Recipe for Tea Lemon Raspberry Tart

A special recipe for your special someone! Try serving this to your Valentine, and you may find yourself being loved forever (or at least for the duration of the meal).

This sweet tangy treat will look like you slaved over a hot stove for hours or paid a pretty penny for it at a high-class bakery, but instead it was thrown together in no time at all and costs very little.

Stage 1

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  • 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 3/4 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.

Stage 2

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  • 12 oz frozen raspberries
  • 3 tbsp corn starch
  • 1/2 cup Manuka honey (sub: a mild flavored honey)
  • 3/4 cup reserved black tea

There is a special ingredient in this called Manuka honey. This honey is harvested from the bees that feast on the tea tree plant (not related to the tea plant family Camellia sinensis). Though, it is not necessary to use Manuka honey, it is quite delightful as most things regarding tea usually are.

In a small saucepan 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°F oven and bake for 15-18 minutes. Remove and cool completely.

Stage 3

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  • 10 oz lemon curd
  • 1/4 cup Manuka honey
  • 1 cup powdered sugar plus some for dusting
  • 1-2 tsp lemon zest
  • 2-8oz packages cream cheese room temperature
  • 1-8oz package mascarpone cheese room temperature
  • 6 oz fresh raspberries
  • 2 cups whipped 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.

Photo by Janet Sanchez, All rights reserved.
Photo by Janet Sanchez, All rights reserved.

About the Author: Janet Sanchez, formerly of, is a skilled cook combining healthy ingredients in a very tasty way. She also stays fit with kickboxing.

© 2017-2021 World Is a Tea Party photos and text


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tea_blog_lyt-solo005bHi, humans, this site is under my editorial excellence. I, your lovable and sassy Little Yellow Teapot, authors articles on tea, etc., and edit the occasional guest article. All in the interest of helping you humans have a better tea experience. TOOOT!


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