The star of these treats is the tangy but sweet custard filling which is complimented by fresh berries and a sweet glaze. I used a really simple oil pastry crust. This crust worked well because I made the tarts the night before and needed something that would not get soft or soggy overnight in the fridge. If you plan to serve the tarts right away, a nice flaky butter crust would work well too.
Here are the three main steps:
- Make and bake the pastry cups.
- Make and chill the lemon curd.
- Fill the pastry cups with lemon curd and top with berries and a homemade sweet glaze.
Lemon Berry Tart Recipe
You can buy prepared cups or make your own!
2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/4 cup cold milk
Heat the oven to 375 F. In a large bowl, combine the flour and salt. Measure the vegetable oil and the milk into the same liquid measuring cup but do not stir. Add to the flour/salt mixture; mix briskly to combine until the dough comes together into a ball.
Carefully push the circles into muffin tins. You can either use non-stick silicone muffin pans (as I did), or regular tin pans.
Part 2: Lemon Curd
While your pastry cups are cooling, prepare and chill the lemon curd.
Use this easy recipe for lemon curd.
Part 3: Fill and Top Tarts
- Prepared pastry cups
- Lemon curd
- Assorted berries (raspberries and blueberries work wonderfully!)
- 1/4 cup white sugar
- 1/4 cup water, plus 2 tablespoons
- 1.5 tablespoons cornstarch or cornflour