NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!
Watch 0:15

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!

{headline}

{headline}

Gluten free apple upside-down tea cake

Gluten free apple upside-down tea cake

Baked raspberry & ricotta cheesecake

Baked raspberry & ricotta cheesecake

Elderflower, lemon & vanilla cordial

Elderflower, lemon & vanilla cordial

Lemon Bakewell tarts

Lemon Bakewell tarts

{headline}

{headline}

Bitter Chocolate & Raspberry Tart

Bitter Chocolate & Raspberry Tart

Rhubarb & custard meringue tart

Rhubarb & custard meringue tart

Chocolate & ricotta tart

Chocolate & ricotta tart

{headline}

{headline}

Strawberry & elderflower gateau

Strawberry & elderflower gateau

Lemon Meringue Mess

Lemon Meringue Mess

Raspberry Cranachan Trifle

Raspberry Cranachan Trifle

Orange chocolate tart

Orange chocolate tart

Oozy Lemon Ginger Cake

Oozy Lemon Ginger Cake

Lemon Coconut Delicious Slice

Lemon Coconut Delicious Slice

Low sugar tiramisu with a twist

Low sugar tiramisu with a twist

  1. Home
  2. lemon tart recipe

Lemon & verbena tart with raspberries

Looking for a dessert that will really impress? Go no further! - by Barbara Northwood
  • 01 Apr 2019
Lemon & verbena tart with raspberries
Prep: 30 Minutes - Cook: 90 Minutes - easy - Serves 8-10
Proudly supported by

This lemon & verbena tart with raspberries transforms the classic lemon tart recipe and takes it to a new level with an added secret ingredient.

Ingredients

For the pastry

190g softened unsalted butter

1 egg yolk, beaten

large pinch golden caster sugar

40g whole milk

250g plain flour, extra for dusting

For the filling

20 lemon verbena leaves

150ml double cream

6 egg yolks (I use 5 chicken and 1 duck)

160g golden caster sugar

4 lemons, juiced and 2 zested, plus extra zest to serve

raspberries and icing sugar, to serve

Method

  1. To make the pastry, beat the butter, half the yolk, sugar and a pinch of salt together with an electric whisk, then gradually whisk in the milk. Tip in the flour and rub together with your fingertips until it just starts to come together. Squash the dough into a ball, wrap in cling film and chill for at least 1 hr. Can be made up to three days ahead.

  2. On a lightly floured surface, roll out the dough to the thickness of a £1 coin. Use it to line a loose-bottomed 23cm tart tin, leaving the excess hanging over the sides, then prick the base all over with a fork. Return to the fridge, or better still the freezer, and leave to rest for another 30 mins.

  3. Heat oven to 160C/140C fan/gas 3. Line the tart with baking parchment and fill with ceramic baking beans, rice or dried pulses. Place on a baking tray and bake for 10 mins, then remove from the oven. Discard the paper and bake for another 20 mins. Brush the cooked pastry with the remaining half of the egg yolk, then return to the oven for 5-10 mins until golden. Lift the pastry out onto a cooling rack, and trim the overhang. Once cooled, put the case on the baking tray. 

  4. Meanwhile, make the filling. Put the lemon verbena and cream in a pan, bring to the boil, then turn off the heat and leave to cool. Whizz the cream and leaves together using a hand blender, then pass through a fine sieve to remove any strands of verbena leaf. Whisk the cream with the rest of the filling ingredients, then pour into the pastry case. Put in the oven, making sure not to spill. Bake for 30-35 mins until just set with a slight wobble. Allow to cool. Dust with icing sugar and sprinkle over the zest. Serve the tart in slices with raspberries.

  • tart recipe
  • sweet pies and tarts
  • easy dessert recipe
  • dinner party desserts
  • easy baking recipes
  • lemon tart recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Subscribe to New Idea-$12 for your first 12 issues!

Subscribe Now
Subscribe to New Idea

Subscribe to New Idea-$12 for your first 12 issues!

Subscribe Now
Subscribe to New Idea

Recommended to you

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!
Watch 0:15

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!

{headline}

{headline}

Gluten free apple upside-down tea cake

Gluten free apple upside-down tea cake

Baked raspberry & ricotta cheesecake

Baked raspberry & ricotta cheesecake

Elderflower, lemon & vanilla cordial

Elderflower, lemon & vanilla cordial

Lemon Bakewell tarts

Lemon Bakewell tarts

{headline}

{headline}

Bitter Chocolate & Raspberry Tart

Bitter Chocolate & Raspberry Tart

Rhubarb & custard meringue tart

Rhubarb & custard meringue tart

Chocolate & ricotta tart

Chocolate & ricotta tart

{headline}

{headline}

Strawberry & elderflower gateau

Strawberry & elderflower gateau

Lemon Meringue Mess

Lemon Meringue Mess

Raspberry Cranachan Trifle

Raspberry Cranachan Trifle

Orange chocolate tart

Orange chocolate tart

Oozy Lemon Ginger Cake

Oozy Lemon Ginger Cake

Lemon Coconut Delicious Slice

Lemon Coconut Delicious Slice

Low sugar tiramisu with a twist

Low sugar tiramisu with a twist

NewIdeaFood
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy

Brands

  • New Idea
  • Better Homes and Gardens
  • Better Homes and Gardens Shop
  • All Recipes
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • Girlfriend
  • That’s Life
  • Home Beautiful
  • 7plus
  • 7News
  • Health Engine
  • Starts at 60
  • The West Australian
  • Perth Now
  • Airtasker
  • Society One
© 2021 Are Media PTY LTD
Get more from New Idea Food

Magazine Subscription Offer

Subscribe to New Idea-$12 for your first 12 issues!

Shop This Offer
Subscribe to New Idea