Creamy Lemon Berry Tarts
Is there anything that screams spring more then lemon & berries?!
A classic & bright flavour, these tarts are divine. A smooth & rich pastry cream (made from scratch....you can do it!) topped with fresh berries with lemon, these tasty tarts are perfect to be served at your next brunch or back yard BBQ.
Don't be scared by making the pastry cream....trust me! I followed the King Arthur Flour directions to a tee & it turned out amazing. Give it a try! It's so luscious & creamy. So yummy!!! You can also make your own tart shells if you wish (I leave it up to the pros 😂). Enjoy!
Creamy Lemon Berry Tarts (Serves: 12)
Ingredients
For the pastry cream
- 3 cups milk
- 1/2 cup white sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/4 cup cornstarch
- 1 Tbsp flour
- 4 large egg yolks
- 4 Tbsp butter
For the tarts & compote
- 12 mini frozen tart shells
- 3/4 cup frozen mixed berries
- Juice & zest from 1 lemon
- 3 tbsp sugar
- 2 Tbsp corn starch
- 2 Tbsp water
Directions
For the pastry cream (directions from King Arthur Flour - thank you!)
In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, salt & vanilla. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.
Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk.
Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens; its temperature should reach 165°F. This is important: if the pastry cream doesn't reach 165°F on the stove top it won't set properly as it cools, and may be soft and runny.
Remove from the heat and strain through a fine strainer into a bowl set in an ice bath. Stir in the butter and vanilla extract (if you're using it). If you're going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it (see variations below).
Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), then refrigerate until cool.
For the tart shells & berry compote
While the pastry cream cools, bake tart shells as per instructions on the package. Once golden brown, set aside to cool completely.
While the shells bake, begin making the berry compote. Place mixed berries, lemon juice & zest and sugar in a medium sauce pan. Bring to boil over medium heat, stirring occasionally. Once boiling, whisk water and corn starch together in small bowl then add it to berry mixture. Whisk until incorporated. Bring mixture to boil and watch it thicken! Remove from heat and let cool completely.
To assemble
Place chilled pastry cream in piping bag with tip OR large ziplock bag with the corner snipped off. Place a dollop of cream in the center of the cooled tart shell. Spoon chilled berry compote on top & sprinkle on some lemon zest. Chill before serving. Lasts in the fridge for up to 3 days. Enjoy!