Lemon Cream Mixed Berry Tart
User Reviews
5
18 reviews
Excellent
Lemon Cream Mixed Berry Tart
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This mixed berry tart is an elegant and refreshing addition to any summer dessert table. Both the crust and the pastry cream can be made a day or two in advance of serving. (Store the pastry cream in the refrigerator.) To maintain a crisp crust, assemble the tart within an hour of serving.This recipe can be made in either ONE, 11-12 inch tart pan; TWO, 8-9 inch tart pans; or TWO, 4x14 inch tart pans (pictured).
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Ingredients
Lemon Pastry Cream
- 2 cups half and half
- 2/3 cups granulated sugar , divided
- pinch salt
- 5 large egg yolk
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice fresh
- 4 tablespoons butter room temperature, unsalted
- 2 teaspoons lemon finely grated, zest
Tart Assembly
- 1 recipe Pâte Sucrée blind baked and cooled completely, almond variation
- 1 cup strawberries tops removed and sliced, California Giant Berry Farms brand
- 1 cup blueberries California Giant Berry Farms brand
- 1/2 cup raspberries California Giant Berry Farms brand
- 1/2 cup apricot jelly
- 1/2 cup apple jelly
- 1/2 cup Red currant jelly
- 1 tablespoon water or Limoncello
Instructions
Make the Lemon Pastry Cream
- Combine half and half, 1/3 cup sugar, and salt in a heavy-bottomed saucepan. Heat until bubbles form around the edges and wisps of steam rise from the pot. Remove from heat.
- While half and half mixture is heating, whisk together egg yolks, remaining 1/3 cup sugar, and cornstarch in a bowl until a light yellow color.
- Slowly add about half of the hot half and half mixture to the egg yolk mixture, whisking constantly. ("Tempering" the eggs.) Whisk tempered eggs into the remaining half and half mixture. Cook over medium-low heat, whisking constantly, until thick and smooth. (Mixture will coat the back of a spoon.)
- Remove from heat and whisk in vanilla extract, lemon juice, and butter until smooth. Pass mixture through a mesh strainer into a bowl and discard any small egg solids. Stir in lemon zest.
- Cover pastry cream with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until well chilled.
Assemble the Tart
- Spoon chilled pastry cream into tart shell and spread to an even layer. Top with strawberries, blueberries, and raspberries.
- In a small saucepan, heat jelly with water (if using), just until melted. Pass through a fine mesh sieve to remove any bits of fruit in the jelly. If using Limoncello instead of water, add it after straining.
- Lightly brush the berries with the glaze. Slice the tart into wedges and serve immediately.
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
55g
(18%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
152mg
(51%)
Sodium
140mg
(6%)
Potassium
183mg
(4%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
550IU
(11%)
Vitamin C
18.9mg
(21%)
Calcium
93mg
(9%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 140mg | 6% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 18.9mg | 21% |
| Calcium | 93mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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