Lemon-Cream and Berries

Lemon curd, cream cheese, and fresh berries. Put it all on a puff pastry crust and you’ve got a simple rustic tart that is perfect for a weeknight summer dessert. It feels light, yet still indulgent and flavorful and can be made whatever size you desire.

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For the crust, I rolled my puff pastry to an 8×8 inch square and folded the edges over. Brush the pastry with egg was or water and sprinkle with granulated sugar. Poke the bottom with a fork and bake your pastry at 425 degrees fahrenheit until crisp and golden (20-25 minutes). This can be made with either store-bought or homemade puff pastry (of course from scratch is always preferable, time permitting).

The filling recipe is listed below and was spread onto the cooled crust, then topped with blackberries and blueberries (raspberries or strawberries would also be really good).

Lemon-Cream Cheese Filling Recipe

8 oz softened cream cheese (Neufchâtel could also work)

1 1/2 cups lemon curd (recipe below)

2-4 Tablespoons sugar

This filling is super simple and requires only two steps. First, beat the cream cheese and sugar until combined. Then add in lemon curd. Spread on tart crust.

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Lemon Curd Recipe

2 lemons

1/2 stick (4 Tablespoons) room temp. butter

3/4 cup sugar

2 eggs

1/4 cup lemon juice (juice of about two lemons)

pinch salt

Directions:

Cream the butter and sugar with electric mixer until well combined. Zest both lemons and add the zest to the butter mixture. Once the zest is combined, add eggs one at a time until incorporated.

Pour in lemon juice and add salt, then transfer mixture to a medium saucepan.

Heat in saucepan on medium-low, stirring constantly for about 10-15 minutes, or until thickened. Once the curd has thickened, it should be chilled in the fridge immediately. It keeps in a sealed glass container in the fridge for 1-2 weeks.

Yields 1 1/2 cups.

Though it is unconventional to cream the curd mixture before cooking it, it has worked really well for me in the past. Other than the curd, this recipe is super simple and could be even easier if using store-bought curd. I prefer to make mine myself, however, because it really doesn’t take too long at all and produces a wonderful result.

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Since this recipe requires lemon curd, I figured it would be the perfect dessert to welcome Mike home after he was away camping 🙂 He loves lemon desserts with berries, so he really enjoyed it! We actually both really enjoyed it, as did our neighbors, who received half of this tart.

 

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