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+ servings

Lemon Berry Tart

A light and summery tart filled with lemon cream and topped with fresh berries.


For the crust:

  • 1 ⅓ cup all-purpose flour (160 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter , cubed (113 grams)
  • 1 large egg yolk
  • 2-3 tablespoons ice water

For the filling:

  • 2 cups whole milk (500 ml)
  • 5 large egg yolks
  • ½ cups granulated sugar (100 grams)
  • ¼ cup cornstarch (28 grams)
  • Zest 1 lemon
  • ¼ cup unsalted butter , cubed (56 grams)
  • ½ teaspoon vanilla extract
  • 1 lemon , juiced
  • 2-3 cups fresh berries , such as strawberries, raspberries, blueberries and blackberries


  • 8-inch tart pan (preferably with removable bottom)


To make the crust:

  • Combine the flour, sugar and salt in a large bowl or the bowl of a food processor.
  • Add the cubed butter and cut into the other ingredients with a pastry blender until coarse and sandy, or if you're using a food processor, pulse in short bursts.
  • Whisk together the egg yolk and 2 tablespoons of the ice water. Add to the flour mixture and use a spoon or your hands (or a few pulses) to bring it together into a ball. If needed, add more ice water 1/2 tablespoon at a time.
  • Cover with plastic wrap and chill in the fridge 1 hour. (Can be made up to 3 days ahead.)
  • On a floured surface, roll the crust out to a rough 12 or 13-inch circle. Transfer to a greased 8-inch tart pan and press it in gently. Remove any overhanging crust.
  • Chill in the fridge 30 minutes. (Can be made up to 3 days ahead, cover with plastic wrap.)
  • Preheat oven to 375°F. Line chilled crust with greased foil and fill tart with baking weights, dry rice, or beans. Bake for 20 minutes.
  • Remove foil and weights and bake for 10 minutes more, until golden. Remove and cool completely.

For the filling:

  • Warm the milk in a medium saucepan over medium heat just until bubbles appear at the edges. Do not bring to a boil.
  • Meanwhile, whisk together the egg yolks, sugar, cornstarch, and lemon zest. Mixture will be very thick. When milk is warm, add to the egg mixture in a small steady stream while whisking constantly.
  • Return mixture to the saucepan and cook over medium heat until thick, while stirring constantly with a rubber spatula. This should take about 3-4 minutes.
  • Remove from heat and stir in butter, lemon juice, and vanilla extract.
  • Pour into a bowl and cover with plastic wrap, pressing it directly on the surface of the custard. Chill completely, 1-2 hours.

To assemble tart:

  • Stir cooled custard until smooth and spread into the tart crust.
  • Top tart with fresh berries. Serve immediately, or chill in the fridge for up to 2 hours. Tart is best the day it is assembled, but can be stored in the fridge for a few days.


  • Crust can be made in advance. Store crust dough in the fridge for up to 3 days and in the freezer for up to 1 month. Store baked (unfilled) tart shell at room temperature, covered with plastic wrap, for up to 3 days. 
  • Prepare the filling at any time while the crust dough is chilling or being baked, and up to 1 week in advance.


Calories: 400kcal, Carbohydrates: 43g, Protein: 7g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 198mg, Sodium: 109mg, Potassium: 189mg, Fiber: 2g, Sugar: 21g, Vitamin A: 825IU, Vitamin C: 28mg, Calcium: 104mg, Iron: 2mg
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