How To Make Lemon & Verbena Tart with Raspberries
Keep things sweet and simple with our easy tart recipes. There’s a whole world of desserts to explore! And with our scrumptious tart recipes, you’re sure to have a brand new favorite dessert. These delicious pastries filled and topped with fruits are a classic dessert that’s a perfect ender for any heavy and satisfying meal. Whether it’s sweet or savory, our tart recipes are the perfect dessert to serve to your loved ones.
Serves:
Ingredients
- 1 9-inch pre-made pie crust
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1/4 cup fresh verbena leaves, chopped
- 1/2 cup heavy cream
- 1/4 cup raspberries, for garnish
- powdered sugar, for dusting
Instructions
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Preheat the oven to 350°F (175°C).
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Place the pre-made pie crust in a 9-inch tart pan and press it firmly against the bottom and sides.
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In a medium bowl, whisk together the eggs and sugar until well combined.
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Add the lemon juice and chopped verbena leaves to the bowl and whisk until smooth.
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Pour in the heavy cream and mix until the filling is creamy and well blended.
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Pour the filling into the prepared tart crust.
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Bake in the preheated oven for 30 minutes, or until the tart is set and the crust is golden brown.
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Remove from the oven and let it cool completely before transferring to a serving plate.
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Garnish with fresh raspberries and sprinkle with powdered sugar.
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Slice and serve.
Nutrition
- Calories : 380 kcal
- Total Fat : 16g
- Saturated Fat : 8g
- Cholesterol : 137mg
- Sodium : 165mg
- Total Carbohydrates : 56g
- Dietary Fiber : 2g
- Sugar : 40g
- Protein : 5g
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