Raspberry Lemon Tart

A great way to enjoy the richness of lemon finished with fresh raspberries and a chocolate butterfly.



Tart Shell
1000g Top Frolla
350g Butter
100g Whole Eggs

Top Meringue
500g Top Meringue
275g Water

Lemon Mousse
500g Mousse
250g Water
200g Lilly Neutro
120g Joypaste Pastry Limone


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Tart Shell:
Combine Top Frolla, butter and whole eggs in a mixer with the paddle attachment until they are completely incorporated. Place in a refrigerator for at least an hour, then roll out to the desired thickness. Bake at 300°F for 10-15 minutes depending on the size of the tart shell.

Top Meringue:

Whip Top Meringue and water in a mixer with the whisk attachment for 6-7 minutes, at high speed, until you get shiny stiff peaks.

Lemon Mousse:

Whisk the cream until soft peaks. Mix Lilly Neutro and water in a separate bowl. Once Lilly Neutro is dissolved add Joypaste Pastry Limone then, fold in whipped cream. Pipe or cast into a form.