Lemon Berry Tart Recipe

If you have a soft spot for bright, fresh desserts that effortlessly combine tangy and sweet flavors, then this Lemon Berry Tart Recipe is going to become your new favorite indulgence. Imagine a crisp, buttery crust cradling a luscious, velvety lemon custard, topped generously with a vibrant medley of fresh berries. Each bite bursts with sunshine and freshness, making it the perfect treat for any season, whether for a special occasion or a casual weekend gathering with friends.

Ingredients You’ll Need

Getting started with this Lemon Berry Tart Recipe is a breeze because it relies on straightforward, pantry-friendly ingredients that work harmoniously to create incredible flavor and texture. Each component plays an essential role, from the flaky crust to the silky custard and the jewel-like berries that crown it all.

• All-purpose flour (1 ⅓ cup): The foundation of your tart crust, providing structure and that satisfying flakiness.
• Granulated sugar (2 tablespoons + ½ cup): Enhances sweetness in the crust and the tart’s custard, balancing the tartness of the lemon perfectly.
• Salt (¼ teaspoon): A pinch to deepen all flavors and prevent any blandness in the crust.
• Cold unsalted butter (½ cup + ¼ cup): Cubed for the crust and added into the custard for richness and smoothness.
• Large egg yolks (1 for crust, 5 for custard): Help bind the crust delicately and create that creamy lemon custard texture.
• Ice water (2-3 tablespoons): Used sparingly to bring the crust dough together without making it tough.
• Whole milk (2 cups): The base for the custard, warming it up to infuse the creamy lemon flavor.
• Cornstarch (¼ cup): This little ingredient is the custard’s thickening hero.
• Lemon zest (Zest of 1 lemon): Packed with fragrant citrus oils, it lends a mouthwatering lemon aroma and brightness.
• Vanilla extract (½ teaspoon): Balances and enhances all the flavors in the custard.
• Fresh lemon juice (1 tablespoon): For that essential tart kick which makes this tart irresistibly refreshing.
• Fresh berries (2-3 cups): The crowning glory – think strawberries, raspberries, blueberries, and blackberries for a vibrant and juicy finish.

How to Make Lemon Berry Tart Recipe

Step 1: Prepare the Crust Dough

Start by mixing the all-purpose flour, sugar, and salt together in a large bowl or your food processor. Then, add the cold, cubed butter and cut it into the dry ingredients until the mixture looks coarse and sandy. This step is crucial for creating that perfect flaky texture in the crust.

Step 2: Bring Dough Together

Whisk the egg yolk with 2 tablespoons of ice water and add this mixture to the flour and butter blend. Use a spoon or your hands to gently bring the dough together in large chunks. If it feels too dry, add more ice water, half a tablespoon at a time. Remember not to overwork the dough; it should just come together without becoming a solid ball.

Step 3: Chill the Dough

Turn the dough out onto your counter and shape it into a disk. Wrap it tightly with plastic wrap and pop it into the fridge for at least 1 hour, or up to 3 days if you want to prepare ahead. This chilling step helps relax the dough and makes it easier to roll out later.

Step 4: Roll Out and Line Tart Pan

On a lightly floured surface, roll the dough into a 12-13 inch circle. Transfer it gently into a greased 8-inch tart pan, pressing it evenly into the bottom and sides. Trim any excess dough or fold it in neatly. Then freeze the crust for 30 minutes. While it chills, preheat your oven to 400°F to get ready for the next step.

Step 5: Blind Bake the Crust

Line the crust with greased foil or parchment paper and fill it with pie weights, dry rice, or beans to keep the shape intact while baking. Bake for 18-20 minutes, then remove the weights and foil. Pop it back into the oven for another 5-8 minutes until the crust is dry and lightly golden. Set it aside to cool completely before moving on.

Step 6: Prepare the Lemon Custard

Warm the milk in a medium saucepan over medium heat just until bubbles start forming at the edges—it’s important not to let it boil. Meanwhile, whisk the egg yolks with sugar, cornstarch, and lemon zest in a bowl until thick and creamy. Slowly add the warm milk to this egg mixture in a thin stream while whisking constantly to prevent curdling.

Step 7: Cook the Custard

Return the combined mixture to the saucepan and cook over medium heat, stirring continuously with a rubber spatula. After 3-4 minutes, the custard will thicken beautifully. Remove the pan from heat, then stir in the cubed butter, fresh lemon juice, and vanilla extract for a rich, tangy finish.

Step 8: Chill the Custard

Transfer the lemon custard to a bowl and cover it with plastic wrap pressed directly on the surface to prevent a skin from forming. Chill in the fridge for 1 to 2 hours until it’s completely cool and set, getting ready to be spread onto the tart shell.

Step 9: Assemble the Lemon Berry Tart Recipe

Once both the tart crust and lemon custard are chilled and ready, stir the custard until smooth and spread it evenly inside the tart shell. Top the custard generously with your choice of fresh berries—this adds color, freshness, and that irresistible juicy pop with every bite.

How to Serve Lemon Berry Tart Recipe

Garnishes

Consider sprinkling some powdered sugar lightly over the berries just before serving for an elegant, delicate touch. A few fresh mint leaves can also brighten the look and add a lovely herbal contrast to the tart lemon flavors.

Side Dishes

This tart pairs marvelously with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream if you’re serving it as a dessert. For brunch, a simple green salad with a citrus vinaigrette makes a refreshing, light complement to the richness of the tart.

Creative Ways to Present

For a crowd-pleasing presentation, serve the tart on a colorful cake stand surrounded by a scattering of fresh berries and edible flowers. You could also slice it into delicate portions and place each slice on pretty dessert plates with a drizzle of berry coulis or a few extra berries beside it.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Lemon Berry Tart Recipe covered in the refrigerator for up to three days. Make sure it’s wrapped well or stored in an airtight container so the crust doesn’t absorb any fridge odors or go soft.

Freezing

While the tart is best enjoyed fresh, you can freeze the baked crust alone wrapped tightly in plastic and foil for up to one month. Freeze the custard and assembled tart only if you’re planning to consume them shortly after thawing, as the texture might change.

Reheating

Because this tart features a fresh berry topping and delicate custard, reheating is generally not recommended. If you do want to warm it up slightly before serving, allow it to come to room temperature for 15-20 minutes but avoid microwaving to keep the custard intact.

FAQs

Can I use frozen berries instead of fresh?

It’s best to use fresh berries for this Lemon Berry Tart Recipe to keep the texture firm and the flavors bright. Frozen berries tend to release extra moisture which can make the tart soggy.

Is there a gluten-free option for the crust?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but be mindful that texture may vary. Adding a bit of xanthan gum can help improve the crust’s structure.

How long does it take to chill the custard?

The custard needs about 1 to 2 hours in the fridge to set properly. Chilling it ensures it thickens beautifully and holds up when sliced.

Can I make the tart in advance?

Absolutely! The crust can be made and blind baked a few days ahead, and the custard can also be prepared and chilled in advance. Just assemble the tart and add the berries on the day you plan to serve it for the freshest presentation.

What type of berries works best?

A mix of strawberries, raspberries, blueberries, and blackberries works wonderfully to offer a variety of textures and sweet-tart tastes. Feel free to tailor to what’s freshest or your personal favorites!

Final Thoughts

I cannot recommend this Lemon Berry Tart Recipe enough if you’re searching for a dessert that is as stunning to look at as it is delightful to eat. It’s fresh, bright, and perfect for sharing with loved ones. Trust me, once you make it, it’ll quickly become a treasured recipe in your collection that you’ll want to revisit over and over again!

Lemon Berry Tart Recipe

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• Author: admin
• Total Time: 4 hours 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Lemon Berry Tart recipe features a crisp, buttery tart crust filled with a luscious lemon custard and topped with an assortment of fresh berries. Perfectly balancing tartness and sweetness, this dessert is bright, refreshing, and elegant, ideal for spring and summer gatherings or any special occasion.

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Ingredients

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For the Tart Dough

• 1 ⅓ cups 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 the Topping

• 2–3 cups fresh berries (such as strawberries, raspberries, blueberries, and blackberries)

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Instructions

1. Prepare the Crust Dough: In a large bowl or food processor, combine the all-purpose flour, granulated sugar, and salt. Add the cold cubed butter and cut it in using a pastry blender or pulse until the mixture resembles coarse, sandy crumbs.
2. Bring Dough Together: Whisk the egg yolk with 2 tablespoons of ice water. Add this to the flour and butter mixture. Use a spoon, your hands, or a few processor pulses to form large chunks of dough. Add more ice water ½ tablespoon at a time if needed to just combine. Avoid overworking the dough or adding excessive water; the dough should not be a solid ball.
3. Chill the Dough: Turn the dough out onto your counter and shape it into a disk. Wrap tightly with plastic wrap and refrigerate for 1 hour or up to 3 days to rest and firm up.
4. 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 the dough evenly into the bottom and up the sides. Trim or fold any excess dough. Place the tart pan in the freezer for 30 minutes while preheating your oven to 400°F.
5. Blind Bake the Crust: Line the crust with greased foil or parchment paper and fill with pie weights, dry rice, or beans. Bake for 18-20 minutes to set the crust. Remove the weights and lining, then bake for another 5-8 minutes until the crust is dry and lightly golden. Allow to cool completely.
6. Prepare the Lemon Custard: In a medium saucepan, warm the whole milk over medium heat until bubbles appear around the edges without boiling.
7. Make Egg Mixture: In a bowl, whisk together the egg yolks, granulated sugar, cornstarch, and lemon zest until thick. Slowly add the warm milk to this mixture in a thin stream, whisking constantly to prevent curdling.
8. 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, approximately 3-4 minutes.
9. Finish the Custard: Remove the custard from heat. Stir in the cubed unsalted butter, fresh lemon juice, and vanilla extract until smooth. Transfer the custard into a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Chill for 1-2 hours until fully cooled.
10. Assemble the Tart: Once the crust and lemon custard are completely cool, give the custard a good stir to smooth it out. Spread it evenly into the tart shell.
11. Add Berries and Serve: Top the filled tart evenly with fresh berries of your choice. Serve immediately or refrigerate for up to 2 hours before serving. Best enjoyed fresh the day it is assembled, though it can be kept refrigerated for a few days.

Notes

• Do not overwork the tart dough to keep it tender and flaky.
• When warming milk, avoid boiling to prevent curdling in the custard.
• Press plastic wrap directly on custard surface to avoid a skin forming during chilling.
• Blind baking the crust ensures it stays crisp and doesn’t get soggy from the custard filling.
• Use a mix of berries for a colorful and flavorful topping.
• The tart is best eaten the day it is assembled but can be stored covered in the fridge for 2-3 days.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American