If you want to take advantage of the season’s fresh berries, here’s a berry tart that showcases them quite nicely. And you might have all the ingredients for it right now! Well, maybe you don’t have 7 cups of berries hanging out in the refrigerator, but all the other components of the recipe from the coconut crust to the lemon custard are made with pantry staples, so you can assemble the tart and run to the store or farmer’s market for the filling.
The other nice thing about this tart is that it can be halved. The full version is made in a 10 inch removable bottom tart pan, but I was able to halve the recipe quite easily and fill two 4 inch removable bottom tart pans. You could also make smaller mini tarts if those are the type of tart pans you have, but obviously you’d need to reduce the baking time.
And finally, I apologize for the photo. I took it before removing the side from the tart pan, but I promise it came off easily and the tart’s crust has a nice, solid, structure.
- 1 cup all-purpose flour
- 3/4 cup shredded sweetened flaked coconut
- 2 tablespoons sugar
- 6 tablespoons salted butter, softened**
- 1 egg yolk
- 4 large egg yolks
- 6 tablespoons salted butter, room temperature
- 1/3 cup sugar
- 1 tablespoons cornstarch
- 1 ½ teaspoons lemon zest -- or more to taste
- 2-3 tablespoons fresh lemon juice
- 1 cup heavy cream
- 5 cups raspberries
- 2 cups blueberries
- Preheat oven to 350 degrees F. Grease a 10 inch removable bottom tart pan with shortening or butter or grease four 4 inch tart pans.
- In a mixing bowl, stir together flour, coconut and sugar. Add butter and egg yolk and mix everything until crumbly. Press into bottom and up the sides of the tart pan (or pans). Set the tart pan on a baking sheet and press a sheet of foil loosely into the pan to cover coconut mixture. Bake covered with foil for 15 minutes. Remove foil and bake another 8 to 10 minutes or until edges are browned.
- Meanwhile, make the lemon filling.
- Whisk the egg yolks in a small mixing bowl and set next to the stove.
- Combine the sugar, cornstarch and room temperature butter in a small saucepan. Turn on the heat and whisk constantly over medium heat until it begins to boil. Turn the heat down to medium-low and immediately pour a small amount of hot mixture into egg yolks, whisking constantly, then pour egg yolk mixture back into pot, whisking constantly on medium- low to prevent lumps. Whisk and stir until mixture coats a spoon. If you get any little lumps of egg, strain the mixture into a clean bowl. If there aren’t any lumps, just pour it in the bowl. Stir in the lemon zest and juice. Cover and chill for about an hour.
- When ready to assemble, whip the cream until stiff peaks start to form. Fold the cream in with the lemon mixture. Spread it in the tart pan.
- Arrange the fruit decoratively over the lemon mixture.