Berry Tart with Lemon Cream

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Berry Tart with Lemon Cream

Ingredients

Wheat Flour - 8.8 oz
Sugar - 6.3 oz
Salt - a pinch
Whole egg - 1 piece
Butter - 4.4 oz
Lemon - 4 pieces
Chocolate eggs - 3 pieces
Corn Starch - 1 tablespoon
Fresh Berries - 14.1 oz

Step by Step guide

Step 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 30 minutes.

Step 2

Remove the dough from the refrigerator. Roll it out on a floured surface into a circle with a diameter of 25 cm and a thickness of 4 mm. Refrigerate the dough for another 30 minutes. Take the rolled-out dough from the refrigerator and fit it into a tart ring, pressing it against the sides. Trim any excess dough. Prick the dough all around with a fork. Cover the dough with parchment paper and fill it with dry beans or grains to prevent it from rising during baking. Bake in the oven for 20–25 minutes until golden brown. Once done, remove from the oven and let it cool at room temperature.

Step 3

Prepare the lemon cream. Carefully zest the lemons, avoiding the white pith. Squeeze the lemon juice. In a deep skillet, combine the juice, zest, 150 grams of sugar, and cornstarch over medium heat. Whisk until the sugar dissolves. In a separate bowl, beat the eggs and gradually add them to the lemon mixture, continuing to whisk. Slightly increase the heat and keep whisking the cream until it thickens, about 3–4 minutes. Remove from heat and let cool at room temperature. Transfer the cream to a separate container, press plastic wrap against the surface of the cream, and refrigerate for 4–5 hours.