Description
This Lemon Berry Tart is a delightful dessert featuring a buttery, flaky crust filled with luscious lemon custard and topped with a fresh mix of berries. Perfectly balancing tart and sweet flavors, this tart offers a refreshing treat ideal for spring and summer gatherings or any occasion that calls for a bright, fruity dessert.
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 all-purpose flour, granulated sugar, and salt. Add the cold cubed unsalted 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 ice water. Add this mixture to the flour and butter blend. Use a spoon, your hands, or pulse few times in the processor to form large chunks. If the dough is too dry, add additional ice water ½ tablespoon at a time until it just comes together, being careful not to overwork the dough; it should not form a solid ball.
- Chill the Dough: Turn the dough out onto the counter, form into a disk shape, wrap tightly with plastic wrap, and chill in the refrigerator 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 gently to a greased 8-inch tart pan, pressing the dough into the bottom and sides. Trim excess dough or fold it under the edges. Place the tart shell in the freezer for 30 minutes. Meanwhile, preheat your oven to 400°F (200°C).
- Blind Bake the Crust: Line the tart shell with greased foil or parchment paper, then fill with pie weights, dry rice, or beans to prevent shrinking. Bake in the preheated oven for 18-20 minutes. Remove the weights and lining, then bake for an additional 5-8 minutes until the crust is dry and lightly golden. Let it cool completely before filling.
- Prepare the Lemon Custard: In a medium saucepan over medium heat, warm the whole milk until small bubbles just appear around the edges, but do not bring to a boil.
- Make Egg Mixture: In a separate bowl, whisk together the 5 large egg yolks, ½ cup granulated sugar, ¼ cup cornstarch, and the zest of one lemon until the mixture is very thick. Gradually pour the warm milk into this egg mixture in a thin stream, whisking continuously to prevent curdling.
- Cook the Custard: Transfer the combined mixture back to the saucepan and cook over medium heat, stirring constantly with a rubber spatula, until the custard thickens, about 3 to 4 minutes.
- Finish the Custard: Remove the saucepan from heat. Quickly stir in the cubed unsalted butter, fresh lemon juice, and vanilla extract until smooth and well combined. Pour the custard into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate for 1-2 hours until completely chilled.
- Assemble the Tart: Once both the crust and custard are fully cooled, stir the custard until smooth and spread it evenly into the tart shell.
- Add Berries and Serve: Arrange fresh mixed berries on top of the custard. Serve immediately or refrigerate for up to 2 hours. The tart is best enjoyed the day it’s assembled but can be stored in the refrigerator for a few days.
Notes
- Do not overwork the dough to keep the crust tender and flaky.
- Chilling the dough and tart shell helps prevent shrinking during baking.
- Use fresh, ripe berries for the best flavor and presentation.
- Use pie weights, dry rice, or beans to ensure the crust keeps its shape while blind baking.
- The lemon custard should be covered tightly and refrigerated to avoid a skin forming.
- This tart is best served chilled but not frozen.
