Summer Berry Tart Lemon (Printable Version)

Fresh berries, creamy lemon filling, and buttery crust combine for a sweet-tart summer dessert favorite.

# Ingredients:

→ Shortbread Crust

01 - 170 grams unsalted butter, at room temperature
02 - 67 grams granulated sugar
03 - 180 grams all-purpose flour
04 - 0.25 teaspoon fine sea salt

→ Lemon Filling

05 - 397 grams sweetened condensed milk
06 - 120 grams sour cream
07 - 2 tablespoons lemon zest, finely grated (from 2 lemons, or substitute lime zest)
08 - 60 millilitres freshly squeezed lemon juice (or lime juice)
09 - 1 teaspoon vanilla extract
10 - 1 large egg yolk

→ Whipped Cream and Topping

11 - 360 millilitres heavy whipping cream
12 - 1 teaspoon vanilla extract
13 - 1 teaspoon finely chopped lemon or lime zest
14 - 36 grams granulated sugar
15 - 1 teaspoon corn starch
16 - 300 grams assorted fresh berries (such as blueberries, raspberries, blackberries, or wild strawberries)

# Steps:

01 - Preheat oven to 175°C. Combine the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy, about 3 minutes, scraping down the sides as needed.
02 - Add the flour to the butter mixture and mix on low speed for 30 to 45 seconds or until the mixture resembles coarse sand.
03 - Press the crumbly dough into a 23–25 cm tart pan with a removable bottom. Prick the base evenly with a fork. Bake for 20 minutes or until golden. Remove from the oven and let cool completely.
04 - In a medium bowl, whisk together sweetened condensed milk, sour cream, lemon zest, lemon juice, vanilla, and egg yolk until smooth and fully combined.
05 - Pour the filling into the cooled tart shell. Bake at 175°C for 15 minutes, or just until the centre is set. Remove from the oven and refrigerate for a minimum of 2 hours or overnight.
06 - In a stand mixer fitted with the whisk attachment, whip heavy cream, sugar, vanilla, lemon zest, and corn starch until stiff peaks form.
07 - Generously spoon whipped cream over the chilled tart, then garnish with fresh berries. Serve immediately.

# Notes:

01 - For enhanced flavour, dust the finished tart with powdered sugar or garnish with shaved chocolate before serving.
02 - The tart shell can be baked a day ahead and stored at room temperature to ease preparation.
03 - For a gluten-free version, use a gluten-free shortbread base; increase the crust quantity by half for best results.

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