The Easiest No Bake Raspberry Lemon Cream Tart
A vibrant no-bake raspberry lemon cream tart featuring a silky cream cheese–lemon curd filling, a glossy raspberry jam layer, and a crown of fresh raspberries. Simple to assemble yet stunning on the table, with the option to use a homemade or ready-made crust.
- Prep Time: 25 minutes
- Cook Time: 35–45 minutes (only if baking crust)
- Total Time: 55–75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake (with optional baked crust)
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the pastry (optional; for a baked tart shell):
2 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
6 tablespoons (or more) ice water
For the filling:
1 1/2 packages cream cheese, softened
1/2 cup lemon curd
1/2 cup powdered sugar
1/2–3/4 cup seedless raspberry jam
2 tablespoons lemon juice
2 pints fresh raspberries
Fresh mint, optional
Instructions
- If using a ready-made crust, proceed directly to making the filling. For a homemade crust: blend flour, sugar, and salt in a food processor. Pulse in butter until mixture resembles coarse meal. Add ice water until dough forms moist clumps.
- Shape dough into a disk, wrap, and chill at least 2 hours.
- Roll dough to 1/4-inch thickness and fit into a 9-inch tart or pie pan. Trim and crimp edges. Prick bottom with a fork and freeze 30 minutes.
- Preheat oven to 400°F. Line crust with parchment and fill with pie weights. Bake 25–30 minutes. Reduce oven to 300°F; remove weights and parchment; bake 10–15 minutes more until golden. Cool completely.
- For the filling: stir together cream cheese, lemon curd, and powdered sugar until smooth. Spread evenly in the cooled crust. Chill 30 minutes.
- Loosen raspberry jam with lemon juice until pourable. Gently pour over the cream layer without mixing the layers.
- Arrange raspberries in concentric circles over the top. Garnish with mint if desired.
- Chill until ready to serve for clean, firm slices.
Notes
Swap raspberries for blueberries, blackberries, or currants.
Add lemon zest to the cream layer for a brighter flavor.
Swirl a little jam into the cream layer for a marbled effect.
Top with whipped cream rosettes for added richness.
Store-bought graham or shortbread crusts work perfectly for an entirely no-bake option.
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: Approx. 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 65mg
