Lemon Honey Berry Tart

April 18, 2018Lauren

This Lemon Honey Berry Tart is the sweet treat to impress this Spring! A delightfully simple dessert with the perfect ratio of sweet honey to tangy citrus! 

Lemon honey tart topped with mixed berries on a tall white cake stand in a crisp white kitchen.

A Quick and Simple Lemon Honey Berry Tart

I’ve always loved fruit filled desserts more than anything others. Pies, cobblers, and of course tarts are right in my wheelhouse! I was quite selfish when it came to this sweet treat because I created a tart that was exactly what I want in a dessert.

The buttery crust is good enough to be eaten by itself, but this lemon honey filling easily steals the show! The tart could of course be eaten as is, but the berries really do add that extra dimension of flavor bringing the whole dessert together.

It is quick, easy and a dreamy addition to the dessert table at your next gathering! 

Lemon honey tart topped with mixed berries on a tall white cake stand in a crisp white kitchen.

Tips For Making a Lemon Honey Berry Tart

  • Use a tart pan – This thing makes tart baking a breeze! I have this gold 10 inch tart pan and the best part (other than the gorgeous gold color) is that it has a removable bottom. Trust me, you want a tart pan with a removable bottom. This makes removing the tart stress free and the edges come out oh so pretty!
  • Chill your crust – Chill your crust in the freezer for 20 minutes before you bake it so your crust doesn’t do any shrinking while baking.

 

Lemon honey tart topped with mixed berries on a tall white cake stand in a crisp white kitchen.

How To Make a Lemon Honey Berry Tart

For the buttery crust: Combine flour, powdered sugar, lemon zest, grapefruit zest, and salt into food processor and pulse to combine. Add butter and process until the mixture comes together and forms a ball. Press dough into the pan and all the way up the edges with your fingers. Chill in the freezer for 20 minutes so your crust doesn’t do any shrinking while baking. Bake your tart shell for 18-20 minutes, or until golden brown, at 350 degrees. Cool on wire rack before filling.

For the lemon honey filling: In a medium saucepan, stir together the sugar and cornstarch. Whisk in the heavy cream, lemon zest, and lemon juice. Cook and stir over medium heat until it is barely boiling. Cook and stir 1-2 more minutes until thickened. Remove from heat. Stir in butter and honey until the butter has melted. Stir in sour cream. Fill baked tart shell and chill at least one hour or up to 24 hours for the filling to set. Top with fresh berries and serve!

See recipe card at the bottom of this post!

Lemon honey tart topped with mixed berries on a tall white cake stand in a crisp white kitchen.

 

Did you make this recipe?

I can’t wait to hear what you think of this delicious Lemon Honey Berry Tart recipe! When you make it, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!

 

Print Recipe
Lemon Honey Berry Tart
Lemon honey tart topped with mixed berries on a tall white cake stand in a crisp white kitchen.
Servings
1 10" tart
Ingredients
For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon grapefruit zest
  • 1/2 teaspoon Salt
  • 3/4 cup Butter cubed
For the Filling:
  • 1 cup Sugar
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • 1 teaspoon lemon zest
  • 1/3 cup lemon juice
  • 3 tablespoons unsalted butter
  • 1 tablespoon honey
  • 1 cup sour cream
Servings
1 10" tart
Ingredients
For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon grapefruit zest
  • 1/2 teaspoon Salt
  • 3/4 cup Butter cubed
For the Filling:
  • 1 cup Sugar
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • 1 teaspoon lemon zest
  • 1/3 cup lemon juice
  • 3 tablespoons unsalted butter
  • 1 tablespoon honey
  • 1 cup sour cream
Lemon honey tart topped with mixed berries on a tall white cake stand in a crisp white kitchen.
Instructions
For the Crust:
  1. Combine flour, powdered sugar, lemon zest, grapefruit zest, and salt into food processor and pulse to combine.
  2. Add butter and process until mixture comes together and forms a ball. Press dough into pan and all the way up the edges. Chill in the freezer for 20 minutes.
  3. Preheat oven to 350 degrees.
  4. Bake tart shell for 18-20 minutes or until golden brown. Cool on wire rack before filling.
For the Filling:
  1. In saucepan, stir together sugar and cornstarch.
  2. Whisk in heavy cream, lemon zest, and lemon juice. Cook and stir over medium heat until barely boiling. Cook and stir 1-2 more minutes until thickened.
  3. Remove from heat. Stir in butter and honey until the butter has melted.
  4. Stir in sour cream.
  5. Fill baked tart shell and chill at least one hour or up to 24 hours until filling is set.
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