Lemon Tart with Orange Zest and Blackberries
Servings: 10
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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