Decadent Lemon Tart with Blackberry Coulis

Decadent Lemon Tart with Blackberry Coulis

240 mins
medium
8 servings

A delightful lemon tart, bursting with citrus flavor, paired with a refreshing blackberry coulis. This recipe is perfect for a special occasion or a delightful weekend treat.

BlackberryDessertLemonTart

Equipment Needed

  • Blender
  • Ice cream maker
  • Mixing Bowls
  • Oven
  • Rolling Pin
  • Saucepan
  • Tart Pan
  • Whisk

Ingredients

  • 400.00 gramsBlackberries(Fresh, ripe blackberries are best.)
  • 280.00 mlAlmond Milk(Use unsweetened almond milk.)
  • 250.00 mlHeavy Cream(Use full-fat heavy cream.)
  • 135.00 gramsGranulated Sugar(Adjust to taste.)
  • 15.00 gramsGlucose Syrup(For a richer flavor.)
  • 1.50 gramsAlmond Flour(For a gluten-free crust.)
  • 3.00 sprigsFresh Rosemary(For a subtle herbal note.)
  • 200.00 gramsAll-Purpose Flour(Use gluten-free flour if needed.)
  • 40.00 gramsPowdered Sugar(For sweetness and texture.)
  • 1.00 pinchSalt(Enhances flavors.)
  • 100.00 gramsUnsalted Butter(Cut into small pieces.)
  • 3.00 piecesLarge Eggs(Room temperature eggs are best.)
  • 125.00 gramsLemon Juice(Freshly squeezed is best.)
  • 2.00 teaspoonsLemon Zest(For a bright citrus flavor.)

Instructions

1

Prepare the blackberry coulis: Combine blackberries, almond milk, and heavy cream in a saucepan. Bring to a simmer, then blend until smooth.

Estimated time: 15 minutes

2

Add sugar, glucose, and almond flour. Stir until dissolved. Add rosemary sprigs and simmer for 5 minutes.

Estimated time: 10 minutes

3

Remove rosemary and stir in the blackberry puree. Blend until smooth. Refrigerate until chilled.

Estimated time: 10 minutes

4

Transfer to an ice cream maker and churn according to manufacturer's instructions.

Estimated time: 20 minutes

5

Prepare the tart crust: Whisk together flour, powdered sugar, and salt. Cut in cold butter until crumbly.

Estimated time: 10 minutes

6

Add an egg and mix until a dough forms. Wrap and chill for at least 30 minutes.

Estimated time: 15 minutes

7

Preheat oven to 350°F (175°C). Roll out dough and transfer to a tart pan.

Estimated time: 5 minutes

8

Blind bake for 15-20 minutes. Let cool completely.

Estimated time: 20 minutes

9

Whisk eggs, sugar, lemon juice, and zest until smooth.

Estimated time: 5 minutes

10

Heat gently, stirring constantly, until slightly thickened. Strain through a fine-mesh sieve.

Estimated time: 10 minutes

11

Stir in cold butter until incorporated. Refrigerate for at least 2 hours.

Estimated time: 15 minutes

12

Pour lemon filling over the cooled tart crust.

Estimated time: 5 minutes

13

Serve chilled with blackberry coulis.

Estimated time: 5 minutes