Desserts

Berry Tart With Lemon Cream

Summer time is Berry Time!  This tart makes the perfect addition for your summer gatherings, parties and BBQ’s!  The tartness of the berry’s with the sweet and tangy lemon cream filling is light, simple, AND  elegant. Don’t be surprised when your friends and family ask you for the recipe! 

I get so excited every summer to make this berry tart with lemon cream! It’s great for any occasion, but the United States is versatile for Memorial Day, 4th of July, and Labor Day. Hands down, this is my family’s most requested dessert on July 4th. So here we are! It’s HOT HOT HOT here in southern California, and this is a welcomed sweet and cool treat.

This tart hits all the right flavor notes without being heavy. The crust is thin and flakey. Oh…soooo buttery too! The lemon curd adds brightness with a little tang to the cream cheese filling. You could leave the lemon out if you’re not a fan. When you have an overzealous lemon tree, you put lemon in everything! However – I did not make the lemon curd in this recipe.

I went with the easy route, and now you can find lemon curd just about everywhere; this one is my fave from Trader Joes(insert link)- It tastes homemade and is a great staple in your pantry for those lazy days.

So what’s your favorite summer dessert? Does it involve chocolate? Ice Cream? A tradition? I would love to know!

The whole recipe for the Berry Tart is below, but before you go, here are a few notes on the ingredients.

.Flour All-purpose flour. I have not experimented with the other flour variations….yet.

Powdered Sugar ~ this mixes in smoothly with the cream cheese. Regular Sugar will not dissolve, resulting in a grainy texture.

Butter ~ cold unsalted

Mascarpone ~ is Italian cream cheese with a higher percentage of butterfat. It adds a creamier texture that holds up well when mixed with the lemon curd. Cream cheese is absolutely acceptable.

Assortment of Berry’s ~ I got a container of each for this recipe. It depends on how you choose to decorate, and better to have more than not enough. They won’t go to waste, right?

Lemon curd ~ store-bought or homemade is lovely to.

Making Your Berry Tart With Lemon Cream

Make your tart first so it has time to cool. Mix the flour, powdered sugar, and salt in a food processor, and pulse a few times. Cut the butter into small cubes, and add it to the dry ingredients.

Run the processor until the dough forms a ball. If the ball doesn’t form, stop and turn the dough on the counter and work until it comes together.


Place the dough in the pan and press out to the sides and edges. This takes a little love and patience, as it will be a thin crust, but trust me, it will fit. Alternatively, you can roll the dough out on a floured surface, but I find doing it in the pan is more manageable.


Cream your mascarpone and sugar, add your lemon curd and blend until smooth and creamy. Spread the mixture evenly in the cooled tart shell.

Berry Tart with lemon mascarpone creaam

Make Ahead

You can make the dough and store it in the refrigerator ( 5 days) or freezer ( up to 6 months). Then, just bring it to room temperature before pressing it into the pan.


The lemon cream filling can be made up the day before; just give it a good stir before spreading in the tart.
The tart can be pre-baked. Store covered room temperature for a day. ( leave in the tart pan !)


Assemble the tart the morning of your gathering. It’s incredible the day after ( if there’s any left!) But it will start to “weep,” and the berries will release moisture.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Berry Tart with lemon mascarpone creaam

Berry Tart With Lemon Cream


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Teri Wallingford

Description

This tart makes the perfect addition for your summer gatherings, parties and BBQ’s!  The tartness of the berry’s with the sweet and tangy lemon cream filling is light, simple, AND  elegant. Don’t be surprised when your friends and family ask you for the recipe! 


Ingredients

Units Scale

Tart Shell

  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 8 tablespoons butter, slightly softened
  • 1 tablespoon half and half ( milk or milk substitute )

Lemon cream filling

  • ( 8oz) mascarpone cream, or cream cheese
  • (5 oz) jarred lemon curd
  • 1/3 cup sugar

Berries

  • any assortment, usually one container of each that you want to use, depending on how you want to decorate


Instructions

  1. Start with making your tart shell, so it can cool.
  2. Combine the flour, powdered sugar and salt in a food processor, pulse a few times to mix.
  3. next, cut the butter into small cubes, and add it to the dry ingredients. Run the processor until the dough forms a ball. If a ball doesn’t form completely, stop and turn the dough out on the counter, and work the dough until it comes together.
  4. Place the dough in pan and press out to the sides and up the edges. This takes a little love and patience, as it will be a thin crust, but trust me it will fit. Alternatively you can roll the dough out on a floured surface, but I find doing it the pan is easier. Bake at 350 degrees F for 8 -12 minutes until it turns light golden brown. Ovens vary, so keep a close eye on it 
  5. While the tart is baking, make the filling.
  6. Cream your mascarpone and sugar, then add your lemon curd and blend until smooth and creamy. Spread the mixture evenly in the cooled tart shell and decorate!   Store in the refrigerator until ready to serve.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star