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Fresh Lemon Curd Fruit Tart Recipe Easy Perfect Berry Mosaic Dessert

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A bright, tangy lemon curd nestled under a jewel-toned mosaic of fresh berries on a crisp, buttery crust. This easy and refreshing tart is perfect for summer entertaining and impresses without stress.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g), sifted
  • 1/4 cup powdered sugar (30g)
  • 1/2 cup unsalted butter (115g), cold and cubed
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup fresh lemon juice (120ml), from about 3 lemons
  • 1 tablespoon lemon zest, finely grated
  • 3/4 cup granulated sugar (150g)
  • 3 large eggs, room temperature
  • 6 tablespoons unsalted butter (85g), cut into small pieces
  • Small pinch of salt
  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 3/4 cup fresh raspberries
  • 3/4 cup fresh blackberries
  • Optional: powdered sugar for garnish

Instructions

  1. Make the Tart Crust: In a large bowl, whisk together the all-purpose flour, powdered sugar, and a pinch of salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
  2. Whisk the egg yolk and vanilla extract together, then add to the flour mixture. Use a fork to gently combine until the dough starts to come together. If too dry, add 1 teaspoon cold water at a time, but do not overwork.
  3. Turn dough onto a lightly floured surface and knead once or twice to bring together. Flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes (up to 2 hours).
  4. Preheat oven to 350°F (175°C). Roll out chilled dough to fit a 9-inch tart pan. Press dough into pan, trim excess, and prick bottom with fork.
  5. Line crust with parchment paper and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights and parchment, then bake another 10 minutes until golden. Cool completely on wire rack.
  6. Prepare Lemon Curd: Whisk eggs, sugar, lemon juice, lemon zest, and a pinch of salt in a medium saucepan. Cook over low heat, stirring constantly, until curd thickens and coats back of spoon (8-10 minutes).
  7. Remove from heat and whisk in butter pieces until melted and smooth. Strain through fine mesh sieve if desired. Cover with plastic wrap pressed on surface and chill until ready to assemble.
  8. Assemble Tart: Pour chilled lemon curd into cooled tart shell and spread evenly. Arrange fresh berries on top in a mosaic pattern. Dust lightly with powdered sugar if desired.
  9. Chill assembled tart for at least 1 hour before serving to let flavors meld and curd set.

Notes

Use fresh lemons for best flavor and freshly grated zest for depth. Stir lemon curd constantly over low heat to avoid curdling. Chill tart shell and lemon curd thoroughly before assembling to keep crust crisp and curd set. Frozen berries can be used if thawed and drained well. For a glossier berry finish, brush with warmed apricot jam or simple syrup before serving. Blind bake crust to prevent sogginess. Variations include dairy-free, gluten-free, and seasonal fruit swaps.

Nutrition

Keywords: lemon curd tart, berry tart, fresh fruit tart, summer dessert, easy lemon tart, berry mosaic dessert

Find it online: https://lenatable.com/fresh-lemon-curd-fruit-tart-recipe-easy-perfect-berry-mosaic-dessert/