Berry Lemon Tart

Need a lacto ovo vegetarian dessert? Berry Lemon Tart could be an outstanding recipe to try. One portion of this dish contains roughly 8g of protein, 50g of fat, and a total of 684 calories. This recipe serves 6. For 96 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 372 people were glad they tried this recipe. Head to the store and pick up butter, sugar, whipped cream, and a few other things to make it today. It is brought to you by Your Homebased Mom. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns a solid spoonacular score of 42%. If you like this recipe, you might also like recipes such as Lemon-Berry Tart, Berry Tart With Lemon Curd Mascarpone, and Lemon Cream and Berry Tart With Coconut Crust.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place butter in the bowl of a stand mixer.Using the dough-hook attachment, stir on medium speed, slowly adding the dry ingredients. Add water and continue to stir until dough forms.Remove dough onto a lightly floured surface; roll out with a rolling pin to thick and cut to fit into tart pans.Place individual pieces of dough into tart plans. Check half way through baking time and if crust has puffed up deflat with a fork.Bake in oven preheated to 350 F for 15 minutes.Spread the egg wash over all the tarts. Bake for 10 minutes longer and cool at room temperature.Combine eggs, sugar, lemon peel and juice in the top of a double boiler; place over bottom of double boiler filled with boiling water. (Note: water in bottom of double boiler should not touch the top pan).Cook egg mixture beating constantly with a wire whisk until it begins to thicken and ribbons form when whisk is lifted from the mixture.Add the butter, one tablespoon at a time. Once all of the butter is incorporated into the mixture, remove from the pan and refrigerate the curd.Remove tarts from pans.Add lemon curd to each tart shell.Sprinkle fresh berries over each tart and top with whipped cream.

 

Step by step:

1. Place butter in the bowl of a stand mixer.Using the dough-hook attachment, stir on medium speed, slowly adding the dry ingredients.

2. Add water and continue to stir until dough forms.

3. Remove dough onto a lightly floured surface; roll out with a rolling pin to thick and cut to fit into tart pans.

4. Place individual pieces of dough into tart plans. Check half way through baking time and if crust has puffed up deflat with a fork.

5. Bake in oven preheated to 350 F for 15 minutes.

6. Spread the egg wash over all the tarts.

7. Bake for 10 minutes longer and cool at room temperature.

8. Combine eggs, sugar, lemon peel and juice in the top of a double boiler; place over bottom of double boiler filled with boiling water. (Note: water in bottom of double boiler should not touch the top pan).Cook egg mixture beating constantly with a wire whisk until it begins to thicken and ribbons form when whisk is lifted from the mixture.

9. Add the butter, one tablespoon at a time. Once all of the butter is incorporated into the mixture, remove from the pan and refrigerate the curd.

10. Remove tarts from pans.

11. Add lemon curd to each tart shell.Sprinkle fresh berries over each tart and top with whipped cream.

Nutrition Information:

covered percent of daily need

 

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