Lemon Berry Tart

READY IN: 28mins
YIELD: 1 Tart




  • Melt stick of butter in the microwave (20-30 seconds on high).
  • Blend together Graham Cracker crumbs, sugar, butter, cinnamon, and cardamon (if using) until it is well incorporated and looks like wet sand.
  • Press half the mixture into the sides of a tart pan or pie plate using a measuring cup and your thumb to form the edge. Then press the rest of the mixture into the bottom for the base, and pressing firmly and sealing with the sides.
  • Put the crust shell into the refrigerator to set up while you construct the fillings.
  • In a medium bowl, beat lemon curd with a whisk until it is broken up and easily spread.
  • Fold 1/3 of the Whipped Cream into the lemon curd until well incorporated.
  • Fold in the remaining cream mixture until combined, and set aside.
  • Spread the Lemon mixture into the prepared crust (doesn't need to be perfect - you're gonna cover it with the berries), and place back in the fridge.
  • In a microwave safe bowl, melt Red Currant Jelly (approx 45-60 seconds on high).
  • Pour all the berries into the bowl and coat the berries by tossing them with a rubber spatula - taking care not to damage or break up the berries.
  • Spread berries over top of the custard mixture, pressing into place.
  • Wrap the tart in plastic wrap until ready to serve.