Summer Berry Tart Recipe
This irresistible Summer Berry Tart recipe features fresh, juicy summer berries over a creamy, lemony filling, vanilla whipped cream, and a buttery shortbread crust.
How to Make the Best Summer Berry Tart
This stunning Summer Berry Tart is the perfect showcase for peak-season berries. The buttery shortbread crust provides a tender, crumbly base that pairs beautifully with the creamy, tangy lemon filling. Topped with billowy vanilla whipped cream and a generous tumble of fresh berries, it’s a dessert that looks as impressive as it tastes.
What makes this tart truly special is the balance of flavors and textures. The bright, citrusy filling cuts through the richness of the cream, while the fresh berries add bursts of sweetness and color. Whether you use blueberries, raspberries, blackberries, or a mix of all three, you’ll end up with a dessert that celebrates everything wonderful about summer.
While the recipe does require some chilling time, the components are straightforward to prepare. Make the crust ahead of time if you like, and assemble just before serving for the freshest presentation. This tart is perfect for summer gatherings, backyard barbecues, or any occasion that calls for a beautiful, berry-topped treat.
Summer Berry Tart
This irresistible Summer Berry Tart recipe features fresh, juicy summer berries over a creamy, lemony filling, vanilla whipped cream, and a buttery shortbread crust.
Ingredients
Shortbread Crust
Lemon Filling
Whipped Cream Topping
Berry Topping
Instructions
Shortbread Crust
- Preheat oven to 350°F.
- Place butter, sugar, and salt in a stand mixer. With the paddle attachment, whip on medium speed until light and fluffy, scraping down sides if necessary, about 3 minutes.
- Add flour and beat on low speed for 30-45 seconds or until it resembles coarse sand.
- Pat crumbled dough into a 9 or 10-inch tart pan with removable bottom, then prick bottom all over with a fork. Bake 20 minutes until golden. Remove and let cool.
Lemon Filling
- Mix all filling ingredients together with a fork in a medium bowl until smooth.
- Pour filling into the cooled tart shell. Bake 15 minutes at 350°F or just until set.
- Remove and chill for 2 hours or overnight.
Assembly
- In a stand mixer with the whisk attachment, whip the cream, sugar, vanilla, zest, and cornstarch until stiff peaks form.
- Spoon the whipped cream over the chilled tart. Top with fresh berries and serve.
Notes
- The crust can be made ahead and stored at room temperature for up to a day.
- You can substitute lime zest and juice for lemon if desired.
- For best results, chill the tart overnight for the filling to fully set.
