The perfect warm weather dessert! This tart uses our easy “whole egg” lemon curd recipe and is actually pretty simple to make. It looks gorgeous and tastes amazing and easily converts to gluten and dairy free with our substitutions.
We talk you through this recipe in Episode 281 of our podcast. If you enjoy this tart, you may also like our recipes for Lemony Anise Teacake and Rhubarb Custard Cake.
Ingredients
Crust
1 ½ sticks of butter or dairy free butter, room temperature
1/2 cup granulated sugar
1 3/4 cup all-purpose flour or gluten free 1-1 flour
A pinch of salt
Whole Egg Lemon Curd
1/2 cup fresh lemon juice – we squeeze it fresh but the curd is still surprisingly good with bottled juice
1/2 cup sugar
3 large fresh chicken or duck eggs or 1 goose egg
6 tablespoons unsalted butter or dairy free butter, cut into chunks
2 cups (or more) of fresh blackberries
Directions
Make the tart crust.
Preheat the oven to 375 degrees. Spray or grease the bottom and sides of a 9” springform pan.
In a medium bowl, combine the butter and sugar and cream together until fluffy. Stir in the flour and gently mix until it’s blended into the butter mixture.
Empty the bowl into your tart pan and gently press the crust into place across the bottom and up the sides. Take your time and try to keep the crust as even as possible.
Place a piece of buttered or greased parchment or foil (buttered side down) into the tart and fill with rice, beans, or pie weights. Bake the crust for 15 minutes. Remove the weights and prick the crust all over with a fork. Bake for about 10 more minutes or until the crust is turning golden brown. Set aside to cool.
Make one recipe of our whole egg lemon curd (we walk you through this in Episode 22.) Whisk together juice, sugar, and eggs in a medium sized saucepan. Add butter and cook over moderately low heat, stirring almost constantly, until the curd is thick enough to hold marks of whisk or spoon across the bottom of the pan, about 5 or 6 minutes.
Pour finished curd into the tart shell. Allow it to set and cool. Refrigerate until ready to assemble and serve.
Assemble the tart.
Remove the tart from the refrigerator and place blackberries on their stem end, gently pressing into the lemon curd. Start from the middle of the tart and work outwards, essentially covering the tart with the berries. Sift powdered sugar over top if desired. Serve and enjoy!