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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.

Raspberry and lemon buttermilk tart
Raspberry and lemon buttermilk tart

Raspberry and lemon buttermilk tart

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.

Raspberry and lemon buttermilk tart
Raspberry and lemon buttermilk tart

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.

What do you need to make raspberry lemon tart

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. 

How to make raspberry and lemon buttermilk tart

Making the pastry dough
Making the pastry dough

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. 

Making the pastry dough
Making the pastry dough

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. 

Making the pastry dough
Making the pastry dough

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. 

Making the pastry dough
Making the pastry dough

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.

Making the pastry dough
Making the pastry dough

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.

Raspberry and lemon buttermilk tart
Raspberry and lemon buttermilk tart

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

Raspberry and lemon buttermilk tart
Raspberry and lemon buttermilk tart

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?

Raspberry and lemon buttermilk tart
Raspberry and lemon buttermilk tart

 

Raspberry and lemon buttermilk tart

Raspberry and lemon buttermilk tart

Yield: 10
Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours

Ingredients

Pastry

  • 1 & 1/3 cups plain flour + extra for dusting
  • 1/4 cup caster sugar
  • 1/4 tsp sea salt
  • 115 g cold butter, cut into small pieces
  • 1 large free range egg Yolk
  • 2 tbsp ice-cold water

Filling

  • 1 cup buttermilk
  • 1/2 cup caster sugar
  • 60 g unsalted butter, melted
  • 3 large free range egg yolks
  • 2 tbsp plain flour
  • 1 tbsp lemon zest, chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 250g g raspberries (fresh or frozen)
  • 2 tbsp icing sugar, for dusting

Instructions

    Pastry

    1. Put the flour, sugar, salt and butter in the food processor and process until is starts to look like crumbs.
    2. Add the egg yolk and water and then process until it all comes together and starts to form a ball.
    3. Place a large sheet of plastic wrap on the bench and turn the dough out onto it.
    4. Shape it into a dish and wrap it then pop it in the fridge for at least an hour.
    5. Grease the tart pan with butter.
    6. Take the dough out of the fridge and wrap and place on a lightly-floured surface.
    7. Flour the top and roll out out to about 2-3mm thickness (gently hold your baking dish over the top to make sure the pastry is big enough to cover it).
    8. Now the tricky part - place the rolling pin on the side farthest away from you then carefully roll the pastry up over the pin until half of it is wrapped.
    9. Very carefully lift it and place it over the pastry pan then unroll the rest.
    10. Carefully press the pastry into the greased tin and trim away the excess leaving a little bit extra.
    11. Cover and refrigerate for 30 mins.
    12. Preheat the oven to 155°C fan-forced.
    13. Uncover the pastry and place the tart pan on a baking tray.
    14. Lay a sheet of baking paper over the pastry and cover the paper with pie weights or rice (I used ramekins but that's not the best ides) then bake the pastry for 25 mins, or until set and beginning to turn golden around the edges.
    15. Carefully remove the baking paper and weights and then pop the pastry back in the oven for 5 mins, or until golden brown around the edge.
    16. Trim off any extra pastry so that its edges are flush with the tin.
    17. Transfer the base to a wire rack to cool completely.
    18. Filling
    19. To make the buttermilk filling, place the buttermilk, sugar, melted butter, egg yolks, flour, lemon zest, lemon juice, vanilla and salt in the food processor and process until the mixture is smooth.
    20. Lay the raspberries out on the cooled pastry base and then pour the buttermilk filling over the top.
    21. Shake the pan to make sure all the berries are coated in filling.
    22. Bake the tart for 30 minutes or until the filling is just set in the middle.
    23. Allow it to cool completely.
    24. Serve at room temperature sprinkled with icing sugar.

     

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