Berry tart with lemon cream
8 servings
60 minutes
Berry tart with lemon cream is a harmonious combination of crispy shortcrust pastry, delicate citrus cream, and fresh berries. This dessert is rooted in classic European baking traditions, where lemon curd and berry tarts are iconic treats. The bright flavor of the lemon cream refreshes, creating a pleasant contrast with the natural sweetness of the berries, while the shortcrust base complements the composition with its crumbly texture. The tart is perfect for festive tables, summer tea parties, or simply enjoying refined flavors at any time of day.
1
Mix 250 grams of sifted flour, 30 grams of sugar, and a pinch of salt. Add 125 grams of melted butter and mix the ingredients by hand until crumbly. Add 1 large egg yolk and 2-3 tablespoons of cold water. Knead the dough until it is firm. Wrap the dough in plastic wrap and refrigerate for half an hour.
- Wheat flour: 250 g
- Sugar: 180 g
- Salt: pinch
- Butter: 125 g
- Egg yolk: 1 piece
2
Take the dough out of the refrigerator. Roll the dough on a floured surface into a circle 25 cm in diameter and 4 mm thick. Place the dough back in the refrigerator for another 30 minutes. Remove the rolled dough from the refrigerator and fill a cooking ring, pressing the dough against the sides. Trim off the excess dough. Prick the dough with a fork all around. Cover the dough with greaseproof paper and sprinkle any dry beans or grains on top. They will prevent the dough from rising during baking. Bake in the oven for 20-25 minutes until golden brown. After the time is up, remove from the oven and let cool at room temperature.
- Wheat flour: 250 g
3
Prepare lemon cream. Carefully cut the zest from the lemons without taking the white pith. Squeeze the lemon juice. Mix the juice, zest, 150 grams of sugar, and cornstarch in a deep pan over medium heat. Whisk until the sugar dissolves. Beat the eggs separately and add them to the lemon mixture while continuing to whisk. Slightly increase the heat and keep whisking the cream until it thickens for about 3-4 minutes. Remove from heat and cool to room temperature. Pour the cream into a separate container, press plastic wrap against the surface of the cream, and refrigerate for 4-5 hours.
- Lemon: 4 pieces
- Sugar: 180 g
- Cornstarch: 1 tablespoon
- Chicken egg: 3 pieces
4
Take the cream out of the fridge, spread it evenly over the cake. Decorate with fresh berries and serve.
- Fresh berries: 400 g