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Perfect Raspberry Lemon Curd Tart with Almond Shortbread Shell

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A bright, tangy raspberry lemon curd tart with a nutty almond shortbread crust, perfect for spontaneous baking or special occasions. This easy homemade tart combines simple pantry ingredients for a delicious and impressive dessert.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour
  • ½ cup (60g) all-purpose flour (can substitute with gluten-free flour blend)
  • ½ cup (115g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup (250g) lemon curd (homemade or store-bought)
  • Optional: zest of 1 lemon
  • 1 cup (120g) fresh or frozen raspberries (thawed and drained if frozen)
  • 2 tablespoons powdered sugar
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Prep the Almond Shortbread Dough: Cream together softened butter and granulated sugar until light and fluffy (2-3 minutes). Add egg yolk and vanilla extract, mixing until combined.
  2. Combine Dry Ingredients: Whisk almond flour, all-purpose flour, and salt in a separate bowl. Slowly fold dry mix into butter mixture until dough just comes together; it will be slightly crumbly but should hold when pressed.
  3. Chill the Dough: Press dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
  4. Preheat Oven and Prepare Tart Shell: Preheat oven to 350°F (175°C). Lightly grease tart pan. Press chilled dough evenly into bottom and sides of pan.
  5. Bake the Shell: Bake for 20-25 minutes until edges are golden brown. Cool on a wire rack.
  6. Fill the Tart: Spread lemon curd evenly inside cooled shell. Sprinkle lemon zest on top if desired.
  7. Add the Raspberries: Arrange raspberries on top, pressing gently so they stick but don’t sink.
  8. Chill Before Serving: Refrigerate tart for at least 1 hour to let flavors meld and curd set.
  9. Garnish and Serve: Dust with powdered sugar and add fresh mint leaves if using. Slice carefully with a serrated knife.

Notes

Use softened butter (not melted) for best dough texture. Press dough into pan instead of rolling to keep crust tender. Chilling dough before baking prevents shrinking. Thaw and drain frozen raspberries to avoid soggy tart. Blind baking is optional but can add crispness. Dough cracks can be patched with extra bits. For vegan version, substitute butter with solid coconut oil and egg yolk with flax egg.

Nutrition

Keywords: raspberry lemon curd tart, almond shortbread shell, easy tart recipe, homemade lemon curd tart, gluten-free dessert option, vegan tart variation

Find it online: https://novanosh.com/perfect-raspberry-lemon-curd-tart-recipe-easy-homemade-almond-shortbread-shell/