Blackberry-Lemon Cream Tart


by: Jenn

This tart is a variation on countless others made with lemon curd and various fruits. What makes this tart a little different is that the lemon curd is lightened with whipped cream. If you just want to line the perimeter with blackberries, then you only need a couple of dozen. You can also make it with strawberries, raspberries, or kiwi fruits.


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serves: 1

734 grams dough (sweetened basic pie and tart pastry dough, sweet crisp pastry dough, or extra buttery sweet pastry dough)

2/3 cup heavy cream

4 teaspoons sugar

1 cup lemon curd

2 pints blackberries

Apricot glaze (optional)

Nutrition Facts
Blackberry-Lemon Cream Tart

Servings Per Recipe: 1

Amount per Serving

Calories: 4129

  • Total Fat: 202.6 g
  •     Saturated Fat: 59.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 322.5 mg
  • Sodium: 3178.8 mg
  • Total Carbs: 523 g
  •     Dietary Fiber: 35.7 g
  •     Sugars: 206.8 g
  • Protein: 68.6 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Fold together the lemon curd and the whipped cream. Use a rubber spatula to transfer the lemon cream to a prebaked tart shell.

2.  Use an offset spatula to spread the cream over the surface of the tart, then arrange berries around or over the tart.

3.  Strawberry-Lemon Cream Tart

4.  To make a strawberry-lemon cream tart, cut a little wedge out of each strawberry to get them to nestle more tightly.

5.  Arrange the strawberries, starting on the outside and working in. Brush with glaze.

Cooks' note:
Use a 9 1/2-inch tart ring or fluted tart pan. Roll the dough into a round about two inches larger than the ring or pan and line the ring or pan with it. Prebake the tart shell.
Beat the cream to stiff peaks with the sugar. Fold the lemon curd and whipped cream together and spread the mixture in the prebaked tart shell. Arrange the berries on top and brush the fruit with the glaze.

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