Lemon Berry Tart
Brighten up your dessert table with this stunning Lemon Berry Tart—a delightful fusion of zesty lemon custard and juicy, colorful berries nestled in a buttery, homemade crust. Perfectly balanced between tangy and sweet, this tart features a crisp tart shell filled with a velvety lemon filling made with fresh lemon juice and zest, then crowned with a vibrant medley of strawberries, blueberries, raspberries, and blackberries. Whether dusted with powdered sugar or left simply as is, this elegant treat is as visually stunning as it is delicious. Ideal for spring gatherings, summer brunches, or any occasion calling for an eye-catching dessert, this easy-to-make tart will impress guests with its refreshing flavors and professional-quality presentation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 3 tablespoons granulated sugar (for crust)
- 0.75 cup unsalted butter, chilled and cubed
- 3 tablespoons ice water
- 0.75 cup granulated sugar (for filling)
- 3 units large eggs
- 0.5 cup fresh lemon juice
- 2 teaspoons lemon zest
- 0.5 cup heavy cream
- 2 cups fresh mixed berries (strawberries, blueberries, raspberries, blackberries)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour and 3 tablespoons of granulated sugar. Add the chilled, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes until lightly golden.
While the crust cools, prepare the lemon custard filling. In a medium mixing bowl, whisk together 0.75 cup of granulated sugar, eggs, lemon juice, lemon zest, and heavy cream until fully combined.
Pour the lemon custard filling into the cooled tart crust. Reduce the oven temperature to 350°F (175°C) and bake for 20-25 minutes, or until the filling is set but has a slight jiggle in the center.
Allow the tart to cool completely on a wire rack, then refrigerate for at least 1 hour to chill.
Once the tart is chilled, arrange the fresh mixed berries on top of the custard filling in any pattern you like.
Optional: Dust the tart with powdered sugar before serving for an elegant finish.
Slice and serve your Lemon Berry Tart chilled. Enjoy!
Nutrition Facts
Calories |
3594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 410.3 g | 149% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 240.2 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 266 mg | 20% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
