This sweet tangy treat will look like you paid a pretty penny, instead it was thrown together in not time at all. There is a special ingredient in this called Manuka honey. This honey is harvested from the bees that feast on the tea tree plant. With a spot of tea as well making it tea-rific. Though, it is not necessary to use Manuka honey, it is quite delightful as most things regarding tea usually are.

Tea Lemon Raspberry Tart (photo by Janet Sanchez, all rights reserved)

Tea Lemon Raspberry Tart (photo by Janet Sanchez, all rights reserved)

1 cup water heated to 212°F
1 tbsp quality black tea
1 1/3 cup flour
1 tsp baking powder
1/3 cup white chocolate pieces
1/3 cup cold butter

Steep the tea for 5 minutes. Remove ¾ cup to reserve for later. Place ice cubes in the remaining tea. In a food processor place flour, baking powder, white chocolate and cold butter cut into small cubes. Pulse together until the texture is mealy. Continue pulsing while streaming in 1-2 tbsp of the iced tea. Only pour in enough liquid just until the dough pulls together in to what resembles a crumble and is slightly moist but not sticky. Place dough into a parchment lined 12 inch tart pan. Press the dough down to compact it, creating a shell. Try to disperse it evenly over the pan as well as up the sides. Place in the freezer for a few minutes until ready to bake.

12 oz frozen raspberries
3 tbsp corn starch
½ cup Manuka honey (sub: a mild flavored honey)
¾ cup reserved black tea

In a small sauce pan bring all the ingredients to a simmer then reduce heat and let cook for about 8-10 minutes or until it resembles raspberry jam. In a blender or with a hand mixer, make sure all the berries are pulverized. Strain the mixture through a fine strainer to remove seeds. Take once cup of the cooled berry mixture and spread it evenly over the uncooked tart shell. Place in a 425° oven and bake for 15-18 minutes. Remove and cool completely.

10 oz lemon curd
¼ cup Manuka honey
1 cup powdered sugar
1-2 tsp lemon zest
2-8oz packages cream cheese room temperature
1-8oz package mascarpone cheese room temperature
6 oz fresh raspberries
Powdered sugar for dusting
2 cups cool whip topping (for recipe bonus)

Combine lemon curd, honey, sugar, zest cream cheese and mascarpone cheese with a hand or stand mixer until combined. Place enough of the lemon cheese mixture into the cooled tart shell to fill it completely. Using a bag with a small hole cut into one corner stream more of the berry mixture in circles around the circumference of the tart. Repeat spacing the circles 1-2 inches apart until you reach the center. Using a knife pull from the center outward evenly around the tart then in the middle of each of those lines pull a knife inward from the outer edge of the tart to the center. This will create a wonderful design. Place fresh berries around the edge and dust with powdered sugar.

Baking bonus: Take remaining berry and lemon cheese mixture then combine it with the 2 cups of cool whip. This makes a wonderful raspberry lemon mousse. Place in clear glasses, dust with powdered sugar and top with a raspberry.

See more of Janet Sanchez’s articles here.

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