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+ servings

Raspberry Honey Lemon Curd Tart with Whole Wheat Cookie Crust

Servings 1 - 10" tart to serve approx. 8-12 people
Author Heidi @ Food Doodles


  • Crust:
  • 1 3/4 C white whole wheat flour
  • 1/3 C salted butter cut into small cubes and chilled
  • 1/3 C sucanat/palm sugar or just brown sugar
  • pinch sea salt
  • Zest of 1 lemon
  • 1 large egg
  • 1 tbsp milk
  • Filling:
  • 4 large eggs
  • 1/3 C honey
  • Zest of 2 lemons
  • 1/2 C fresh lemon juice
  • 6 tbsp butter
  • 8 oz fresh raspberries for topping about 1 1/2 cups, plus more for serving, if desired


  • For the crust pulse together the flour, salt, sugar and lemon zest in a food processor, or stir together.
  • Pulse in the butter(or cut in with a pastry cutter). When the butter resembles small crumbs turn out into a bowl and stir in the egg and milk and mix until combined.
  • Roll out, or rip off small pieces to cover the bottom and press into a 10" tart pan and chill until ready to bake.
  • Preheat oven to 375 degrees.
  • Place a piece of parchment over the dough and fill with dry beans. Place in the oven and bake for 15 minutes then remove the paper and beans and return to the oven to bake for 9-10 more minutes until golden around the edges and dry in the middle. Cool completely before filling.
  • For the filling, whisk together the eggs and honey in a pot over low heat. Once combined whisk in the lemon zest, juice and butter.
  • Turn up the heat to medium and whisk together while the butter melts. Continue whisking until the mixture thickens.
  • Remove from the heat and cool for 5-10 minutes. Then, while still warm pour the mixture through a fine sieve or strainer into the crust(do not skip this step!).
  • Cool slightly more before topping with fresh berries then leave tart at room temperature until the filling sets before serving approximately 2 hours.


Lemon curd recipe slightly adapted from The Elliot Homestead