Buttery, tangy and chocolatey
This is a lovely summer tart. I served it as a spring Sunday lunch dessert and it went down a treat! It is perfect for dessert and leftovers are ideal with a cup of tea.
It is even better made the day before as the bottom goes kind of soft and pudding-like
Fresh or frozen berries - both work. This is an absolute winner!
Raspberry, Lemon and Chocolate Shortbread Crumble Tart
Ingredients
Serves 12 generously
340g butter, softened
150g granulated sugar
Zest of 2 lemons
450g plain flour
300g raspberries (or any berries)
100g milk chocolate, chopped (plus a 40g to drizzle)
(notes, variations and substitutions found below the method)
Method
Preheat the oven to 180oC/160oC (fan). Line a 23cm loose bottom round fluted tart tin with grease proof paper on the bottom. Grease the sides of the tin with butter and flour.
Cream together the butter, sugar and lemon zest. Add the flour.
Press 3/4 mixture into the base of a dish and squish up the sides to create a tart-shaped case.
Sprinkle over the berries and chocolate pieces.
Crumble the remaining shortbread over the berries, pressing down slightly.
Bake for 25-30 minutes until just golden. Allow to cool completely in the tin, then drizzle with chocolate.
You can always place it in a warm oven if you want to serve it warm or it is equally delicious cold. Serve with icecream.
Notes, variations and substitutions
Berries: use any berries you fancy.
Flour: gluten free flour works well here.
Butter: real butter is best but can be replaced with non-dairy alternatives.
Marzipan: Add 40g marzipan to the crumble for an almondy flavour. Recipe found here
//Raspberry, Lemon and Chocolate Shortbread Crumble Tart//
Buttery, tangy and chocolatey. Perfect for a spring Sunday lunch pud or for a slice to have with a cup of tea. These flavours are such a delicious combo and can be adapted to whatever you have - orange zest, fresh or frozen berries - make this your own.
Recipe link in my bio
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