Description
The most creamy and elegant Lemon Berry Tart made with a rich buttery sweet pastry crust blind-baked until golden filled with a silky homemade lemon pastry cream of egg yolks sugar cornstarch whole milk lemon zest butter vanilla and fresh lemon juice topped with fresh mixed berries of strawberries blueberries raspberries and blackberries. A completely stunning and impressive summer tart recipe.
Ingredients
1 1/3 cup 160g All-Purpose Flour for crust
2 tbsp 25g Granulated Sugar for crust
1/4 tsp Salt
1/2 cup 113g Cold Unsalted Butter cubed
1 large Egg Yolk
2 to 3 tbsp Ice Water
2 cups 450g Whole Milk
5 large Egg Yolks for filling
1/2 cup 100g Granulated Sugar for filling
1/4 cup 28g Cornstarch
Zest of 1 Lemon
1/4 cup 56g Unsalted Butter cubed for filling
1/2 tsp Pure Vanilla Extract
1 tbsp Fresh Lemon Juice
2 to 3 cups Fresh Mixed Berries sliced strawberries blueberries raspberries blackberries
Instructions
1. Combine flour, sugar, and salt. Cut in cold butter until coarse and sandy.
2. Whisk egg yolk and 2 tbsp ice water. Add to flour. Bring together into large chunks. Add more water if needed.
3. Form into disk. Wrap in plastic. Refrigerate 1 hour.
4. Roll chilled dough to 12 to 13-inch circle. Transfer to greased 8-inch tart pan with removable bottom. Press in. Trim excess.
5. Freeze 30 minutes. Preheat oven to 400°F.
6. Line crust with greased foil and fill with pie weights. Bake 18 to 20 minutes until set.
7. Remove weights. Bake 5 to 8 more minutes until dry and lightly golden. Cool completely.
8. Warm milk until bubbles appear. Do not boil.
9. Whisk egg yolks, sugar, cornstarch, and lemon zest until thick.
10. Add warm milk in a steady stream while whisking constantly.
11. Return to saucepan. Cook over medium heat stirring constantly 3 to 4 minutes until thick.
12. Remove from heat. Stir in butter, lemon juice, and vanilla until smooth.
13. Cover surface directly with plastic wrap. Refrigerate 1 to 2 hours until cold.
14. Wash berries gently. Dry in single layer on paper towels.
15. Stir cold pastry cream smooth. Spread into cooled tart crust.
16. Arrange fresh berries over cream. Chill 30 minutes. Slice and serve.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Tart
- Method: Baking
- Cuisine: French American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 21g
- Sodium: 109mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 198mg
Keywords: lemon berry tart, lemon pastry cream tart with fresh berries, easy lemon tart recipe with mixed berries, elegant summer berry tart