Lemon Honey Berry Tart

April 18, 2018Lauren

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

Okay friends, you need this lemon honey berry tart in your life ASAP. 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 – from the grapefruit zest in the crust to the lemon in the filling!

Now, let me tell you about my tart pan… This thing makes tart baking a breeze! I have this gold 10 inch tart pan from Williams Sonoma 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!

Be sure to tag @goingforgrace or shoot me a message to show off your gorgeous tarts!

 

LEMON HONEY BERRY TART

For the Crust:

1 1/2 cups all purpose flour
1/2 cup powdered sugar
1 tsp lemon zest
1 tsp grapefruit zest
1/2 tsp salt
3/4 cup butter cut into 1 inch pieces

Combine flour, powdered sugar, lemon zest, grapefruit zest, and salt into food processor and pulse to combine. 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. Preheat oven to 350 degrees. Bake tart shell for 18-20 minutes or until golden brown. Cool on wire rack before filling.

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 cut up small
1 tablespoon honey
1 cup sour cream

In saucepan, stir together sugar and cornstarch. Whisk in 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!

 

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Goldtouch Tart Pan with Removable Bottom // White & Blue Towel // White Cake Stand

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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