakes, pies and pastries.

It’s a workman-like book with more than 500 pages of not just recipes, but a lot of useful information about using liqueurs in frosting, how far ahead you can prepare your muffin batter, the advantages of getting your bread dough started by using a pre-ferment. With hundreds of recipes, you’ll sometimes find more than one to a page, but they’re easy to read and illustrations help make methods clear.

The chocolate bete noir from “Sweet Life” was far more rich and delicious than the whole wheat chocolate zucchini cake from “Whole Grain Baking,” but on the other hand, “Whole Grain’s” sour cream blueberry muffins made with whole wheat flour, its cornmeal pancakes and milk and honey corn muffins were all great for breakfast.

But you’ll get way beyond breakfast as you flip through the pages of these baking books: date cake with toffee sauce, blueberry lemon chiffon tart -- I’d better go find my apron.

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  • Cooking spray
  • 2 cups graham cracker crumbs (from about 14 [2 1/4- x 5-in.] crackers)
  • ½ cup finely chopped roasted unsalted almonds
  • 3 Tbsp., plus 1 1/2 cups granulated sugar, divided
  • ½ cup (4 oz.) salted butter, melted
  • ⅓ cup seedless raspberry jam
  • 4 (8-oz.) pkg. cream cheese, at room temperature
  • 4 large eggs, at room temperature
  • 1 tablespoon grated lemon zest plus 1/4 cup fresh juice (from 2 lemons)
  • ¼ cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract

Preheat oven to 325°F with oven rack in middle of oven. Lightly coat a 9-inch springform pan with cooking spray. Stir together graham cracker crumbs, almonds, and 3 tablespoons of the sugar in a medium bowl until well blended. Stir in melted butter until mixture is thoroughly combined. Press mixture into bottom and 1 1/2 inches up sides of prepared pan. Bake in preheated oven until lightly browned, 7 to 8 minutes. Cool crust completely in pan on a wire rack, about 20 minutes.

Microwave raspberry jam in a microwavable bowl on HIGH for 15 seconds remove and stir. (This will loosen up the jam, making it easier to swirl into batter.) Set aside to cool to room temperature, about 15 minutes.

Double wrap outside of springform pan with heavy-duty aluminum foil, making sure to come completely up sides of pan. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add remaining 1 1/2 cups sugar, and beat until smooth, about 1 minute. Add eggs, 1 at a time, beating just until incorporated after each addition. Add lemon zest and juice, and beat on low speed just until combined. Beat in heavy cream, vanilla extract, and almond extract on low speed just until combined, about 1 minute. Pour cheesecake batter over crust in prepared pan.

Dollop raspberry jam over cheesecake batter using a teaspoon, and swirl jam into batter using a wooden pick or tip of a paring knife.

Place springform pan in a large roasting pan. Place roasting pan in middle of oven, and pour hot water into roasting pan to come halfway up sides of springform pan. Bake at 325°F until center is slightly jiggly, about 1 hour and 10 minutes to 1 hour and 20 minutes. Turn oven off open oven door partially (about 4 inches), and let cheesecake stand in open oven for 1 hour. Remove cheesecake from oven, and remove aluminum foil. Place on a wire rack, and gently run a paring knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on wire rack, about 2 hours. Cover and refrigerate cheesecake at least 8 hours or up to 24 hours before serving. Remove sides of pan, and serve.

1. Lemon-Berry Sheet Pan Trifle

Forget the stuffy crystal-cut bowl. We&rsquove modernized this old-school British dessert by serving it on a baking sheet instead. This way, the meringue, whipped cream and fruit are all easily accessible.

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Making the Frangipane and Raspberry Tart

Make a firm dough with the flour, butter, sugar, salt and the half egg. Rap in clingfilm and leave to rest in the fridge for 30 minutes. Make sure the dough is cool but still easy to work with by the time you want to roll it out.

Now make the frangipane by slowly melting the 125 g butter over low heat and letting it cool slightly. Beat the sugar together with the three eggs and the grated zest of lemon, orange or tangerine until creamy and add the melted butter while continuing to beat. Add the almond flour and mix well.

Preheat your oven to 175ºC / 345ºF.
Fill a greased mold (approx 24 cm/ 9.5 inches diameter and a height of about 3.5 cm /1.4 inches preferably with removable bottom) with the rolled out pastry dough.

Now spread the frangipane evenly into the mold (it very probably will spread out nice and even on it’s own). Now add your fruit. You can lay the raspberries (in a pattern) on top of the frangipane, they will sink in a little bit anyway, so no need to push them, you still want to see them.

Slide the tart into the oven and bake for about 45 minutes, depending on your oven. When it’s beautiful and golden brown, puffed and firm to the touch, it is ready. Leave to cool on a rack. You can dust the tart with icing sugar before serving.

Lemon, raspberry and almond tart recipe - Recipes

  • 170g butter, softened
  • 170g caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 egg white
  • ½ jar Beerenberg Raspberry Jam
  • 225g almond meal
  • 80g plain flour
  • 1 punnet raspberries

Preheat the oven to 170°C and grease a 20cm tart dish. To make the pastry, blend the cold butter and flour in a food processor until the mix resembles breadcrumbs. Add the icing sugar, egg yolk and water and pulse until just combined. On a lightly floured work surface roll until 3mm thick. Lay the pastry into the tart dish and trim the edges. Prick the base with a fork and place in the fridge for 20 minutes.

To prepare the filling, add the butter and caster sugar to a large bowl. Cream for 5 minutes until pale. Add the vanilla extract, eggs, and egg white, one at a time, beating after each addition. Add the Beerenberg Raspberry Jam and beat to combine. Add the almond meal and flour and beat on low until just combined.

Line the pastry with non-stick paper and fill with pastry weights or uncooked rice. Place in the oven and cook for 7 minutes. Remove the weights and paper and cook for a further 7 minutes. Add the almond filling to the pastry and spread until smooth. Cover with aluminium foil and place in the oven. Turn the temperature to 160°C and cook for 50 minutes, or until cooked through.

Allow to cool before removing the tart from the dish. Top with fresh raspberries to serve.

Since the crust is made from almonds, it has a lovely soft texture with a bit of a firm bite. The lemon filling bakes slightly into the crust and it forms one lovely moreish dessert. It actually feels like more of an elegant dessert than a casual square even though they are so easy to make!

I like to serve them with a dusting of icing sugar and a dollop of thick Greek yogurt or whipped cream on the side. The soft texture means that these can be eaten with a fork for a lovely plated dessert.


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