Lemon Berry Tart
This delicious lemon curd and fresh berry tart is bright, tangy, creamy and sweet, and really quite simple to make too! Start by making the shortcrust pastry - you might have some excess after making the tart so roll out the leftover pastry and make a small batch of shortbread biscuits if you wish! Next move onto the zesty lemon curd, then give it a quick bake in the oven before topping with fresh berries! Please enjoy and let me know what you think!
260g unsalted butter, cubed, at room temperature
200g caster sugar
1 tsp salt
500g plain flour
150g (3/4 cup) caster sugar
1 tsp salt
Zest of 2 lemons
4 large egg yolks
1 large egg
170g (3/4 cup) fresh lemon juice, around 5 to 6 lemons
113g unsalted butter, cubed and chilled
1tbsp apricot jam
2 punnets of fresh blueberries and raspberries, or berries of choice
Easy shortcrust pastry:
Preheat oven to 200 ° C/ 395°F, grease a tart tin with butter.
Add the butter, caster sugar and salt to a stand mixer fitted with a paddle attachment (or hand mixer and medium sized bowl). Mix on medium high speed to cream butter and sugar, then add the eggs one at a time and mix until just combined. Reduce the speed to low, add the flour and mix until a dough forms.
Turn the dough out onto a sheet of baking paper then place another piece of baking paper on top. With a rolling pin, roll the dough out to a thickness of 5mm then place into the freezer for 5 minutes to chill. Remove pastry from the freezer then carefully place pastry into the tart tin, lightly pressing the pastry into the sides of the tin. Remove the pastry overhang by gently running a knife around the lip of the tin.
Poke holes in the base of the pastry with a fork, then place the pastry shell back into the freezer for another 5 minutes to firm up. Next, add a sheet of baking paper and baking beads/weights (if you don’t have weights uncooked rice or dried beans work well instead) on top of pastry shell and bake for 10 minutes before removing baking paper and weights. Return to the oven and bake until lightly golden - around 10 to 15 more minutes. Remove from the oven and set aside to cool while you make the lemon curd.
Combine caster sugar, salt and lemon zest in a small saucepan. Rub the zest into the sugar with your fingers. Add the egg yolks and egg then whisk continuously until thick and the sugar has mostly dissolved, around 4 minutes. Stream in the lemon juice while still whisking, then transfer the saucepan to the stovetop on medium heat.
Cook while whisking constantly, until the curd has thickened and is opaque and yellow - around 8 minutes. Remove from heat and whisk in the cubes of butter one at a time until the curd is smooth and creamy.
The curd has a tendency to create a skin over time, so if you are not filling the tart immediately make sure to cover the curd with cling wrap pressed directly onto the surface of the curd.
Preheat oven to 200 ° C/ 395°F.
With a pastry brush, brush a thin layer of apricot jam over the pastry shell. (This is to create a barrier between the shell and the curd so to prevent the pastry becoming soggy)
Pour the curd into the tart tin, smooth the top with a knife or offset spatula then bang the tin on the counter top to remove any bubbles.
Bake the tart for around 20 to 25 minutes, or until the lemon curd is just wobbly in the centre but hasn’t taken on any colour.
Remove tart from the oven and cool in the tin for 20 minutes before removing the tin’s outside ring. Chill in the fridge until completely cool, at least 1 hour.
Once the tart is chilled, cut raspberries in half then arrange in a ring around the circumference of the tart. Fill the inner circle with the remaining berries. Keep chilled before ready for serving and enjoy!