This Mixed Berry Tart, made with a sweet French pastry crust and rich lemon pastry cream, was developed in partnership with California Giant Berry Farms. As always, all opinions expressed are my own.

Exquisite Lemon Cream Mixed Berry Tart, a perfect summer dessert

Contents

Indulge in Summer Bliss: The Ultimate Lemon Cream Mixed Berry Tart

As the vibrant days of summer gradually begin to wane, many of us find ourselves holding onto every last ray of sunshine and the delightful flavors that define the season. With Labor Day weekend just around the corner, it’s the perfect time to savor those quintessential summer moments, and what better way to do so than with a spectacular dessert that captures the essence of warmth and freshness? This Lemon Cream Mixed Berry Tart is an exquisite treat, perfectly blending elegant French patisserie techniques with the bright, natural sweetness of fresh berries.

There are few summer desserts that can rival the sheer joy of a fresh fruit tart. Imagine a forkful: the delicate crispness of a sweet French pastry crust, giving way to a rich, silken lemon pastry cream, all crowned with an abundance of juicy, ripe berries. It’s a symphony of textures and flavors that tantalizes the palate and leaves a lasting impression. This mixed berry tart doesn’t just taste incredible; it also boasts an undeniably impressive appearance that makes it a showstopper on any dessert table.

One of the many beauties of this recipe is its make-ahead potential. All major components – the pastry crust and the lemon pastry cream – can be prepared in advance, streamlining your entertaining efforts. In fact, for optimal texture and flavor, it’s preferable to assemble the tart just before serving, ensuring the crust remains delightfully crisp. This flexibility makes it an ideal choice for elegant entertaining without the last-minute stress, allowing you to focus on enjoying the company of friends and family.

Fresh California Giant blueberries, strawberries, and raspberries, perfect for tart filling

Crafting the Heart of the Tart: Silken Lemon Pastry Cream

At the core of this magnificent tart lies a luscious lemon pastry cream, an elevated twist on the classic Crème Pâtissière. This essential French custard is traditionally thickened with flour or cornstarch (or sometimes both) to achieve its characteristic rich, smooth, and indulgent texture. It forms the perfect canvas for countless desserts, from elegant fruit tarts to layered Napoleons (Mille-feuille).

My love for the bright complement of lemon with berries inspired the creation of this specific lemon pastry cream. By incorporating fresh lemon juice and zest after the custard has cooked, we infuse the cream with a vibrant citrus note that elevates the entire dessert. This subtle hint of lemon brings a beautiful brightness and refreshing zestiness to the otherwise rich pastry cream, ensuring it’s never too heavy or cloying. The lemon flavor enhances the natural sweetness of the berries without becoming overly tart or dominant, creating a harmonious balance.

The convenience of this lemon pastry cream is another major highlight. It can be prepared entirely in advance, making it a fantastic component for stress-free baking. Simply store it in the refrigerator for up to two days before you plan to serve your tart. A crucial tip for maintaining its exquisite texture and preventing a “skin” from forming on the surface is to place a piece of plastic wrap directly onto the surface of the cream, ensuring no air is trapped between the cream and the wrap. This simple step guarantees a perfectly smooth and creamy filling every time.

Lemon pastry cream being added to a golden tart shell

The Foundation of Perfection: Pâte Sucrée, A French Sweet Pastry Crust

A truly exceptional tart begins with an exceptional crust, and for this mixed berry delight, we turn to the elegant Pâte Sucrée (pronounced pat su-KRAY). This “sweet pastry dough” is one of the three fundamental French shortcrust doughs, alongside pâte brisée (shortcrust pastry) and pâte sablée (sandy pastry dough). Unlike the flaky, layered texture characteristic of traditional American pie crusts, *pâte sucrée* is distinguished by its more crumbly, cookie-like consistency. While it still boasts a delightful buttery richness, its crisp shell provides a robust yet tender foundation that can expertly support moist fillings like custards and fresh fruits without becoming soggy.

What gives pâte sucrée its wonderfully rich and tender quality is the inclusion of egg yolks and a touch of heavy cream in its preparation. These ingredients contribute to a dough that is not only flavorful but also structurally sound, perfect for holding decadent fillings. When you roll out *pâte sucrée*, you might find it more delicate and prone to cracking than other doughs. This is perfectly normal and nothing to worry about! Its forgiving nature means that any cracks or tears can be easily mended. Simply press pieces of excess dough into the damaged areas as you fit it into your tart shell, and once baked, the imperfections will be entirely undetectable, leaving you with a flawless, golden crust.

For this Lemon Cream Mixed Berry Tart, a crucial step is to fully bake the crust before adding the filling, a technique known as “blind-baking.” This process ensures the crust is perfectly cooked through and remains crisp once the moist pastry cream is added. Comprehensive instructions for blind-baking, along with the detailed recipe for the almond variation of *pâte sucrée*, can be found on my “Essentials” page. Just like the pastry cream, the baked tart shell offers fantastic flexibility, as it can be prepared a day in advance and stored at room temperature until you are ready for assembly.

Finished Lemon Cream Mixed Berry Tart ready to be served

The Vibrant Berries: A Symphony of Freshness

No mixed berry tart is complete without an abundance of fresh, ripe berries. This recipe truly shines with the inclusion of premium strawberries, blueberries, and raspberries from California Giant Berry Farms. Their commitment to quality ensures that each berry bursts with natural sweetness and vibrant flavor, making them the perfect topping for our elegant tart. The medley of colors and shapes – bright red strawberries, deep blue blueberries, and delicate pink raspberries – creates an incredibly appealing visual display, turning your dessert into a true work of art.

Selecting the freshest berries is key. Look for plump, firm berries with rich, consistent coloring. Strawberries should be bright red, blueberries should have a dusty bloom, and raspberries should be soft but not mushy. Beyond their irresistible taste and beauty, berries are also packed with antioxidants and vitamins, adding a wholesome touch to this indulgent treat. They provide a delightful contrast in texture and a natural tang that balances the rich pastry cream and sweet crust.

Lemon Cream Mixed Berry Tart: The Recipe

Lemon Cream Mixed Berry Tart

by Amanda Biddle

This mixed berry tart is an elegant and refreshing addition to any summer dessert table. Both the crust and the pastry cream can be made a day or two in advance of serving. (Store the pastry cream in the refrigerator.) To maintain a crisp crust, assemble the tart within an hour of serving.

This recipe can be made in either ONE, 11-12 inch tart pan; TWO, 8-9 inch tart pans; or TWO, 4×14 inch tart pans (pictured).

Prep Time: 2 hours 10 minutes

Cook Time: 25 minutes

Total Time: 2 hours 35 minutes

Servings: 8 servings

Ingredients

Lemon Pastry Cream

2 cups half and half
⅔ cups granulated sugar, divided
pinch salt
5 large egg yolks
¼ cup cornstarch
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
4 tablespoons unsalted butter, room temperature
2 teaspoons lemon zest, finely grated

Tart Assembly

1 recipe pâte sucrée (almond variation), blind baked and cooled completely
1 cup California Giant Berry Farms strawberries, tops removed and sliced
1 cup California Giant Berry Farms blueberries
½ cup California Giant Berry Farms raspberries
½ cup apricot, apple, or red currant jelly
1 tablespoon water or Limoncello

Instructions

Make the Lemon Pastry Cream

Combine half and half, 1/3 cup sugar, and salt in a heavy-bottomed saucepan. Heat until bubbles form around the edges and wisps of steam rise from the pot. Remove from heat.
While half and half mixture is heating, whisk together egg yolks, remaining 1/3 cup sugar, and cornstarch in a bowl until a light yellow color.
Slowly add about half of the hot half and half mixture to the egg yolk mixture, whisking constantly. (“Tempering” the eggs.) Whisk tempered eggs into the remaining half and half mixture. Cook over medium-low heat, whisking constantly, until thick and smooth. (Mixture will coat the back of a spoon.)
Remove from heat and whisk in vanilla extract, lemon juice, and butter until smooth. Pass mixture through a mesh strainer into a bowl and discard any small egg solids. Stir in lemon zest.
Cover pastry cream with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until well chilled.

Assemble the Tart

Spoon chilled pastry cream into tart shell and spread to an even layer. Top with strawberries, blueberries, and raspberries.
In a small saucepan, heat jelly with water (if using), just until melted. Pass through a fine mesh sieve to remove any bits of fruit in the jelly. If using Limoncello instead of water, add it after straining.
Lightly brush the berries with the glaze. Slice the tart into wedges and serve immediately.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

Serving Suggestions and Enjoyment

Once your Lemon Cream Mixed Berry Tart is assembled and beautifully glazed, it’s ready to be the centerpiece of your gathering. This tart is best served chilled or at a cool room temperature, allowing the flavors of the lemon cream and fresh berries to truly shine. Slice it into elegant wedges, and watch as your guests delight in its vibrant colors and irresistible taste. It’s not just a dessert; it’s an experience that evokes the joy and freshness of summer.

This tart is incredibly versatile for various occasions. It’s perfect for a Labor Day BBQ, a sophisticated garden party, a refreshing brunch, or simply as a special treat to share with loved ones. Its make-ahead components make it a fantastic option for hosts who want to minimize last-minute kitchen time, ensuring you can relax and enjoy the celebration. The combination of crisp pastry, smooth lemon cream, and bursting fresh berries makes for a light yet satisfying finish to any meal.

Embrace the last days of summer with this stunning Lemon Cream Mixed Berry Tart. It’s a testament to the beauty of fresh, seasonal ingredients and classic French pastry techniques, brought together in a dessert that is as delightful to behold as it is to taste. Whether you’re a seasoned baker or new to the world of tarts, this recipe offers a rewarding experience and a truly memorable dessert that your family and friends will rave about.

We hope you enjoy this delightful recipe! We’d love to hear your thoughts. Please rate and comment below to share your experience with this Lemon Cream Mixed Berry Tart!