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Dairy
Medium
2 Hours
Diets 
As far as finger-licking tart is concerned, the lemon raspberry tart makes all others pale in comparison. Now that summer is almost here, this is one recipe that easily drowns out the heat, thanks to its refreshing lemon zest. Don’t worry though; it’s a lot easier to bake than you think!
150 grams (2/3 cup) Glicks Flour
100 grams (1 stick) cold butter, cut to cubes
40 grams (4 tablespoons) powdered sugar, such as Gefen Confectioners’ Sugar
pinch of salt
1 teaspoon Gefen Vanilla Extract
1 egg
2 eggs
1 teaspoon Gefen Vanilla Extract
pinch of salt
400 grams (1 and 1/3 cups) condensed milk
150 milliliters (2/3 cup) Gefen Lemon Juice
100 grams (7/8 cup) raspberries
whipped cream
dried raspberries
In a food processor with a steel blade, place the flour, butter, powdered sugar, vanilla, and salt, then process until a crumbly mixture is obtained.
Add the egg and continue to process until the dough lumps are formed.
Transfer the dough to a lightly floured work surface and form a disc shape.
Wrap in plastic wrap and cool in the refrigerator for an hour.
On a floured surface, roll out the dough to a three- to four-millimeter thick sheet and set aside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
Stab the dough with a fork.
Freeze the dough inside the pan for an hour.
Set the oven to 170 degrees Celsius (340 degrees Fahrenheit) fan.
Place a sheet of heat resistant nylon or crumpled Gefen Parchment Paper on the dough and fill with dry beans/chickpeas or special weights for baking. (This is known as “Baking blind” and is the process of baking a pie crust or other pastry without the filling.
Bake blind for 13 minutes.
Remove the weights from the dough and continue baking for five more minutes.
Mix all of the filling ingredients in a bowl.
When the five minutes are over, pour the filling onto the dough and bake for 13 minutes.
Cool the tart at room temperature.
Decorate with whipped cream and dried raspberries.
How Would You
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Non-dairy Can this be made non-dairy? What can be used instead of the condensed milk?
There really isn’t a proper sub for condensed milk to make it pareve.
What kind of baking dish should I be using? A pie dish, or something with higher sides?
I would use a tart spring form pan.