Summer Berry Tart
Total Time
3 hours and 5 minutes
Prep Time
2 hours and 20 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(8)
Ingredients
8 servings
- 3⁄4 cup butter, unsalted, room temperature
- 1⁄3 cup sugar
- 1 1⁄2 cups flour, all purpose
- 1⁄4 teaspoon salt
- 1 14 ounce can sweetened, condensed milk
- 1/2 cup sour cream
- zest from 2 lemons (about 2 tablespoons) or sub lime
- 1/4 cup fresh lemon juice ( or lime juice)
- 1 teaspoon vanilla
- 1 large egg yolk
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla
- 1 teaspoon lemon or lime zest, chopped
- 3 tablespoons sugar
- 1 teaspoon corn starch
- 2 cups fresh berries like blueberries, raspberries, blackberries or wild strawberries
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Preparation
Step 1
Preheat oven to 350F
Step 2
To make the crust, place butter, sugar and salt in a stand mixer, and with paddle attachment, whip on medium speed until light and fluffy, scraping down sides if necessary, about 3 minutes.
Step 3
Add flour, and beat on low speed for 30- 45 seconds or until it resembles course sand.
Step 4
Pat crumbled dough down into a 9 or 10 inch tart pan with removable bottom, then prick bottom all over with fork. Bake 20 minutes until golden. Remove and let cool. You can make this ahead.
Step 5
Make the filling. Mix all ingredients together with a fork, in a medium bowl.
Step 6
Once smooth, pour filling into the cooled tart shell. Bake 15 minutes @ 350F or just until set.
Step 7
Remove and chill for 2 hours or overnight.
Step 8
Make the whipped cream. In a stand mixer with the whisk attachment, whip the cream, sugar, vanilla, zest, cornstarch until stiff peaks form.
Step 9
Spoon the whipped cream over the chilled tart. Top with fresh berries and serve.
Step 10
Save recipe for the next time?
