Lemon & Raspberry Tart

Ingredients & Measurements: (tbsp. = tablespoon/tsp. = teaspoon)

Pastry:
2 tbsp. Powdered Sugar (28g)
½ tsp salt (2g)
1 ½ cup flour (222g)
8 tbsp chilled unsalted butter (112g)
2 eggs beaten (110g)
1 tbsp. Milk (11g)
1 tsp. vanilla extract (4g)

2 cups of Lemon Curd
Whipped Cream
2 pints of raspberries

Directions:
Make Pastry (you can make this a day or two in advance. Be sure to remove from the refrigerator for 10 minute before rolling it out.)

In a medium bowl, combine the dry ingredients (flour, salt, and powdered sugar). Add the chilled butter to the dry ingredients and using your fingers rub the butter into the flour until the butter is pea sized. You can use a food processor for this part if you have one.
In a small bowl combine the eggs, half and half, and vanilla extract. Mix the wet ingredients into the dry. Mix until it forms a rough ball. Wrap dough in plastic wrap and form into a disk. Refrigerate for at least 1 hour. 

Once your pastry dough has chilled and you are ready to bake, lightly flour your work surface and roll dough out into a round disk large enough to fill the tart pan. Once you have rolled it out to the size check to be sure its large enough by placing the tart pan over the round dough, you should have about an inch of dough outside of the size of the tart pan. 

Gently and carefully transfer the dough to the tart pan and press into the grooves of the tart pan. Remove any excess dough from the edges and use this excess dough to fill in any holes or tears. 

Place a piece of parchment paper large enough to cover the entire tart and fill the parchment lined tart with dry beans or pie weights. Blind bake this in the oven at 350 degrees F for 20 minutes. After 20 minutes, remove the tart from the oven. Remove the beans and parchment, poke the dough with a fork all over the surface. These holes will prevent the dough from bubbling while it finishes baking. Bake at 350 degrees F for another 15-20 minutes until golden brown. Allow to cool completely before filling.

You can fill the tart with vanilla custard or lemon curd as I did. Allow the tart to set in the refrigerator with the filling for at least an hour before topping with your favorite berries. Sprinkle the tart with powdered sugar before serving and enjoy!

Be sure to watch the full tutorial below. Have a sweet day!