Delicious tart with creamy lemon filling, orange zest, white chocolate and fresh blackberries. Find the recipe at
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Lemon Tart with Orange Zest and Blackberries

adapted from Chowhound
Prep Time20 mins
Cook Time20 mins
Total Time40 mins


For the crust:

  • 105 g butter, melted
  • 2 tbs sugar
  • 160 g all purpose flour
  • 1/3 teaspoon salt
  • 1 teaspoon lemon zest

For the filling:

For decoration:

  • 200 g fresh blackberries
  • powdered sugar or dried orange zest to sprinkle



  • 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.


  • 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.
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