This recipe is for hot summer days when you want to whip up something quick yet satisfying to enjoy at home - why not bake yourself a refreshingly chilled blackberry tart with a nice citrus touch! Given the small amount of ingredients, you might think this lemon tart with blackberries would be too simple, but it is remarkably creamy and fresh.
What makes this recipe so special
In fact, it is semi-baked - you just need to bake the crust. The filling is a velvety combination of four ingredients - as simple as it sounds.
The creamy texture of this easy lemon tart (without cream) comes from the magic fusion of condensed milk and sour lemon juice . The sweet & sour taste is complemented by a pinch of orange zest and some white chocolate.
Oh, and the blackberries - their bitter-sweetness is furthermore accompanying the taste of the lemon filling, creating a nice symphony of contrasting and matching flavors, which will certainly leave you refreshed!
Is this recipe easy
This is probably the easiest super delicious eggless lemon tart you can make from scratch - just bake the crust case and when it cools down, add in the prepared filling.
What ingredients you need
For the crust:
- Butter
- Sugar
- All-purpose flour
- Salt
- Lemon zest
For the filling:
- Condensed milk
- White chocolate
- Lemon
- Orange zest
For decoration:
- Fresh blackberries
- Powdered sugar
The complete list and quantities are in the recipe card below the post.
Preparation summary
Crust
- Preheat oven to 180C/ 350 F.
- Place the butter in a mixing bowl together with the sugar, lemon zest and salt; combine until everything is nicely mixed up.
- Add in the flour and mix until the batter starts to come together into a soft dough; wrap the baking mixture in cling film and place it in the fridge for an hour to rest.
- Grease and flour 24 cm/ 9 inches tart tin; gently press the dough down, making sure it goes into the bottom and the sides of the tin; pop it in the fridge for another 15 minutes to rest.
- Using a fork, make random holes on the bottom of the crust; bake in the oven for 20-25 minutes until crisp and pale golden brown.
- Once baked, remove from the oven and let the crust cool completely before adding the filling.
Filling
- To prepare the filling, beat the condensed milk with the lemon zest until it is smooth and silky (3-5 minutes); then add the grated chocolate and orange zest and mix until well combined.
- Pour the filling mix into the crust case and place it in the fridge for 3-4 hours.
- Scatter over the blackberries, a little sprinkling of powdered sugar or orange zest, if liked.
Useful tip
- Make sure to let your pastry dough rest for a good hour - this will relax the protein strands and make the dough more tender.
Variations
If you don't have blackberries, use other berries such as blueberries or raspberries instead.
How to store
Store the blackberry lemon tart in a tightly covered container in the fridge and it will last for up to 4 days.
This easy and delicious blackberry lemon tart will surely bring you a flavorful and refreshing experience!
Check out my other pies & tarts recipes that you might like:
- No-Bake Chocolate Tarts - vegan & healthy
- Simple Strawberry Pie - keto and sugar-free
- Banana Cream Pie
- Baked Mascarpone Tart
📝 Recipe
Lemon Tart with Orange Zest and Blackberries
Ingredients
For the crust:
- ½ cup/ 105 g butter, melted
- 2 tbsп sugar
- 1 ⅓ cups/ 160 g all purpose flour
- ⅓ teaspoon salt
- 1 teaspoon lemon zest
For the filling:
- 1 can / 14 oz/ 394 g condensed milk
- 2 oz/ 60 g white chocolate, grated
- juice of 2 medium sized lemons
- 1 teaspoon orange zest
For decoration:
- 7 oz/ 200 g fresh blackberries
- powdered sugar, or dried orange zest, to sprinkle
Instructions
Crust:
- In a large mixing bowl combine butter, sugar, lemon zest and salt. Stir until homogeneous.
- Gradually add the flour and mix until a soft dough forms.
- Wrap the dough in a cling film and leave it in the fridge for 30 - 60 minutes.
- Preheat oven to 180 degrees C (350 degrees F).
- Grease and flour the bottom and the sides of a 23-24 cm (about 9 inch) tart pan. Using your fingers press the dough to the bottom and the sides of the pan. Refrigerate for 15 more minutes.
- Use a fork to make holes on the bottom of the crust. Bake for 20-25 minutes or until light golden-brown.
- Let the crust cool completely before adding the filling.
Filling:
- In a large mixing bowl beat together condensed milk and lemon juice for 3-5 minutes. Add grated chocolate and orange zest and mix until combined.
- Pour the filling into the cooled crust. Refrigerate for 3-4 hours.
- Arrange the blueberries on top of the tart. Right before serving sprinkle with powdered sugar or dried orange zest.
Notes
- Store the tart for about 3-4 days in the fridge, covered.
- If you don't have blackberries, you may substitute them with blueberries or raspberries.
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