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Lemon Tart with Driscoll's Blackberries
Lemon Tart with Driscoll's Blackberries

Description

Blackberries and lemon come together in this summery treat. Each crumbly tart shell holds a generous dollop of lemon curd lightened with whipped cream, giving it a mousse-like texture. Blackberry sauce is swirled in for a sweet contrast. All the blackberry lemon tart components for this recipe can be made a day ahead leaving just the assembly for the day of.

Crust
  • 1 1/3 Cups all-purpose flour
  • 3 Tablespoons sugar
  • 1 Tsp. cornstarch
  • 1/4 Tsp. kosher salt
  • 1/2 Cup (1 stick) unsalted butter, cold and cubed
  • 1 large egg yolk, lightly beaten
Filling
  • 1/3 Cup sugar
  • 1/4 Tsp. kosher salt
  • 1 large egg
  • 2 egg yolks
  • 1 Tbsp. grated lemon zest
  • 1/3 Cup lemon juice
  • 2 Tablespoons unsalted butter, cubed
Sauce
  • 1 Package (6 ounces) Driscoll’s Blackberries
  • 2 Tablespoons sugar
  • 1/8 Tsp. kosher salt
  • 2 Teaspoons lemon juice
Assembly
  • 1/2 Cup heavy cream
  • 1 Package (6 ounces each) Driscoll’s Blackberries
Crust
  1. PLACE 1 1/3 cups all-purpose flour into a food processor.
  2. ADD 3 tablespoons sugar.
  3. ADD 1 teaspoon cornstarch.
  4. ADD 1/4 teaspoon kosher salt.
  5. PULSE until combined.
  6. ADD 1/2 cup (1 stick) unsalted butter, cold and cubed.
  7. PULSE until butter pieces are the size of small peas.
  8. DRIZZLE IN 1 large egg yolk, lightly beaten.
  9. PROCESS until dough clumps together and ADD 1 teaspoon water and PULSE again if dough does not come together.
  10. DIVIDE dough into 6 portions, each about 1.9 ounces.
  11. PRESS each dough portion into bottom and up sides of a 3-inch tart tin.
  12. PRICK bottoms of each tart shell with a fork.
  13. COVER shells with plastic wrap and FREEZE 1 hour.
  14. PREHEAT oven to 325°F.
  15. BAKE tart shells 15 minutes and gently PRESS DOWN tart shell bottoms with the back of a spoon if puffed up.
  16. ROTATE tart shells and BAKE 15 minutes longer or until golden brown.
  17. COOL tart shells on a rack and REMOVE from tins.
Filling
  1. PLACE 1/3 cup sugar into a heavy-bottomed saucepan.
  2. ADD 1/4 teaspoon kosher salt.
  3. ADD 1 large egg.
  4. ADD 2 large egg yolks.
  5. ADD 1 tablespoon lemon zest.
  6. ADD 1/3 cup lemon juice.
  7. WHISK to combine.
  8. COOK on medium-low heat and WHISK constantly until mixture reaches 175°F, about 4 – 5 minutes.
  9. CONTINUE COOKING and WHISKING another 2 –3 minutes until thickened.
  10. STRAIN mixture into a bowl through a fine-mesh sieve.
  11. ADD 2 tablespoons cubed butter, a couple of cubes at a time, and WHISK until butter is incorporated.
  12. PLACE plastic wrap directly onto surface of mixture and REFRIGERATE until chilled, about 2 hours.
Sauce
  1. PLACE 1 package (6 ounces) blackberries into a small saucepan.
  2. ADD 2 tablespoons sugar.
  3. ADD 1/8 teaspoon kosher salt.
  4. BRING to a simmer over medium heat.
  5. REDUCE heat to low.
  6. CONTINUE to COOK and STIR often until berries break down and release juices, 4 –5 minutes.
  7. TURN OFF heat and STIR IN 2 teaspoons lemon juice.
  8. TRANSFER mixture to food processor and PROCESS until smooth. Optional: STRAIN sauce through a fine mesh sieve to remove seeds.
  9. REFRIGERATE until cold.
Assembly
  1. WHIP 1/2 cup heavy cream to medium peaks.
  2. FOLD whipped cream gently into chilled lemon curd.
  3. FILL each tart shell with a heaping spoonful of lemon cream and SMOOTH surface.
  4. DRIZZLE 1 – 2 teaspoons blackberry sauce over each tart and SWIRL using a toothpick or tip of a spoon. (Reserve any remaining blackberry sauce for swirling into yogurt or over pancakes!)
  5. GARNISH tarts with remaining 1 package (6 ounces) blackberries.
  6. CHILL tarts 30 minutes before serving.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g