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All Things Loomis

Del Oro Culinary Arts Department Presents Lemon Tart with Raspberry Sauce.

Feb 12, 2019 09:09AM ● By Melissa Emerzian
Scott Domeny & Culinary Arts Students at Del Oro are Making Delicious Things and Making Things Delicious!

The Culinary Arts Department at Del Oro High School is designed to instill enthusiasm and excitement for preparing, creating and cooking dishes, meals and desserts. Courses include instruction on food preparation techniques, meal planning, food presentation and service. The Culinary Arts Department is designed to equip students with skills related to successful everyday living, as well as to offer vocational pathways in specific subject areas. Classes prepare students  to enter the exciting field of food service and hospitality, one of the fastest growing industries in California today. Advanced culinary students are  part of the staff at The Golden Eagle Cafe, Del Oro's own "upscale" on-campus restaurant and take part in preparing the food and serving the guests. 

Lemon Raspberry Tart 

Tart Shell

Yield: 2 - 10” tart shells
2 ¾ cup all purpose flour
½ cup sugar
½   butter (2 sticks) chilled unsalted butter, cut into ½” cubes
2 egg yolks
¼ cup + 1 T heavy cream

Preheat oven to 425℉

With flat paddle attachment, add flour and sugar to bowl and mix on lowest speed. Add butter and mix until it resembles coarse cornmeal. Add egg yolks to cream and stir well. Add cream/egg yolk mixture to flour/butter until just incorporated. Press dough together and form into two balls. Wrap in plastic wrap and refrigerate at least one hour. (This step may be done in advance and stored in the refrigerator for a few days or frozen until ready to use.)

Remove from refrigerator and roll dough to fit a 10” tart pan or a free form tart about ¼ inch thick. Refrigerate once more until thoroughly chilled.

Place dough into 12” tart pan forming dough into sides of pan, making sure thickness is uniform and not bunched up especially in corners of pan.  Also, make sure that dough is not stretched as the shell will shrink while baking if it is stretched.

Dock bottom with fork.
Place parchment into tart shell and fill with pie weights, dried black beans work well..
Bake in oven for 10 minutes
Remove parchment and black beans and bake for an additional 3 minutes to brown up bottom.
Fill with desired tart filling

Lemon Curd

6 eggs
1 Tablespoon Cornstarch
1 3/4 Cups Granulated Sugar
4 teaspoons lemon zest
1 cup lemon juice
¾ cup butter, cubed

Raspberry Sauce

1 pint of raspberries
.5 tsp lemon juice
2 T Sugar
1 Tablespoon cornstarch
.5 Tablespoon cold water

Lemon Curd Directions:

In a 2 quart saucepan bring lemon juice and lemon zest to a slight boil under medium heat.

In a bowl whisk eggs, sugar, and cornstarch together.

Slowly and ⅓ of hot lemon juice to egg mixture whisking constantly

Whisk the egg mixture back into the hot lemon juice and thicken under medium heat.

As soon as the curd thickens turn fire off and add cubed butter a little at a time, waiting until butter melts before adding more

Raspberry Sauce Directions:

Pick 8 raspberries out for garnish

Simmer down rest of raspberries with .5 teaspoon of lemon juice

Strain juice through a wire sieve and discard pulp, put back into pan

Add sugar to taste

Make a slurry of cornstarch and water in a small bowl

Slowly add slurry to juice until slightly thicken

Assembly of tart:

Pour lemon curd into tart shell

Drizzle raspberry sauce in a desired design around tart

Let cool and place in a refrigerator until curd sets, about two hours

Cut into 8 pieces and serve with fresh raspberries and whipped cream rosette as garnish