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Raspberry Lemon Cloud Tart (with Pine Nut Crust)

This very special dessert is not something to make on a busy day.  But the good news, besides how delicious and beautiful it is, is that you can make all of the components ahead of time and assemble the tart(s) on serving day. 

Lemon and raspberries are one of my favorite flavor combinations.  And the pine nut crust for this Raspberry Lemon Cloud Tart compliments these flavors perfectly.  The crust comes together quickly and can be patted into individual tart pans.  A filling of lemon curd (my easy recipe) folded into whipped crème fraîche gives this tart a billowy and ethereal texture – a total melt-in-your-mouth experience. 

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Raspberry Lemon Cloud Tart (with Pine Nut Crust)

Makes 8 (4-inch) Tarts
A buttery, pine nut crust, filled with a fluffy, tart lemon filling and topped with fresh raspberries makes this a very special dessert.  The crust and the filling can both be made in advance.   
Author Rosalie D’Amico

Ingredients

Pine Nut Crust–Makes 8 (4-inch) Tart Shells

  • ½ cup toasted pine nuts (pistachios also work well)
  • ¼ cup sugar
  • 1⅓ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest
  • 4 ounces cold butter, cut into small pieces
  • 1 egg yolk

Quick and Easy Lemon Curd

  • 4 large eggs
  • ⅔ cup sugar
  • ⅔ cup lemon juice
  • 4 teaspoons grated lemon zest
  • 4 ounces unsalted butter, cut into smaller pieces

Crème Fraîche Cream

  • ½ cup heavy whipping cream
  • ½ cup crème fraiche
  • 2 tablespoons confectioners’ sugar

Instructions

Pine Nut Crust

  • Grease pans or spray with non-stick cooking spray. Use 4” tart pans with removable bottoms for easy removal.
  • Finely chop pine nuts in food processor with the sugar.
  • Add the flour, salt, lemon zest, and process to combine. Add the butter and continue to process until the size of small peas.
  • Add the egg yolk and process until the dough comes together. Divide dough into 8 portions. Shape into balls.
  • Pat into prepared tart pans. Prick holes in tart shells. Chill at least 4 hours.
  • Preheat oven to 350° convection.
  • Bake about 10-15 minutes, until golden brown. If tart shells begin to puff up, prick again.
  • Cool thoroughly. Carefully, remove shells from pans. They are very fragile. Tart shells will keep well stored in a sealed container at room temperature for up to 2 days.
  • NOTE: Pastry can be rolled into 5” circles before placing in pans. Use as little flour as possible. Press into place. “Fix” any tears or holes in pastry by pressing together.

Quick and Easy Lemon Curd

  • Whisk eggs with sugar, lemon juice and zest in a small saucepan.
  • Add the butter and cook over medium-low to medium heat (don’t cook over too high heat or you will curdle the eggs), whisking and scraping down the sides of the pan with a silicone spatula, until the butter is melted, and the mixture has thickened and is beginning to bubble, about 3 minutes.
  • Let sit, uncovered, until cool. The curd can be refrigerated for up to 1 week.

Crème Fraîche Cream

  • Combine all ingredients and whip together to stiff peaks.

Assembly

  • Gently stir together crème fraiche with cold lemon curd, creating a marbled effect. Do not overmix. Spoon mixture into cooled crust. Arrange fresh raspberries on top. Sprinkle lightly with sifted confectioners’ sugar.
  • Fill tart shells at least one hour before serving, but no more than 4 hours.