Description
This Lemon Berry Tart features a buttery homemade crust filled with velvety lemon custard and topped with a colorful mix of fresh berries. It offers a perfect balance of tangy citrus custard and sweet, juicy berries, making it ideal for summer gatherings or special occasions. With a crisp, flaky crust and a luscious filling, this tart is both visually stunning and delicious.
Ingredients
Scale
For the crust:
- 1 ⅓ 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 filling:
- 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 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 flour, sugar, and salt. Add cubed 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 to the flour mixture and use a spoon or your hands (or a few pulses) to form large chunks. Add more ice water ½ tablespoon at a time if necessary until just combined. Be careful not to overwork or make the dough too wet.
- Chill the Dough: Turn the dough out onto the counter and form into a disk. Wrap tightly in plastic wrap and chill in the refrigerator for 1 hour or up to 3 days.
- Roll Out and Line Tart Pan: On a floured surface, roll the chilled dough to a 12–13-inch circle. Transfer it to a greased 8-inch tart pan, gently pressing it into place and trimming or folding any excess dough. Freeze the tart shell for 30 minutes while preheating the oven to 400°F.
- Blind Bake the Crust: Line the tart shell with greased foil or parchment paper and fill with pie weights, dry rice, or beans. Bake for 18–20 minutes. Remove the weights and lining, then bake for another 5–8 minutes until dry and lightly golden. Let the crust cool completely.
- Prepare the Lemon Custard: Warm the milk in a medium saucepan over medium heat just until bubbles form around the edges, without boiling.
- Make Egg Mixture: In a bowl, whisk egg yolks with sugar, cornstarch, and lemon zest until very thick. Gradually whisk the warm milk into the egg mixture in a thin stream to temper the eggs, stirring constantly.
- Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly with a rubber spatula until thickened, about 3–4 minutes.
- Finish the Custard: Remove from heat and stir in butter, fresh lemon juice, and vanilla extract. Pour into a bowl, cover with plastic wrap pressed directly on the surface to prevent a skin, and chill for 1–2 hours until completely cool.
- Assemble the Tart: Once the crust and custard are cool, stir the custard until smooth and spread evenly into the tart shell.
- Add Berries and Serve: Top the custard with the fresh berries. Serve immediately or refrigerate for up to 2 hours. Best enjoyed the day it is assembled, although it keeps refrigerated for a few days.
Notes
- If you have a tart pan with a removable bottom, use it for easy release.
- The crust dough can be made ahead and stored refrigerated for up to 3 days or frozen for 1 month.
- The baked, unfilled tart shell can be kept covered at room temperature for 3 days.
- The lemon custard filling can be prepared in advance and refrigerated for up to 1 week.
- If you don’t have a tart pan, a shallow 9-inch pie pan will work; the filling layer will just be thinner.
- For best results, assemble the tart shortly before serving to keep the crust crisp.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
