Photo: Ernest Porzi
Raspberry Lemon Cream Tart
10 ingredients
20 min + 15 min
12
openrecipes
A flaky puff pastry tart filled with (no-bake) lemon cream and topped with fresh raspberries.
Estimated Nutrition (whole recipe, rough)
808
Calories
23g
Protein
23g
Fat
129g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole Sheet Frozen Puff Pastry, Thawed In The Refrigerator
- 1 Tablespoon Flour, For Your Work Surface
- 1 whole Egg Beaten
- 2 teaspoons Granulated Sugar
- ½ cups Heavy Cream, Chilled
- 4 ounces, weight Cream Cheese, Softened
- ⅔ cups Powdered Sugar, Plus More For Dusting If Desired
- 1 whole Lemon, Zested
- 3 Tablespoons Lemon Curd
- 1 pint Fresh Raspberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes