Lemon Raspberry Tart💛💕

Hey bakers!💕 As summer is drawing near, go off with a bang with this refreshing dessert for any occasion! Also huge announcement at the end of this video😁 Hope you all enjoy the video and don’t forget to like and Subscribe💕

Tart Crust:
3 ⅓ cups all-purpose flour
½ tsp salt
16 tbsp butter unsalted, cut into cubes
6 egg yolks
1 ⅔ cups powdered sugar
1 tsp vanilla extract


Process:
1. In your electric mixer with the paddle attachment, add the cubed butter, sugar, salt and vanilla and mix all the ingredients for about 2 minutes.
2. Next, add the egg yolks and mix until combined.
3. Add the flour and mix until it has a shaggy texture for about 45 seconds.
4. Divide the dough into 2 or 3 equal pieces and press each into a flat disk. Roll out the dough between two sheets of lightly floured parchment paper until it is about ⅛ inch thick. Place the dough into the fridge to chill for at least an hour.
5. Peel off the layers of paper and cut out the bottom of the tarts. Cut a strip for the side and wrap them along the side of your tart ring. Press the side into the ring and trim the excess along the top of the tart ring.
6. Place the tart shells in the freezer for at least half an hour, then bake at 320˚F for about 12-15 minutes or until just golden.

Lemon Curd:
½ cup lemon juice fresh
2 tbsp lemon zest (2 lemons)
1 cup granulated sugar
½ cup butter
4 eggs
2 egg yolks

Process:
1. In a medium bowl which together the sugar, lemon zest, lemon juice, eggs and yolks then set aside.
2. Stir often over medium heat until the mixture just starts bubbling. Remove from heat and whisk the butter until it is melted and thickens.
3. Strain into a bowl and cover the surface with plastic wrap. Refrigerate the curd for about 2 hours.

Raspberry Mousse:
10 oz (2 ½ cups) frozen raspberries
½ cup granulated sugar
2 tbsp fresh lemon juice (1 medium-large lemon)
1 tbsp unflavored gelatin
3 cups heavy cream
6 tbsp powdered sugar

Process:
1.In a medium saucepan, combine the frozen raspberries and sugar and stir occasionally over medium heat until it becomes a jam-like consistency. Remove it from the stove and strain the mixture. You can m push on the back of the mixture with a spatula to get as much juice as you can.
2. While still off the heat, stir in the lemon juice and the gelatin. Pour it back into the saucepan and place over medium heat. Whisk until gelatin dissolved and mixture is hot but not boiling.
3. Remove it from the stove and pour the raspberry syrup into a different bowl to let it cool to room temp. Make sure to not let it sit too long once it's at room temp or it will thicken and become difficult to blend.
4. Once your raspberry syrup is at room temp, beat the heavy cream and powdered sugar on high speed for about 2 minutes or until whipped and fluffy.
5. Gently fold in the syrup a quarter at a time, folding it in until it is incorporated in. Place into the refrigerator for at least 2 to 3 hours.

To assemble these tarts, fill a piping bag with the lemon curd and cut off the tip of the bag.

Then fill a piping bag with the raspberry mousse fitted with a piping tip of your choosing. I used a large petal tip.

Fill in the bottom of the tart shell with the lemon curd. Next, pipe the mousse on top of the lemon curd. I used a back and forth motion so the mousse could represent waves at the beach.

Now you are ready to serve an elegant, refreshing dessert for any fun occasion.