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Raspberry Lemon Tart Bars

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"We love to work in the kitchen together at night. After the kids go to bed, we take thirty minutes to create something amazing for the next day. One night we were making lemon curd, and Carrian dipped a raspberry in it for Cade. We ended up sitting at the counter dipping berry after berry in the pot until not a drop was left. Which led to this creation."

List of Ingredients

â—¦  2 tablespoons buttermilk
â—¦  2 large egg yolks
â—¦  ¾ teaspoon vanilla
â—¦  2 ½ cups plus 3 tablespoons all-purpose flour, divided
â—¦  1 â…“ cups powdered sugar
â—¦  Pinch salt
â—¦  1 cup (2 sticks) cold, unsalted butter, cut in small cubes
â—¦  1 â…“ cups raspberries
â—¦  1 ¾ cups granulated sugar, divided
â—¦  4 large eggs, lightly whisked
â—¦  3 tablespoons all-purpose flour
â—¦  1 teaspoon lemon zest
â—¦  â…” cup freshly squeezed lemon juice


Recipe

Prepare the crust:
In a small bowl, whisk the buttermilk, egg yolks, and vanilla together with a fork; set aside. To the bowl of a food processor, add 2 ½ cups flour, the powdered sugar, and salt and pulse to combine. Add the butter pieces and then pulse 10 to 12 times. With food processor running, pour in the buttermilk-egg yolk mixture. Once the dough begins to come together, turn it out onto a sheet of plastic wrap and press into a disc. Wrap tightly in the plastic wrap. Chill in the refrigerator 1 hour or in the freezer 15 to 20 minutes.

Coat a 9 x 9-inch baking dish with nonstick cooking spray.
Remove dough from refrigerator and press it evenly to all sides of the sprayed pan. Cover tightly with plastic wrap and freeze 20 minutes.

Preheat oven to 375° F.
Remove plastic wrap from the prepared pan and bake 20 to 25 minutes, until crust is no longer doughy but is not yet golden in color. While crust bakes, gently fold together the raspberries and ¼ cup of the granulated sugar in a small bowl; set aside.

In a separate bowl, prepare the custard filling:
Whisk together the eggs, remaining 1 ½ cups granulated sugar, the remaining 3 tablespoons flour, and lemon zest until mixture is thick and pale yellow. Add the lemon juice and whisk until smooth.

Once the crust is baked, remove from oven and reduce temperature to 325° F. Drain the juices from the berries into the custard filling and whisk to combine. Scatter the berries over the crust and then pour the custard over the berries. Bake 20 to 30 minutes or until the center does not jiggle. Remove from the oven and allow to cool completely. Serve once cool or cover with plastic wrap and serve the next day.

Serves 6 to 9