Red Berry Tart With Lemon Cream Filling
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
1 tart
- Serves:
- 6-8
ingredients
- 295.73 ml all-purpose flour
- 59.14 ml cornstarch
- 73.94 ml confectioners' sugar
- 103.53 ml butter
- 4.92 ml vanilla extract
- 2 egg yolks, beaten
-
For the filling
- 236.59 ml cream cheese
- 44.37 ml lemon curd
- 1 lemon, juice and rind of, grated
- confectioners' sugar, to sweeten (optional)
- 473.18 ml mixed red berries
- 44.37 ml red currant jelly
directions
- Sift the flour, corbstarch and confectioner's sugar together, then rub in the butter until the mixture resembles bread crumbs.
- Beat the vanilla into the egg yolks, then mix into the crumbs to make a firm dough, adding cold water if necessary.
- Roll out the pastry and line a 9-inch round tart pan, pressing the dough up the side after trimming. the shell of the tart with a fork and let it rest in the fridge for 30 minutes.
- Preheat the oven to 400°F Line the shell with waxed paper, and baking beans. Place pan on a baking sheet and bake for 20 minutes, removing beans and paper for the last 5 minutes. When cooked, cool and remove the pastry shell from the tart pan.
- Cream the cheese, lemon curd and lemon rind and juice, adding confectioner's sugar to sweeten, if desired. Spread the mixture into the tart shell.
- Top the tart with the fruits. Gently warm the red currant jelly and trickle it over the fruits just before serving.
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