Description
This Lemon Berry Tart is a delightful dessert combining a buttery, flaky crust with a creamy lemon custard filling, topped with fresh mixed berries. Perfect for spring and summer gatherings, this tart balances tart and sweet flavors with a smooth texture and vibrant colors.
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 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 flour, sugar, and salt. Add the cubed cold butter, cutting it in with a pastry blender or pulsing until the mixture resembles coarse, sandy crumbs.
- Bring Dough Together: Whisk the egg yolk with 2 tablespoons ice water, then add to the flour-butter mixture. Mix gently using a spoon, hands, or a few pulses until large chunks form. Add additional ice water, ½ tablespoon at a time, only if needed to help the dough come together. Avoid overworking and do not aim for a solid ball.
- Chill the Dough: Turn the dough onto a counter, form it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days) to firm up.
- Roll Out and Line Tart Pan: On a floured surface, roll the chilled dough into a 12-13 inch circle. Transfer it gently to a greased 8-inch tart pan, pressing it into the edges and trimming or folding excess dough as needed. Freeze the lined tart shell for 30 minutes. Preheat the oven to 400°F during this time.
- Blind Bake the Crust: Line the tart shell with greased foil or parchment paper and fill with pie weights, dry rice, or beans. Bake for 18-20 minutes until the edges start to set. Remove the weights and lining, then bake 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 form at the edges but do not boil.
- Make Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and lemon zest until thick and pale. Slowly pour the warm milk into the egg mixture in a thin stream, whisking constantly to temper the eggs.
- Cook the Custard: Return the egg and milk mixture to the saucepan. Cook over medium heat, stirring constantly with a rubber spatula, until the custard thickens, about 3-4 minutes.
- Finish the Custard: Remove from heat and stir in the cubed butter, lemon juice, and vanilla extract until smooth. Transfer the custard to a bowl, cover with plastic wrap pressed directly on the surface to prevent skin formation, and chill for 1-2 hours until completely cool.
- Assemble the Tart: When both crust and custard are fully cooled, stir the custard gently until smooth and spread it evenly into the tart shell.
- Add Berries and Serve: Arrange fresh berries on top of the custard. Serve immediately or refrigerate for up to 2 hours. Best enjoyed the day it is assembled but will keep refrigerated for a few days.
Notes
- Do not overwork the dough to keep the tart crust tender and flaky.
- Using cold butter and ice water helps to create a flaky crust.
- Blind baking ensures the crust stays crisp when filled with the moist custard.
- Press plastic wrap directly on the surface of the custard while chilling to prevent a skin from forming.
- This tart is best served within the day of assembly for optimal freshness and texture.
- Feel free to use any combination of fresh berries you prefer or have on hand.
