Lemon Cream Summer Berry Tart

I made this tart quite a while back, but somehow the pictures got lost in my archives. It is the perfect summer dessert: a creamy filling with just the perfect amount of lemon flavour; the bitterness broken up by the sweet burst you get each time you bite into a berry.

Lemon Cream Summer Berry Tart | iwanttobake.com

With the heat rolling in to Joburg this weekend, we’re going to really need something refreshing and delicious to break up the g&t’s. Look at those beautiful fresh berries!

Lemon Cream Summer Berry Tart | iwanttobake.com

The crust is light and flaky with that delicious brown butter flavour. It’s delicious on its own, for this tart or for any tart. It’s also really easy to work with!

Lemon Cream Summer Berry Tart | iwanttobake.com

This recipe was adapted from Hummingbird High.

Lemon Cream Summer Berry Tart

Ingredients

    Brown Butter Tart Shell
  • 85g Unsalted butter, cut into cubes
  • 1 tbsp Conola oil
  • 3 tbsp Water
  • Pinch of salt
  • 1 cup flour
  • Lemon Cream Filling
  • ½ cup Lemon juice (freshly squeezed)
  • 3 Eggs, at room temperature
  • 1 Egg yolk
  • ¾ cup Sugar
  • Pinch of salt
  • 240g Unsalted butter, cold
  • 1 cup Berries, approximately

Instructions

    For the Tart Shell
  • Preheat the oven to 210C (410F).
  • Combine the butter, oil, water, sugar and salt in an oven-proof bowl and place the bowl in the preheated oven for about 15 minutes, or until the butter starts browning.
  • Remove the bowl from the oven and add the flour a spoon at a time, stirring with a rubber spatula.
  • Keep stirring and adding until all the flour is added and the mixture pulls away from the sides of the bowl. Don’t worry if the mixture bubbles and steams.
  • Let the dough cool until it is cool enough to work with. Use your hands to flatten it into a 23cm tart dish until it lines the bottom and sides as evenly as possible. It will be quite greasy.
  • Poke a few holes into the dough with a fork.
  • Bake at 210C (410F) for 10 minutes. The crust should look light brown in colour and appear flaky.
  • Place on a cooling rack while you make the filling.
  • For the Lemon Cream Filling
  • Put a few centimeters of water in a saucepan and place a heat proof bowl over the top. Ensure that when the water boils it will not touch the bottom of the bowl.
  • Combine the lemon juice, eggs and egg yolk, sugar and salt in the bowl.
  • Whisk until the mixture becomes very thick, about 10 minutes. If you have a sugar thermometer, the mixture should be about 80C (180F).
  • Whatever happens, don’t stop whisking! This will result in yolks cooking and becoming granular.
  • Remove the bowl from the water and allow to cool to about 60C (140F), whisking occasionally.
  • As the mixture cools, cut the butter into 2cm cubes.
  • Using an immersion blender, or blender, add the butter, one cube at a time. Make sure that each cube is well combined before adding the next. The cream will become a beautiful light yellow colour and become thick and creamy.
  • Once all the butter is combined, use a rubber spatula to pour the filling into the case. Try spread it as evenly as possible.
  • Add your berries to the top and allow to cool in the fridge for 2-3 hours.
  • Serve and enjoy!
http://iwanttobake.com/2014/09/12/lemon-cream-summer-berry-tart/

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