Description
This lemon tart with fresh berries is a bright and refreshing dessert featuring a silky lemon curd filling nestled in a buttery tart crust. Topped with juicy fresh berries, this elegant treat perfectly balances sweet and tangy flavors. Whether for a spring brunch, summer gathering, or a dinner party, this classic tart is sure to impress!
Ingredients
For the Tart Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 2 tbsp ice water
- ¼ tsp salt
For the Lemon Filling:
- ¾ cup fresh lemon juice
- 1 tbsp lemon zest
- ¾ cup granulated sugar
- 4 eggs
- ½ cup heavy cream
- 4 tbsp unsalted butter, cut into pieces
- 1 tsp vanilla extract (optional)
For the Topping:
- 1 ½ cups fresh berries (strawberries, blueberries, raspberries, or blackberries)
- Powdered sugar, for dusting (optional)
- Mint leaves, for garnish (optional
Instructions
Prepare the Tart Crust:
- Mix dry ingredients: In a bowl, whisk together flour, powdered sugar, and salt.
- Incorporate butter: Using a pastry cutter or food processor, cut in cold butter until the mixture resembles coarse crumbs.
- Add egg yolk and water: Mix until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Roll out and bake: Roll the dough to fit a 9-inch tart pan, press it in, and prick the bottom with a fork. Bake at 350°F (175°C) for 15-20 minutes until golden. Let cool.
Make the Lemon Filling:
- Whisk eggs and sugar in a saucepan until smooth. Add lemon juice and zest.
- Cook over low heat, stirring constantly, until thickened (about 5-7 minutes).
- Add butter and cream, whisking until smooth. Remove from heat and strain to remove zest for a silky texture.
- Pour into the tart shell and bake for 10-12 minutes at 325°F (163°C) until just set.
- Cool completely, then chill in the fridge for at least 2 hours.
Assemble the Tart:
- Top with fresh berries and dust with powdered sugar if desired.
- Garnish with mint leaves and serve chilled.
Notes
- For a smoother lemon curd, strain the filling before pouring it into the tart shell.
- To prevent crust shrinkage, chill the dough before rolling and avoid stretching it in the pan.
- Make ahead: The tart can be prepared a day in advance and stored in the fridge.
- For a gluten-free version, use a gluten-free flour blend for the crust.
- Prep Time: 30min
- Cook Time: 30min
- Category: Dessert
- Method: Baking
- Cuisine: French