Mixed Berry Lemon Tart
I have a cheat that I can teach you. It's called "healthy" desserts. See, my brothers always give me a hard time about having to eat certain desserts that I make for my posts all by myself. How do I mitigate their teasing? Well, I put fruit on my dessert. That dessert then technically becomes a "healthy" dessert at that point. So, they can't say much and I feel less guilty. One of my favorites "healthy" desserts to eat is a tart. Some people are daunted at the thought of making tarts, but that's something I've never understood. Tarts are very easy to make and man are they delectable. Normally, tarts are filled with pastry cream. However, I chose to fill this version with lemon curd filling and top it with blueberries and strawberries. Like I said....healthy! Lemon and berries just works. It's a match made in heaven. And man oh man do the angels sing when I take a bite of this healthy dessert.
You can use whatever tart dough you'd like. However, to make it easy, I'm using the ultra-versatile sugar cookie dough that is already on my blog. I use it all the time for tarts. Obviously, if you're using the sugar cookie dough as your tart dough, make it a day ahead of making this recipe, because the cookie dough must rest overnight. You'll only need about a lb of dough for this tart shell, give or take. Didn't really measure it too be honest. Once you make the dough ahead of time, you're ready to begin this recipe. Like I said, you could also use your favorite tart dough recipe instead. My option is just easier and tastier 🙂
Prep your 10 or 11" spring form pan with parchment paper. Spray well with cooking spray.
Take the dough out of the fridge and let it come to room temperature for about ten minutes. Crumble the dough into the pan. Use the back of a measuring cup to flatten the dough in the inside bottom of the pan as evenly as possible. Pat the sides of the pan with the dough to ensure you build up a good solid even side. Once formed, use a fork to dock the bottom and the sides of the dough.
Bake at 350°F for about 10-15 minutes or until the sides are just lightly browned. Out of the oven, use the back of a spoon to flatten the bottom and sides of the dough. The dough will appear slightly under-cooked, however, it will continue to cook as the tart shell cools in the pan. Set to the side to cool, while you work on the filling. In a small bowl, pour the powdered gelatin over the cold water. Set aside to allow to bloom for about five minutes.
Combine the lemon juice, zest, whole eggs, yolks and sugar in a medium sized bowl and place over a pot of simmering water over medium-high heat. Begin whisking constantly until the mixture reaches 180°F and it becomes much thicker. The mixture should be able to coat the back of a spoon.
Once it reaches 180°F, take off the heat. Whisk in the bloomed gelatin, vanilla extract and the diced butter, a few pads at a time. Keep whisking until everything is dissolved and combined.
Immediately pour the filling into the prepared tart shell. Refrigerate for at least three hours or preferably overnight.
Take the tart out of the fridge and top with whatever fruit you'd like in any design you'd like.
Melt the strawberry preserves in a microwave or in a pot. Add the water and mix. Use a pastry brush to dab on the preserves mixture on top of the fruit. Cut into the tart and enjoy!
See how I do it:
Prepare your sugar cookie dough the day prior. Refrigerate overnight. Next day, remove dough from fridge and let it come up to room temperature for about ten minutes. Prep your 10 or 11" spring form pan with parchment paper. Spray well with cooking spray. Crumble the dough into the pan. Use the back of a measuring cup to flatten the dough in the inside bottom of the pan as evenly as possible. Pat the sides of the pan with the dough to ensure you build up a good solid side. Once formed, use a fork to dock the bottom and the sides of the dough. Bake at 350°F for about 10-15 minutes or until the sides are just lightly browned. Out of the oven, use the back of a spoon to flatten the bottom and sides of the dough. The dough will appear slightly under-cooked, however, it will continue to cook as the tart shell cools in the pan. Set to the side to cool, while you work on the filling. In a bowl, sprinkle the powdered gelatin over the cold water and allow to sit and bloom for about five minutes. Set aside. Combine the lemon juice, zest, whole eggs, yolks and sugar in a medium sized bowl and place over a pot of simmering water over medium-high heat. Begin whisking constantly until the mixture reaches 180°F and it becomes much thicker. The mixture should be able to coat the back of a spoon. Once the curd reaches 180°F, take the bowl off the heat. Whisk in the bloomed gelatin, vanilla extract and the diced butter, a few pads at a time. Keep whisking until everything is dissolved and combined. Pour the filling into the prepared tart shell. Refrigerate for at least three hours or preferably overnight. Take the dough out of the fridge and top with whatever fruit you'd like in any design you'd like. Melt the strawberry preserves in a microwave or in a pot over medium heat. Add the water and mix. Use a pastry brush to dab on the preserves mixture on top of the fruit. Cut into tart and enjoy! Keep tart refrigerated when not serving.
Will last for about five days in fridge, though it's best within the first couple of days. Will last week if not topped with fruit.
If you like very tart lemon flavor, you can sub the medium lemons for larges.
You can obviously sub the berries for different berries or any fruit you'd like!
Ingredients
Instructions
Notes
