Lemon tart with fresh berries recipe

Lemon tart with fresh berries recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Lemon pies and tarts

Looking for a special occasion summer dessert? This tart features an exquisite lemon filling and is topped with fresh berries, simply delicious!

14 people made this

IngredientsServes: 8

  • For the pastry case
  • 250g plain flour
  • 200g butter, at room temperature
  • 2 eggs
  • For the filling
  • 470ml water
  • zest and juice of 3 lemons
  • 3 egg yolks
  • 200g caster sugar
  • 3 tablespoons cornflour
  • 25g butter
  • 100g fresh blueberries
  • 200g fresh strawberries
  • 150g fresh raspberries
  • 1 to 2 tablespoons icing sugar

MethodPrep:30min ›Cook:30min ›Extra time:3hr chilling › Ready in:4hr

  1. Preheat oven to 180 C / Gas 4. Grease and lightly flour a springform tart tin and set aside.
  2. For the pastry case:

  3. Combine all of the ingredients for the pastry case in a food processor and pulse until a soft pastry ball is formed. The dough is pretty soft, therefore hard to roll out. Take small portions and flatten between hands and cover the base and sides of tin, until fully covered. Prick all over with a fork.
  4. Bake in the oven for 20 to 25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
  5. For the filling:

  6. Combine all of the ingredients for the filling in a bowl, except the fruit and icing sugar, and beat with a handheld mixer until the cornflour and sugar are dissolved.
  7. Pour into a small saucepan over a medium heat and cook, stirring constantly, until cream thickens and bubbles. Remove from the heat and pour over cooled tart case and spread evenly. Chill in the fridge until set, about 3 hours.
  8. Once set, top with fresh berries and lightly dust with icing sugar for a fancier look. Slice and serve.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

by Trevelly

I made this today but it didn't set The recipe asks for egg yolks - maybe it requires one or two full eggs as well to help it set. The other option is to put a rough time on how long to simmer for, as what exactly does 'thickened and bubbly" mean.-10 Sep 2017(Review from this site AU | NZ)

Fresh Fruit Tart Recipe

This Fruit Tart recipe has a sweet and crisp pastry crust, a rich vanilla custard filling and fresh ripe fruit lightly brushed with the easiest fruit tart glaze. This classic French Fruit Tart is a simple, yet elegant dessert sure to impress your family and friends.

This French Fresh Fruit Tart Is As Beautiful As It Is Delicious

Fresh Fruit Tarts

I see so many gorgeous desserts out there every single day. I want to make them all .. you know the ones dripping with chocolate and caramel, stacked 4 layers high, garnished with peanut butter cups, candied nuts and whipped cream. If I could be a pastry chef that’s what I would make all day, everyday. But my time (and calories) are limited so when it comes to making something we can enjoy I always seem to go to the fresh fruit desserts whether it be a pie, or crepe, or tart! We still had a little left over lemon curd and I started wondering what it would be like blended with cream cheese. Bingo – Fresh Fruit Tarts with lemon curd cream cheese!

The filling is more tart than sweet so I thought a ‘sweeter’ crust may balance out the tartness of the lemon curd. This super simple shortbread crust came together in less than a minute. Add butter, confectioners’ sugar and flour in a food processor and pulse until it forms a dough. Press it into the tart shells and bake for 12 minutes. No rolling required!

Cool the baked tart shells completely then fill with the lemon curd mixture. Refrigerate the filled tarts before adding the fruit or serve immediately topped with your favorite fresh fruit and a dusting of confectioners’ sugar if desired. The simplicity makes them perfectly delicious!

Homemade Lemon Curd is very easy to make and keeps in the refrigerator for up to two weeks. It is a great topping on biscuits, scones, or a spoon.

The crust can be made ahead and kept in an airtight container for up to 3 days.

And if you’re still not convinced, these tarts are completely calorie free! Not really – just kidding! I bet I had you for a minute! But the recipe is easily doubled or tripled if you’re having a few extra for dinner, or just need an extra dessert – not judging!

It will save time, especially in a pinch.

As mentioned above, it is important to allow the lemon curd to COOL COMPLETELY before adding to cool whipped cream!

Use whatever berries are fresh or whatever you have on hand! Strawberries or pitted cherries are also lovely additions.

Brands or varieties of mini tart shells may vary in size. Therefore, the quantity you yield may vary.

Try shaved white chocolate over top instead of melted white chocolate both options are delicious!

If you have any leftover lemon cream, just enjoy as is without the tarts, with your favourite slice of pie or even with ice cream! There&rsquos no going wrong, if you ask me!


  • use any kinds of berries or a mixture
  • add some berries to the filling
  • Always use fresh lemon and lemon zest
  • store leftover in the refrigerator
  • garnish with powdered sugar or triple berry sauce
  • top with whipped cream when serving
  • substitute any other kind of crust you prefer
  • white chocolate chips or mini chocolate chips are a nice garnish to use as well

Lemon Tart with Berries

What beckons summer more than a delicious lemon tart? This one is a beauty with its glossy, creamy, lemony filling with just the right amount of tang! Topped with berries and sprigs of mint it almost has a “cheesecake vibe.” So often lemon tarts can be laborious to make, first the pastry and then the filling, with lots of stirring, squeezing, and grating! This little number is effortless and you’re still left with a truly delicious result.

The crust is made with low-fat Graham Crackers and apple sauce OR coconut oil. Personally, I go for the applesauce option as it cuts out any added oil. Applesauce is wonderful in plant-based baking. If you want an even richer flavor use apple butter, it’s delicious!

How do you make the filling for the Lemon Tart?

It’s super simple to whip up. You simply take:

  • soaked cashews
  • lemon juice
  • vanilla extract
  • maple syrup
  • cornstarch

then blitz them together in a food processor to produce the most delicious “creamy” liquid which will be baked in the tart shell.

This lovely tart is best served chilled and topped with plenty of berries. It will happily keep in the fridge overnight but honestly won’t be at its best after 24 hours. Citrus of course is filled with vitamin C and prized for its mood-boosting properties. My family was certainly very happy when this appeared on the table. It was polished off very quickly.

What equipment do I need to make the Lemon Tart?

A spring-form tart pan is very useful here. You can make one 9 inch tart or multiple 3 inch if you prefer.

I hope you love this Lemon Tart with Berries! If you do make it please take a picture and share it on INSTAGRAM and I’ll repost it on my stories. I’d love to hear from you, please leave a comment and rate the recipe! Thanks so much and Happy Plant-Based Cooking!

Lemon Tart With Blueberries

Special Equipment: 9-inch tart pan with a removable bottom

Ingredients US Metric

  • 1 cup Classic Sweet Pastry (9 oz)
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 6 tablespoons fresh lemon juice, strained
  • 4 tablespoons unsalted butter (2 oz), melted
  • 2 teaspoons lemon zest
  • 3 tablespoons strained apricot jam
  • 2 cups fresh blueberries


Prepare the Classic Sweet Pastry as directed. Wrap and refrigerate for at least 1 hour.

Parbake the tart crust according to the instructions in step 15 of the the Classic Sweet Pastry recipe.

Place the eggs in a small bowl and whisk just to combine. Pour in the sugar and whisk. Add the lemon juice, again whisking to combine. Add the cooled melted butter and lemon zest and blend.

At least 15 minutes before baking your tart, preheat the oven to 375°F (190°C) and adjust the oven rack to the lower third of the oven.

Pour the filling into the partially baked and cooled tart shell. Bake for 16 to 18 minutes, or until the crust is golden and the filling is set. (The filling will begin to bubble toward the end of baking.) Place the tart pan on a wire rack to cool for 10 minutes.

Carefully place the tart pan on a narrower elevated surface (such as a wide tin can), so the bottom of the tart pan is supported and the metal rim can slip off. Cool to room temperature.

Heat the apricot jam just until melted but not bubbly hot. Pour into a 2-quart mixing bowl. Pour the blueberries into the warm preserves and toss gently with a rubber spatula briefly to coat most of them. Spread over the tart, leaving a 3-inch center portion of lemon filling uncovered. Serve the same day for best flavor.

Recipe Summary

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
  • 6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
  • 2 tablespoons cornstarch
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoon fresh lemon juice
  • 2/3 cup sugar
  • Pinch of salt

Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter process until large moist crumbs form (dough should hold together when squeezed).

Transfer dough to a 9-inch round tart pan with a removable bottom with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes cool completely.

Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.

In a small bowl, mix cornstarch with 2 tablespoons water stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.

Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Mini Tarts with Lemon Curd & Berries

These Lemon Curd Tarts have an almond flour shell, are filled with a zesty lemon curd and topped with fresh berries. They are a great make ahead dessert and the lemon curd can be frozen up to 4 month in advance. These tarts are Paleo, Grain Free, Gluten Free, and Specific Carbohydrate Legal.

When I was growing up, my Mom used to make massive batches of lemon and lime curd every summer. I admit that the first time she made lemon curd I refused to taste it, which had nothing to do with how it looked or smelt, it was just something about the word curd that really put me off. If I had had any idea how good it tasted, or if she had told me it was called lemon pudding instead of curd, I’m sure I would have been polishing it off by the bowl full.

When I finally realized Lemon Curd wasn’t some weird combination of cheese, milk and lemon but rather a silky smooth lemon custard, perfectly balanced between tart and sweet, I was hooked. It didn’t take long for my friends to become addicted either. I remember many a movie night at my house with a couch packed full of girls, each with a spoon in hand and jars of frozen Lemon and Lime Curd being passed between us. One summer, we spent a long weekend at a friends cabin and for 4 days consumed only chips, salsa, cider and 6 jars lemon curd (a diet I would not recommend no matter how good it sounds).

Anyway, back to these tarts. Lemon Curd is typically made with lots of sugar, but I was really excited to discover that it could easily be replaced with honey with no discernible change to the taste or consistency. I recommend starting with 1/3 cup of honey and only adding more once it has begun to thicken and you are able to taste test it for tartness. Lemon Curd freezes really well so I always have a batch stored in jars in my freezer as its great to have on hand when you are in need of a last minute dessert to serve to guests.

Be warned, this isn’t a soft and flaky tart shell you are likely used to, instead its thin and crisp and almost chewy in texture (but in a good way!). The tart shells can be made up to a day in advance and stored in an air tight container or you can also freeze the shells, uncooked in the muffins trays and simply allow to thaw for about an hour before baking.

Vibrant in colour and bursting with fresh flavours these Lemon Curd and Berry Tarts are sure to be a big hit at your next barbecue or party. Feel free to play around with the fruits as anything from blueberries and raspberries to kiwi fruit makes for great toppings for these tarts. I hope you enjoy!

Here are a few other sweet treats you will enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

  • ¼ cup butter, softened
  • ¼ cup granulated sugar (see Tip)
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla
  • ⅛ teaspoon salt
  • 2 tablespoons refrigerated or frozen egg product, thawed, or 1 egg white, lightly beaten
  • 1 ¼ cups flour
  • ¾ cup tub-style fat-free cream cheese, softened
  • 2 tablespoons powdered sugar (see Tip)
  • 1 teaspoon finely shredded lemon peel
  • ½ cup thick plain nonfat Greek yogurt
  • 2 cups fresh blueberries, blackberries, and/or raspberries
  • 1 teaspoon Honey
  • Fresh mint sprigs
  • 3 Lemon peel curls

Preheat oven to 375 degrees F. For crust, in a medium bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, 1 teaspoon lemon peel, the baking powder, vanilla, and salt beat until combined. Add egg product beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined).

Press dough onto the bottom and up the sides of a 9-inch round tart pan with removable bottom. Line crust with a double thickness of foil. Bake crust for 6 minutes. Remove the foil and bake for 6 to 7 minutes more or until crust is lightly browned. Cool crust on a wire rack.

Meanwhile, for lemon cream, in a small bowl stir together cream cheese, powdered sugar, and 1 teaspoon lemon peel. Fold in yogurt. Spread in the bottom of the cooled crust. Top with berries. If desired, drizzle lightly with honey and garnish with fresh mint and/or lemon peel curls. Remove sides of pan and cut into wedges to serve.

Tip: We do not recommend sugar substitutes for this recipe.

Variation: Individual Berry Tarts: Prepare crust as directed above except divide dough into eight equal portions. Press each dough portion onto the bottoms and up the sides of eight 3 1/2-inch individual tart pans with removable bottoms. Bake as directed above, except after removing foil, reduce baking time to 4 to 6 minutes. Prepare lemon cream as directed above. Spread cream evenly in the bottoms of the cooled crusts. Top with berries, and, if desired, drizzle with honey and garnish with mint and/or lemon peel curls. Remove sides of pans to serve.

Watch the video: Γλυκάρα! Λεμονογλυκό Όνειρο Τάρτα Λεμονιού - Easy Lemon Tart (July 2022).


  1. Erysichthon

    And it has analogue?

  2. Brenn

    I congratulate this idea just about

  3. Tazahn

    The cheap consolation!

  4. Hengist

    This is all unrealistic !!!!

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