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Raspberry Lemon Tart with Toasted Pecan Crust

This simple Raspberry Lemon Tart has a Pecan Crust that adds a wonderful flavor and texture!

Raspberry Lemon Tart with a Pecan Crust

What do make when you have a surplus of both raspberries and pecans? Normally I’d toss the pecans in my freezer and the raspberries on just about anything, but we were in the mood for something sweet and fresh. My new tart pan was also begging to be used (how did I go so long without one?). It took me a few tries to get this Raspberry Lemon Tart with Toasted Pecan Crust just right and we’re all pleased with the final result.

This Raspberry Lemon Tart is rustic yet still elegant. It’s sweet and tart with a strong pecan flavor; you could fill the pecan crust with almost any filling you can dream up. A silky chocolate or custard with glazed, fresh fruit, even a maple cream filling for the holidays! It’s quick and simple to make and – although I haven’t tried it – would likely freeze well for an impromptu, upscale dessert anytime you like.

(Note: if you try freezing, I would place parchment paper along the bottom, freeze partially in the pan, then remove, wrap tightly and finish freezing.)

Raspberry Lemon Tart with a Pecan Crust

The lemon curd recipe is my lightning-fast microwave method. It’s delicious! Admittedly, it will never get quite as silky smooth as a slow stir on the stovetop will, but I doubt anyone will notice. There’s a link in the recipe so that you can access both methods. Try the lemon curd in the microwave, though, you won’t regret it! You can see how smooth and creamy it is after pouring it into your pecan crust:

Raspberry Lemon Tart with a Pecan Crust

The lemon tart is pretty enough to eat from here, don’t you think? Go ahead and serve from this point if you like, or continue with fresh raspberries. You could always chill and slice, then top with just a few berries per slice, too.

Raspberry Lemon Tart with a Pecan Crust

A little powdered sugar is a must! Or a lot, as in the case here :)

Raspberry Lemon Tart with a Pecan Crust

Raspberry Lemon Tart with a Pecan Crust

Raspberry Lemon Tart with Toasted Pecan Crust

Yield: 0


Pecan Crust

  • 10 ounces whole pecans
  • 1/3 cup sugar
  • 1 tablespoon flour
  • pinch of salt
  • 3 tablespoons butter, melted

Lemon Curd

  • 4 lemons, juiced (about 2/3 cup)
  • zest of one lemon
  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 large eggs + 2 egg yolks


  • 2 pints raspberries, I buy extra in case some are crushed
  • powdered sugar
  • fresh mint


Make the pecan crust:

  1. Preheat oven to 350F.
  2. Place pecans in a food processor or high-powered blender (I use my Vitamix) and pulse until coarsely ground. Mix ground pecans, sugar, flour and salt until combined. Stir in melted butter, mixing until there are no "dry" spots left.
  3. Press into a tart pan, on the bottom and up the sides. Bake for 8 minutes. Remove and cool.

Make the lemon curd:

  1. Mix together lemon juice and zest, softened butter and sugar (you will have clumps of butter). Microwave for one minute. Whisk mixture until butter is mostly melted into mixture (it should be warm but not hot). Whisk in eggs.
  2. Microwave for one minute; stir well. Microwave one more minute; stir well. Continue this process, reducing microwave time to 30 second intervals, stirring well each time. Continue until mixture thickens and coats the spoon, about 3 minutes total (time depends on your microwave).
  3. {NOTE: You can also use my other lemon curd recipe which has stove-top directions if you prefer.}

Assemble tart:

  1. Pour lemon curd into tart crust. Top with raspberries, cover loosely with saran wrap and chill for 3-4 hours or until very cold. Just before serving, dust generously with powdered sugar and garnish with fresh mint.
Kristy Bernardo
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