Monday, April 9, 2012

Lemon Berry Tart with Almond Crust

I love when so many of my favorite flavors are combined into one fabulous treat!!  For the past few years I’ve been making a dessert for Easter dinner at my mom’s house, and it almost always involves lemon!

We always have a chocolate bunny cake, so that’s why I go for fruity when making a dessert for my family’s Easter celebration.

I love lemon. Lemon in savory dishes, lemon in desserts, lemon in drinks…you name it.  If there’s lemon in it, chances are I like it…a lot!


You might also know by now that I love making tarts.  Much easier than pies, in my opinion, and they turn out much fancier looking!  It’s a win-win.

Another one of my favorite flavors when it comes to desserts is Almond.  Almond cookies, croissants (!!), paste, cake, coffee…oh yes.  Definitely a go-to flavor for me.  Not to mention just snacking on raw almonds.  Perfect snack.

I started with a classic sweet tart dough (pate sablee) recipe.  Swapped half of the flour out for almond flour, and slightly reduced the sugar and butter.   


The filling is a simple lemon curd (a lighter version even!), with freshly whipped cream folded in to create a velvety light lemon mousse.


As far as the berries?  My sous chef (Brian) sliced up the strawberries for me and I just sort of winged it on the design!  The green tops of the strawberries actually were looking nice so I decided to use those as well for decor.


Almond Tart Crust
adapted from the TartineTartine cookbook
  • 4 Tbsp butter, room temp (if using unsalted, add 1/8 tsp salt)
  • 3 T sugar (I used organic cane sugar)
  • 1 egg, room temp
  • 1 cup all purpose flour
  • 1 cup almond flour (blanched almond flour/meal, not the TJ's almond meal)
In a mixer, using the paddle attachment, mix together butter (and salt if needed) and sugar on medium speed until smooth.  Add the egg, mix until incorporated.  Add remaining ingredients and mix until incorporated, scraping down the sides with a spatula when needed.  The dough will form and stick together.


Form into a ball, wrap in plastic wrap, and chill for at least 2 hours.
When ready to bake, heat the oven to 325.  Take out your dough.  Flour your working surface, your rolling pin, and a little on your dough ball.  Roll out dough until just larger than your tart pan.  My pan is roughly 8”x11”, but you could also use a round 9” pan. 


I use a floured spatula to loosen the dough from the counter, roll it onto the rolling pin and then transfer it to the tart pan.



Lightly push dough into the pan, and use excess pieces to patch broken spots until the pan is nicely covered.


Poke a few holes in the bottom with a fork.


Bake for 12-15 min until just barely golden.  Mine had hardly even changed color.  Let cool. 
Lemon Curd
adapted from Cooking Light
  • 2/3 cup sugar
  • 1 Tbsp lemon zest
  • 2 eggs
  • 1/2 cup fresh lemon juice
  • 2 Tbsp butter
Combine sugar, zest, and eggs in a small/medium sauce pan.  Whisk together, then heat on medium, constantly stirring until sugar looks dissolved (2-3 minutes).  Add lemon juice and continue stirring until mixture begins to thicken (about 5 min).  Continue cooking and stirring for 1 more minute, or until desired thickness is reached.  Remove from heat, add butter, and stir until the butter melts and is incorporated.  Cool completely.



Lemon Mousse
  • I batch Lemon Curd
  • 8 oz Heavy Cream
  • 2 Tbsp sugar
Add cold heavy cream to a mixing bowl and beat on med/high until frothy.  Add sugar, and continue beating just until stiff peaks form.  In another large mixing bowl add lemon curd.  Then fold in whipped cream with a spatula until combined. 



Tart Assembly
  • tart shell
  • lemon mousse
  • berries (sliced strawberries, blueberries, and/or raspberries)
Spread mousse into tart shell and even out the top.  Then arrange berries on top in whatever way you’d like!



Lick the lemon mousse off those bowls, beaters, and spatulas…you earned it!! 
There was only 1 tiny piece left of this tart by the end of the day yesterday!  It was cool, creamy, refreshing, and not too sweet!!


I would also even go so far as to say that this dessert is somewhat on the healthy side of the dessert spectrum.  There is not much sugar, as far as tarts and pies usually go, and the filling is very light and fluffy. 

This may be my new favorite Easter dessert…I think it may show up again next year, if not sooner!! 


  1. Emily @ A Cambridge StoryApril 9, 2012 at 10:02 PM

    This look insanely good!! I want, I want!

  2. I also love lemon and desserts that aren't TOO sweet. This looks absolutely perfect!

  3. So, so, so pretty! I love lemon in desserts too :)

  4. oh my gosh! This is so darn pretty. Who could pass on this?? I really enjoy lemon too. Great dessert

  5. oh my, this sounds fabulous!!  i have some lemon curd in my fridge...  :)
    ps- made (and loved) the brussels sprouts slaw you posted recently!

  6. FunandFearlessinBeantownApril 10, 2012 at 9:26 AM

    Bridget, the tart looks absolutely stunning!

  7. That came out so well!  The fruit decoration on the top is beautiful!

  8. I'm so impressed with your tart making skills!

  9. Olivia YaraskavitchApril 10, 2012 at 10:24 AM

    Wow that actually looks delicious.

  10. The tart looks gorgeous! Awesome job on the design. As you know, I love making tarts too. I'm really hoping this year can be the year of tarts!

  11. This looks so yummy! I love lemon too, I actually made a dessert with lemon mousse for Easter this year too, a trifle with lemon mousse, lemon cake, and lots of fresh berries. It makes for a seriously refreshing and beautiful meal ending.

  12. You say not to use almond meal but rather use blanched almond flour...yet you have a picture of Bob's Red Mill Almond Meal/Flour.  So can I use my own ground almond meal for the tart crust??

  13. I think if you use blanched almonds that should be fine!
    Sorry for the confusion, for me the Bobs Red Mill is more of an almond flour, and when I use almond "meal" I use the less expensive trader joes version which is not made from blanched almonds. I'll fix the recipe, thanks!