This Berry Tart with Lemon Curd is practically no bake – just bake the crust! The rest is filled with light homemade, silky lemon curd and fresh summer berries! If you haven’t tried your own lemon curd yet, now is the perfect chance. It’s a game changer!
Dish Count :: 1 Mixer, 1 Tart Pan, 1 Double BoilerOur blackberries are out of control, y’all. It’s madness. On our nightly walks with Huck, Ben and I scope out the latest blooms of fresh blackberries, picking our fill of the ripest berries, and letting Huck pick his own from the low hanging brushes. Yes, our dog even picks his own blackberries! It’s hard to resist them, especially when after basking in the summer sun, you can smell their sweetness wafting in the air as you walk by. Living in the PNW is a treat, and Ben and I wouldn’t have it any other way.
Of all the sweet and wonderful things about living in the PNW, another thing we have going for us, besides our wonderful native summer produce, ripe for the picking, is our dairy. I’ve grown up with Darigold, and I’ve been lucky enough to know that their butter is one of the biggest keys to my baking success. They’re an innovative company with a focus on the farmers and producers. Unlike other butters on the market, their unique churning method uses a vacuum churn method, or a European method reducing the air in the butter, leaving you with a creamier, more velvety, and more golden butter for all your needs.
When you look at comparative brands that can add upwards of 6% air to their butter in the churning process, that can add a lot of variation to your baking, and that’s not a risk I’m willing to make. Ben always laughs at me for the sheer number of pounds of butter in our fridge at any one time, but I maintain it’s a necessity.
Everything is better with better butter. Including lemon curd. Lemon curd is one of the true treats of the summer baking. If you are looking for an elegant – and SUPER EASY – dessert to serve to your friends, family or devour yourself, I won’t tell, this is just what you need. I maintain that tarts are one of the desserts in life that you can make that will always make you look like you have your ish together. They always look impressive but don’t take an culinary degree or fancy tools to make. Give this beauty a try and serve it to your dearest while the summer berries are at their brightest. Capture the best that summer has to offer.
Berry Tart with Lemon Curd
Pastry for Tart Shell
- 1 egg, beaten (for egg wash)
- 1 tsp water
- Pinch of salt
- 2 Tbsp powdered sugar
- 2 cups flour
- 1 cup (2 sticks) Darigold butter, softened to room temperature
- ½ cup (1 stick) Darigold butter
- Juice of 3 lemons
- Grated peel of 1 lemon
- ½ cup sugar
- 2 eggs
*Note* I used a 10" tart pan. Use mini-tart pans or a large tart pan following these same directions below for the pastry.
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 1/8” thick and cut to fit into tart pans. Place individual pieces of dough into tart plans and cover with parchment and baking beans. Bake in oven preheated to 350 °F for 15 minutes. Remove baking beans and parchment from the tart shells and 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.
Recipe from Darigold
*Note – this recipe was sponsored by Darigold. I was compensated for my time and photography. All opinions are my own. But I love their butter, amen!*