Creamy, tart, full of citrus flavor this french lemon cream tart is for citrus lovers. Sweet shortcrust pastry is filled with sharp citrus cream. The perfect summer dessert.
03Pour cooled filling into the bowl of a food processor. Turn the food processor on and slowly add the butter, 5 pieces at a time. Making sure to let the mixture process for a minute in between adding more butter. When all the butter is added let the mixture run for an additional 3-5 minutes, to create that luscious creamy texture.
04Pour the filling in a clean container and press a piece of plastic on top to prevent a skin from forming. Let the lemon cream filling chill for at least 4 hours or up to two days.
05When ready to fill the tart with the cream, take the cream out of the fridge and whisk the cream before adding to the tart shell. Use an offset spatula to create an even layer of lemon cream. Place a piece of plastic wrap on top, again, to prevent a skin, and chill for 30 minutes or up to 5 hours, no longer for best results.
06Top with berries and if you want you can slightly warm some apricot or orange jam and brush it on top of the berries to create a gorgeous glisten. Use a pastry brush to paint on all berries. Store in the fridge.