Raspberry and lemon buttermilk tart

Raspberry and lemon buttermilk tart is the perfect summer dessert. Use store-bought pastry if you're feeling lazy and whip it up in no time.

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• Ingredients
• Instructions
• Recipe

I love getting invitations to people’s houses for two reasons. 

The chance to spend time with friends is always welcome but I also love the opportunity to try out a new recipe. 

It’s usually a chance to make something that’s just a little bit too decadent to make just at home.

My friends are well aware that they are sometimes guinea pigs but more often than not my trial is a success (with the exclusion of my first attempt at beef cheeks, but that’s a story for another day) and at the very least I usually have a backup plan in case things go horribly wrong.

My raspberry and lemon buttermilk tart was no failure (although at one stage I thought it might be). 

The butter pastry adds crunch to the smooth, subtly-citrussy filling and the raspberries add little bursts of tart sweetness to every bite.

I’ll admit this tart does take a while to make but it’s really not all that involved. 

If you wanted to make it even easier you could just use store-bought shortcrust pastry but I think you should give the pastry a go. 

It’s much more satisfying to make it your self rather than take it out of the packet.

Ingredients

To make this delicious lemon buttermilk cake with raspberries you'll need: 

PASTRY

• Plain flour - also called all purpose flour
• Caster sugar - also known as superfine sugar
• Sea salt
• Butter - cold unsalted butter cut into small pieces
• Large egg yolk
• Ice-cold water

FILLING

• Buttermilk
• Caster sugar
• Unsalted butter, melted
• Large egg yolks
• Plain flour
• Lemon zest, chopped
• Fresh lemon juice
• Vanilla extract
• Sea salt
• Raspberries - you can use fresh raspberries or frozen raspberries
• Icing sugar - or confectioner's sugar. Here's how to make your own icing sugar. 

* Don't throw out the egg whites. Make some meringue with them. 

You will also need a loose-based tart tin. 

Is buttermilk regular milk

No buttermilk and milk are not the same thing. 

Traditionally, it was the liquid left behind after churning butter out of cultured cream

You can use the liquid left over when you make butter from fresh cream too. 

How do you make buttermilk

You can easily make your own buttermilk with milk and something acidic - lemon juice or apple cider vinegar. 

For ever one cup of milk, stir in one tablespoon of lemon juice or vinegar and leave it to stand for 10 minutes. 

Instructions

Start by making the dough. 

I made mine in the food processor.

In the bowl of a food processor, combine the flour, sugar, salt and butter and blitzing into the consistency of wet sand.

Add the egg yolk and water and keep whizzing until it comes together into a dough. 

This can also be done in the bowl of a stand mixer with the dough hook attached or by hand in a medium bowl.

You'll need to get your hands dirty and rub the butter through the flour mixture. 

Tip the dough onto a floured work surface and shape into a disc. 

Wrap it in plastic wrap and then into the fridge until chilled. 

Again tip the tart dough onto a lightly floured surface. 

Roll it out gently and wrap around the rolling pin then gently lift the pie crus into the tin. 

Make sure you use one with a removable bottom. 

Cover the pastry with parchment paper and load with weights to blind bake. 

Don't do what I did and use ramekins. 

If you don't have pie weights, use uncooked rice or dried lentils or beans. 

If your tart shell looks like a disaster when it comes out of the oven like mine did there’s no need to panic. 

You just carefully remove the ugly bits and it will be as good as perfect.

That’s it for tricky part of this recipe. 

Making the filling is ridiculously easy. 

Are you ready? 

Throw all the ingredients (except the raspberries) in the food processor and blend until smooth. 

See easy.

Throw the raspberries in the cooled pie crust and then pour the lemon buttermilk filling over the top. 

Don’t bother trying to arrange the juicy berries nicely on the bottom like I attempted. 

When you pour in the filling they’ll all move.

After half an hour in the oven your tart will emerge from in all its lemon-raspberry-goodness.

I was too scared to take it out of the tin to photograph. 

You might be more adventurous than me and serve it just on its base. 

I think the tin gives it a more rustic look in the tin though. 

Right? Enjoy!

What about you? 

What do you usually take when you’re asked to bring something?

You might also like our lemon meringue ice cream.

 

Recipe