"Light and fruity. This is a taste of summer"
Summer Berry Lemon Tart
5
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Prep time: 45mins
Cook time: 40mins
Serves or Makes: 8
Recipe Card
ingredients
- 4 ounces room temperature unsalted butter
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 room temperature egg yolk
- 1 zested lemon
- 2 cups heavy cream
- 1 cup prepared lemon curd
- Pinch salt
- 2 pints berries
- mint sprigs
Method
Step 1
In the bowl of a stand mixer, cream the butter, sugar, lemon zest and salt with a paddle attachment until light and fluffy. Add the egg yolk and vanilla extract and mix until combined. Scrape down the sides of the bowl then add the flour and mix until a smooth dough is formed. Press the dough into a flat disc and wrap tightly with plastic wrap. Chill for about an hour.
Step 2
Remove the dough from the fridge and let it warm up slightly about 20-30 minutes. Spray a 9 inch tart pan with a removable bottom with cooking spray. Lightly flour the work surface and roll the dough to a 1/4 inch thickness. Roll the dough around the rolling pin then unroll the dough gently over the tart pan. Press the dough firmly into the pan and along the sides. Trim the edge so it's even with the rim of the pan. Using the tines of a fork, pierce the bottom of the dough evenly all over. Chill the dough for 30 minutes.
Step 3
Preheat the oven to 350 degrees, bake the tart shell for about 30 minutes until golden brown. Cool completely on a wire cooling rack.
Step 4
While the tart shell is cooling, prepare the lemon cream. Whisk the heavy cream and salt until stiff peaks form. Gently fold in the lemon curd and chill until ready to use.
Step 5
To assemble, remove the shell from the tart pan and place on a serving platter or cake stand. Pour the lemon cream into the shell and spread it out evenly. Sprinkle the berries over the top and garnish with a few sprigs of mint. Chill until ready to serve.