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FODMAP Free Lemon Raspberry Tart

FODMAP Free Raspberry Lemon Tart

FODMAP Free Lemon Raspberry Tart
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
Delicious and beautiful! This tart will look impressive on your table and will delight your taste buds! It can also be made quickly ... if you have already have your cookie dough and lemon curd made!
  1. Preheat the oven to 350° F.
  2. Spray the sides of a 10-inch springform pan with non-stick baking spray and cover the bottom with wax or parchment paper before assembling the pan. *
  3. In a large bowl, knead lemon zest into FODMAP Free Sugar Cookie dough.
  4. Press dough evenly over the bottom of the pan, making a ½ inch rim around the sides. This will form a tray for the toppings.
  5. Bake for 30 minutes or until golden brown. **
  6. Carefully remove sides from the springform pan and allow crust to cool completely.
  7. Transfer cooled crust to serving platter, removing the wax/parchment paper from the bottom of the crust.
  8. Spread the lemon curd evenly over the crust.
  9. Top with fresh raspberries.
  10. Garnish with fresh mint leaves and/or sprinkle with confectioner's sugar.
  11. Refrigerate until ready to serve.
* It's OK if the wax / parchment paper sticks out the sides of the pan. This will help you remove the crust from the pan to transfer to a serving plate.

** Check the dough about half way through the baking process to see if the "tray" look is being maintained. If it is not, press a 9-inch pan or plate down on the dough to re-establish the "tray". This step will make the cookie crust a little more dense.


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