Limoncello and Lemon Cream Fruit Tart
Indulge in the vibrant flavors of a Limoncello and Lemon Cream Fruit Tart, a show-stopping dessert that perfectly balances zesty refreshment and creamy decadence. This tart features a buttery, golden pastry crust filled with a luscious lemon cream infused with fresh lemon juice, zest, and a splash of limoncello for a sophisticated citrus kick. Crowned with an array of colorful fresh fruits like berries, kiwi, and mango, and finished with a glossy apricot glaze, this dessert is as stunning as it is delicious. Perfect for summer gatherings or elegant dinner parties, this tart is easy to prepare and adds a touch of gourmet flair to any occasion. Ready in just over an hour, it serves 8 and delivers a delightful harmony of crisp, creamy, and fruity textures in every bite.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Powdered sugar
- 1 pinch Salt
- 125 grams Unsalted butter (cold, cubed)
- 1 Egg yolk
- 3 tablespoons Cold water
- 500 milliliters Whole milk
- 100 grams Granulated sugar
- 40 grams Cornstarch
- 4 Egg yolks
- 60 milliliters Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 2 tablespoons Limoncello
- 200 milliliters Heavy cream
- 300 grams Assorted fresh fruit (e.g., berries, kiwi, mango)
- 3 tablespoons Apricot jam
- 1 tablespoon Water (for thinning the jam)
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Add the egg yolk and cold water, mixing until the dough just comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 9-inch tart pan. Carefully transfer it to the pan, pressing it into the edges and trimming off any excess. Prick the bottom with a fork and freeze for 15 minutes.
Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 5 minutes or until golden. Let cool completely.
In a medium saucepan, heat the milk over medium heat until it begins to steam but does not boil.
In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth. Gradually whisk the hot milk into the egg mixture, then pour everything back into the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. Remove from heat and whisk in the lemon juice, lemon zest, and limoncello. Transfer to a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and cool completely.
In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the cooled lemon cream until well combined.
Spread the lemon cream evenly into the cooled tart shell.
Arrange the fresh fruit on top of the lemon cream in a decorative pattern.
In a small saucepan, heat the apricot jam with water until smooth and slightly thinned. Brush this glaze over the fruit to give it a shiny finish.
Refrigerate the tart for at least 1 hour before serving to allow it to set.
Nutrition Facts
Calories |
4190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.7 g | 270% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1457 mg | 486% | |
| Sodium | 474 mg | 21% | |
| Total Carbohydrate | 497.2 g | 181% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 255.7 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 870 mg | 67% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1643 mg | 35% | |
*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.
