Berry Tart with Lemon Curd! Fresh, delicious and so easy to make! IF you are looking for an easy dessert to make for this weekend! I’ve got your covered! Hope you give this one a try!
Happy almost Easter, friends! If you are looking for an easy dessert to wow your family and friends, this is it! But you have to like lemon curd! Now, let me just say a few words on lemon curd. Now, I’m no where near anything close to a professional baker but I really don’t think you need to spend 2 hours and 25 minutes making lemon curd. My recipe down below make DELICIOUS, like lick the bowl delicious, lemon curd in a fraction of the time. You can have great lemon curd in about 30 to 35 minutes! I hope you try the recipe!
Berry Tart with Lemon Curd
This tart comes together in no time at all because we use puff pastry! I personally love puff pastry for both sweet and savory recipes. It’s so good! If you haven’t worked with puff pastry before, I highly recommend you try it! I used to be picky about the brand of puff pastry I used. If you want to splurge, you can buy Dufour Puff Pastry. Better ingredients, all the pastry chefs (I’m sure?) use this and it’s double the price. But I find that buying this one is easier. It’s readily available at most grocery stores and it’s cheaper. You still get a super delicious tart so it’s a win win!
Let me know if you try this recipe!
Berry Tart with Lemon Curd
Ingredients
For the tart:
- 1 sheet puff pastry defrosted
- assorted berries like strawberries, blueberries and raspberries
- lemon zest for garnish
- mint leaves optional; for garnish and decoration only
For the lemon curd:
- 1/2 stick (4 tablespoons) unsalted butter cut into small pieces
- 3 large eggs + 1 egg yolk*
- 1/4 cup white granulated sugar + more if desired
- 1/2 cup freshly squeezed lemon juice or juice from 2 large sized lemons
- 1/2 tablespoon lemon zest optional but highly recommended for more lemon flavor or you can do 1/2 teaspoon lemon extract
Instructions
For the tart:
- Preheat oven to 400 degrees. Working on a lightly floured work surface, roll out your defrosted puff pastry to the size you desire. You can keep it square or roll out to a more rectangular shape. Prep a parchment paper lined baking sheet and place the defrosted puff pastry sheet on the baking sheet.
- Using a sharp paring knife, lightly score the pastry dough 1 inch in from the edges all around to mark a square or rectangle (depending on what shape you are making). Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until cooked and golden brown, for about 30 to 35 minutes.
- When removing your puff pastry from the oven: If your puff pastry completely puffs up like a pillow, no worries! that just means air wasn't able to escape through the holes you created with the fork. Simply poke holes through the center until it deflates a little and then take the back of a spoon and gently press down in the center only to flatten. Make sure the outer edges (your crust) is still puffed up!
For the lemon curd:
- Double boiler method: Fill a pot ⅓ full of water and place on medium high heat on the stove. Once boiling, adjust the heat so the water is gently simmering and not more. Using a heatproof bowl, combine the butter, eggs, sugar, lemon juice, lemon zest and/or lemon extract. Place the bowl on the pot, checking to make sure that the bottom does not touch the water.
- Stir continuously using a whisk for about 10 to 15 minutes, OR until the mixture has thickened and has become a custard-like consistency. Taste and adjust any ingredients as needed (more sugar). Remove the bowl from the heat and allow the lemon curd to cool. You can even place in the refrigerator to speed up the process if desired.
To assemble:
- Spread the cooled lemon curd onto the center of your baked and cooled puff pastry. Arrange the assorted berries on top! Add some lemon zest on top if desired. Slice, serve and enjoy!
