Raspberry Lemon or French Vanilla Tart

If you love fresh fruits and creamy filling pies, this tart will be a new gourmet tasting favorite to make all summer long.



We have two flavors made with fresh berries, one is a Lemon Tart with a baked filling using sour cream plus cream cheese and the other is a French Vanilla Pudding made on the stovetop, both equally delicious.



I just love these different style tarts, and the French Vanilla pudding is a classic old-fashioned flavor.



The crust is a buttery-rich crunch or you can use any cookie, graham cracker,  and even your favorite pie crust recipe.



We even had tips to make a quick instant pudding pie if you're in a hurry, but both recipes are detailed using all wholesome ingredients and made from scratch.



Berries are plentiful all summer long so don't miss trying this delicious gourmet style tart and use any kinds of berries you have from the farmers market and will work perfectly.



Scroll down to the recipe card to print this easy recipe off.

Quick Desserts

As I mentioned if you're looking for a quick dessert then you need to use instant pudding, premade crust and berries and call it a day.



Don't be intimidated by scratch ingredients because if you tackle this recipe it's super easy to make.



In just minutes with a few tools, you will have a great dessert that bakes all together or a stovetop pudding that will wow anyone after taking that first bite.

Tools You Will Need 

• Measuring cups
• Measuring spoons
• Bowl
• removable bottom tart pan
• saucepan
• electric mixer
• Spoon
• Spatula
• Grater for zest
• Lemon extractor

Tips:

• use any kinds of berries or a mixture
• add some berries to the filling
• Always use fresh lemon and lemon zest
• store leftover in the refrigerator
• garnish with powdered sugar or triple berry sauce
• top with whipped cream when serving
• substitute any other kind of crust you prefer
• white chocolate chips or mini chocolate chips are a nice garnish to use as well

Ingredients You Will Need

• Lemon Filling:
• eggs
• sugar
• cream cheese
• sour cream
• grated lemon zest
• lemon
• flour
• vanilla extract
• fresh raspberries
• For the French vanilla filling:
• sugar
• cornstarch
• salt
• milk
• egg yolks, slightly beaten 
• butter softened 
• vanilla bean paste (or you can use pure vanilla)
• Butter Cookie Crust: (or use store-bought pie crust
• flour
• salted butter softened
• granulated white sugar
• egg, lightly beaten

More Desserts

Red Raspberry Scones
Red Raspberry Pie
Raspberry Ricotta Cake
Red Raspberry Filled Jelly Buns
Red Raspberry Cobbler

Crust Substitutions

1. Use a store-bought pie crust
2. A graham cracker crust can be used in place of the butter crust
3. Any kinds of cookies crushed made into a crust with butter can be used IE vanilla wafers, shortbread, coconut cookies, etc. just add use this recipe for graham cracker crust and substitute

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Lemon Lovers

These just shout summer and are the perfect take-along when your entertaining or just want to impress someone.


Everyone loves the fresh citrusy flavors or our classic pudding-like filling both are truly delectable!


Take your pick or make both and let us know how you like our recipes.

Raspberry Lemon or French Vanilla Tart

Yield: 8

Author: Claudia Lamascolo

Prep time: 1 MinCook time: 36 MinTotal time: 37 Min

Here is a fresh berry tart made with either a lemon filling or french vanilla topped with berries. Both recipes are easy and with a butter cookie crust.

Ingredients

• For the Lemon filling:
• 2 eggs
• 2/3 cup sugar
• 12 ounces of cream cheese, at room temperature
• 1/2 cup sour cream
• 2 teaspoons of finely grated lemon zest
• 1 lemon juiced
• 2 tablespoons of  flour
• 1 teaspoon vanilla extract
• 1 carton of fresh raspberries, 2 cups
• Optional: Triple Berry topping see below at the end
• For the French vanilla filling:
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 - 3/4 cups milk
• 2 large egg yolks, slightly beaten
• 2 tablespoons butter, softened
• 2 teaspoons of vanilla bean paste (or you can use
• 2 teaspoons vanilla)
• Butter Cookie Crust: (or use store-bought pie crust)
• 1 1/2 cups flour
• 1/2 cup salted butter softened
• 1/4 cup granulated white sugar
• 1 large egg, lightly beaten
• Mix all together until it forms a ball.

Instructions

1. NOTE: For the Crust (the crust is fully baked for only French Vanilla Tart since that is a custard-filled pie made on the stovetop poured into a baked pie shell.
2. For making the Lemon Tart the dough must be partially baked for ten minutes at 350 degrees.
3. 1 removable bottom tart pan sprayed with cooking oil and poke holes in the dough randomly with a fork.
4. Preheat oven to 350.
5. For the Crust Instructions:
6. Spray the tart pan with cooking spray.
7. Roll out the dough to fit the pan.
8. Poke holes in the dough bake at 350 until the edges are brown.
9. Cool.
10. Lemon Tart Instructions:
11. Combine the eggs and sugar and beat until smooth, about 1 minute.
12. Add the cream cheese, beat until smooth.
13. Add the sour cream, lemon zest, lemon juice, flour, and vanilla and process just until smooth.
14. Pour the filling into the partially baked crust.
15. Bake at 375 until the middle is set around 35 minutes.
16. Cool, add topping, and garnish with berries.
17. French Vanilla Filling Instructions:
18. 1 prebaked butter cookie crust
19. homemade filling ( or use instant french vanilla if you're in the hurry)
20. In a saucepan, mix sugar, cornstarch, and salt.
21. Gradually stir in milk.
22. Cook over medium heat, stirring constantly until mixture thickens and boils.
23. Boil and stir for 1 minute.
24. Gradually stir at least half of the hot mixture into egg yolks, then stir back into the hot mixture in a saucepan.
25. Boil and stir 1 minute; remove from heat.
26. Stir in butter and vanilla paste blending evenly.
27. Pour pudding into a cooked pie shell.
28. Cover with wax paper and refrigerate for about 1 hour or until chilled.
29. Garnish with berries.
30. Triple Berry Topping:
31. 1 cup red raspberries 
32. 1 cup blackberries
33. 1 cup strawberries or blueberries 
34. 1/2 cup granulated white sugar, 
35. 1 Tablespoon cornstarch 
36. 2 teaspoons water or Chambord (optional) 
37. Put berries, sugar, flavoring in food processor pulse puree leaving some chunks. 
38. Add water and cornstarch in a cup and stir till smooth. 
39. Place berries in a saucepan heat till boiling, add the cornstarch, cook another minute until thickens, just a few minutes. 
40. Cool. 
41. Pour on top of cooled pie garnish with more berries.

https://www.whatscookinitalianstylecuisine.com/2017/06/raspberry-lemon-tart-recipe.html

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raspberry lemon tart, lemon tart with berries, butter cookie crust, french vanilla tart, french vanilla pudding recipe, lemon sour cream filling recipe, tart recipes

pie recipes, tart recipes, pudding recipes, vanilla pudding recipes, lemon filling recipes

French, American, Italian

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Disclosure: This recipe was originally shared in 2017. It was edited and re-published in 2021