Description
This Lemon Berry Tart combines a flaky, buttery crust with a smooth, zesty lemon custard filling topped with an assortment of fresh berries. Perfect for a refreshing dessert, this tart offers a balance of tart citrus and sweet berry flavors for an elegant and delicious treat that’s best enjoyed fresh.
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
For Assembly
- 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 all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and cut it in using a pastry blender or pulse the mixture until it resembles coarse, sandy crumbs.
- Bring Dough Together: Whisk the egg yolk with 2 tablespoons of ice water. Add this to the flour and butter mixture, using a spoon, your hands, or a few processor pulses to form large chunks. If the dough is too dry, add additional ice water a half tablespoon at a time until just combined. Be careful not to overwork or add too much water, as the dough should not form a solid ball.
- Chill the Dough: Turn the dough out onto the counter and form it into a disk. Wrap it in plastic wrap and chill in the refrigerator for 1 hour, or up to 3 days for convenience.
- Roll Out and Line Tart Pan: On a lightly floured surface, roll the chilled dough into a 12 to 13-inch circle. Transfer it gently to a greased 8-inch tart pan, pressing the dough evenly into the pan and trimming or folding any excess. Freeze the lined tart shell for 30 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Blind Bake the Crust: Line the tart shell with greased foil or parchment paper and fill it with pie weights, dry rice, or beans to prevent puffing. Bake for 18 to 20 minutes, then remove the weights and lining. Continue baking for an additional 5 to 8 minutes until the crust is dry and lightly golden. Remove from oven and allow to cool completely.
- Prepare the Lemon Custard: In a medium saucepan over medium heat, warm the whole milk until small bubbles form at the edges but do not let it boil.
- Make the Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and lemon zest until thick and smooth. Gradually add the warm milk to the egg mixture in a slow, thin stream, whisking constantly to temper the eggs and combine.
- Cook the Custard: Pour the combined mixture back into the saucepan. Cook over medium heat, stirring constantly with a rubber spatula, until the custard thickens, about 3 to 4 minutes. Remove from heat promptly to avoid curdling.
- Finish the Custard: Stir in the cubed butter, fresh lemon juice, and vanilla extract until fully incorporated and smooth. Transfer the custard to a bowl and cover its surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for 1 to 2 hours until completely cooled.
- Assemble the Tart: Once both the tart crust and lemon custard are fully cooled, whisk the custard to smooth it and spread it evenly into the baked tart shell.
- Add Berries and Serve: Top the custard with fresh berries of your choice. Serve immediately or chill in the refrigerator for up to 2 hours. The tart tastes best on the day it is assembled but can be stored in the refrigerator for a few days.
Notes
- Use cold butter and ice water to keep the crust flaky and tender.
- Be careful not to overwork the dough to prevent it from becoming tough.
- Press plastic wrap directly onto the custard before chilling to avoid a skin forming.
- You can use any combination of fresh berries depending on your preference or seasonal availability.
- For longer storage, keep the tart refrigerated but expect the crust to soften slightly over time.
- If desired, brush the berry topping with a light glaze (apricot jam thinned with water) for a glossy finish.
