Lemon Berry Tart
1
Lemon Berry Tart
This spectacular tart has lemon cream filling and is topped with beautiful mixed berries. I like to make it for the Easter table.
Ingredients
Makes: 1 tart
- Dough
- 2 cups flour
- 200g butter
- 2 eggs
- Filling
- 2 cups water
- 3 lemons, zested and juiced
- 3 egg yolks
- 1 cup sugar
- 3 tablespoons cornflour
- 25g melted butter
- 100g fresh blueberries
- 200g fresh strawberries
- 150g fresh raspberries
- icing sugar, to garnish
Directions
Preparation:30min ›
Cook:30min ›
Ready in:1hour
- Preheat oven to 180 degrees C. Grease and flour a tart tin with a removable base.
- In a food processor, combine all dough ingredients into a smooth ball. Use to line the tart tin. The dough is fragile, you'll have more luck pressing it out than rolling it. Prick all over with a fork.
- Bake dough 20-25 minutes or until just golden. Remove and let cool completely.
- In a bowl, combine water, lemon zest and juice, egg yolks, sugar, cornflour and butter. Whisk until smooth and sugar has dissolved. Pour into a saucepan and bring to a gentle simmer, stirring constantly until thickened and bubbly. Let cool.
- Pour the cold lemon cream into the tart base, spread smooth then chill in the fridge until firm.
- Once cool, arrange the berries over the top. Sprinkle with a little icing sugar.
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