Description
This Lemon Berry Tart features a tender, buttery crust filled with a smooth, tangy lemon custard and topped with a vibrant mix of fresh berries. Perfectly balanced between sweet and tart, it’s an elegant dessert ideal for spring and summer gatherings or anytime you crave a refreshing treat.
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
- 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
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, granulated sugar, and salt. Add the cubed cold butter and cut it into the mixture using a pastry blender or pulse until it resembles coarse, sandy crumbs.
- Bring Dough Together: Whisk the egg yolk with 2 tablespoons of ice water and add this to the flour mixture. Use a spoon, your hands, or a few pulses in the processor to form large chunks. If the dough seems too dry, add additional ice water ½ tablespoon at a time until just combined. Avoid overworking the dough; it need not form a solid ball.
- Chill the Dough: Turn the dough out onto a counter, shape it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.
- Roll Out and Line Tart Pan: On a floured surface, roll the chilled dough into a 12–13-inch circle. Transfer to a greased 8-inch tart pan, pressing gently to fit the pan and trimming or folding any excess. Freeze the lined pan for 30 minutes while preheating the oven to 400°F.
- Blind Bake the Crust: Line the crust with greased foil or parchment paper. Fill with pie weights, dry rice, or beans to prevent shrinking. Bake for 18–20 minutes, then remove weights and foil and bake for an additional 5–8 minutes until the crust is dry and lightly golden. Allow to cool completely.
- Prepare the Lemon Custard: In a medium saucepan over medium heat, warm the milk until bubbles appear at the edges, but do not let it boil.
- Make Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and lemon zest until very thick. Gradually add the warm milk to this egg mixture in a thin stream, whisking constantly to prevent curdling.
- Cook the Custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly with a rubber spatula until the custard thickens, about 3–4 minutes.
- Finish the Custard: Remove the custard from heat and stir in the cubed butter, lemon juice, and vanilla extract until smooth. Transfer to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill for 1–2 hours until completely cool.
- Assemble the Tart: Once both the crust and custard are cool, stir the custard to smooth it out, then spread it evenly into the tart shell.
- Add Berries and Serve: Top the tart with fresh berries. Serve immediately or refrigerate for up to 2 hours. This tart is best enjoyed the day it’s assembled but can be kept refrigerated for a few days.
Notes
- Ensure the butter for the crust is cold; this helps create a flaky texture.
- Do not overwork the dough to avoid a tough crust.
- Blind baking the crust prevents it from becoming soggy once the custard is added.
- Pressing plastic wrap on the custard surface prevents a skin from forming as it cools.
- Use a mix of fresh berries depending on seasonal availability for best flavor and color.
- The tart is best consumed the same day for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
