Description
This refreshing Lemon Berry Tart combines a crisp, buttery crust with a smooth, tangy lemon custard filling, topped generously with fresh mixed berries. Perfect for dessert or a special occasion, the tart balances sweet and tart flavors with a beautiful presentation.
Ingredients
Scale
For the Tart Crust
- 1 â…“ cup all-purpose flour
- 2 tablespoons granulated sugar (25 grams)
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Lemon Custard Filling
- 2 cups whole milk
- 5 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- Zest of 1 lemon
- ¼ cup unsalted butter, cubed
- ½ teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
For the Topping
- 2-3 cups fresh berries (such as strawberries, raspberries, blueberries, and blackberries)
Instructions
- Prepare the Crust Dough: In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and cut it in using a pastry blender or pulse until the mixture is coarse and sandy.
- Bring Dough Together: Whisk the egg yolk with 2 tablespoons of ice water. Add this to the flour mixture, stirring with a spoon or your hands (or pulsing a few times) until large chunks form. If the dough seems too dry, add more ice water ½ tablespoon at a time until just combined. Avoid overworking the dough to prevent toughness; it doesn’t need to form a solid ball.
- Chill the Dough: Turn the dough onto a clean surface, shape it into a disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or up to 3 days to relax the gluten and firm the butter.
- Roll Out and Line Tart Pan: On a floured surface, roll the dough into a 12-13 inch circle. Carefully transfer it to a greased 8-inch tart pan, pressing gently to fit. Trim or fold excess dough. Freeze the crust for 30 minutes to prevent shrinkage. Meanwhile, preheat the oven to 400°F (200°C).
- Blind Bake the Crust: Line the chilled crust with greased foil or parchment paper. Fill with pie weights, dry rice, or beans to keep the crust from puffing. Bake for 18-20 minutes until the edges are set. Remove the weights and lining, then bake for an additional 5-8 minutes until the crust is dry and lightly golden. Let cool completely before filling.
- Prepare the Lemon Custard: In a medium saucepan over medium heat, warm the whole milk until bubbles form at the edges — do not let it boil. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and lemon zest until the mixture thickens and lightens in color.
- Combine and Cook Custard: Gradually pour the warm milk into the egg yolk mixture in a thin stream, whisking constantly to temper the eggs. Return this mixture to the saucepan. Cook over medium heat, stirring continuously with a rubber spatula to prevent lumps and scorching, until the custard thickens and reaches a pudding-like consistency.
- Finish the Custard: Remove the saucepan from heat. Stir in the cubed unsalted butter, vanilla extract, and fresh lemon juice until smooth and glossy. Allow the custard to cool slightly.
- Assemble the Tart: Pour the lemon custard into the cooled tart shell, smoothing the top with a spatula. Refrigerate the tart for at least 2 hours to set the custard fully.
- Add Fresh Berries and Serve: Just before serving, arrange the fresh mixed berries evenly on top of the set custard. Serve chilled and enjoy this vibrant, tangy, and sweet dessert perfect for any occasion.
Notes
- Be careful not to overwork the dough to ensure a tender crust.
- Blind baking the crust fully prevents a soggy bottom when filled with custard.
- Tart can be made up to 1 day in advance; keep refrigerated and add fresh berries just before serving.
- Use a mix of colorful fresh berries for the best visual appeal and flavor contrast.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for pastry.
