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.
Ingredients
Scale
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)
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 butter and cut it in using a pastry blender or pulse until the mixture 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. 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.
- 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.
- 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.
- 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.
- Prepare the Lemon Custard: In a medium saucepan, warm the whole milk over medium heat until bubbles appear around the edges without boiling.
- 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.
- 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.
- 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.
- 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.
- 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
