One of my best desserts is the tart. This tart is composed of a shortcrust, almond cream, lemon curd and fresh fruits.

I prepared the unbaked almond cream, the lemon curd and the shortcrust the day before.
I choose to decorate the tart with berries because their taste matches the lemon curd.
Please note that the quantities mentioned here are for a 20cm diameter tart.

Fruit Tart


Almond cream
  • Cream the butter with the icing sugar.
  • Whisk in the egg.
  • Add almond powder and lemon zest.
  • Cover the cream with a plastic film and keep at least 30 minutes in the fridge.

Pâte sucrée amande (Shortcrust pastry)
  •  160°C
  •  30min
  • Bring all the ingredients to room temperature 30 minutes before starting
  • Cream the butter with the icing sugar and a pinch of salt.
  • Whisk in the egg.
  • Add almond powder and mix until well combined.
  • Add the flour
  • Try not to knead the dough or over mix it once the flour is added.
  • Lightly spread the dough and cover with a cling film.
  • Keep the dough in the fridge for at least 3 hours.
  • Spread the dough with a rolling pin between 2 baking sheets and put it in the tart tin.
  • Freeze the unbaked tart for at least 1 hour.
  • Bake the frozen tartl in a preheated oven at 160°C for 15 minutes.
  • Put the almond cream (described above) on the half baked tart.
  • Bake for 10 to 15 more minutes
  • Leave to cool on a wired rack.

Fruit Tart

Lemon Curd
  • Put the lemon zest, the lemon juice and sugar in a small pan and bring to a boil.
  • Beat the eggs then add them to the mixture. Keep stirring over medium heat for 2 minutes.
  • Remove the pan from heat and add butter.
  • Mix the cream until the butter is totally melted.
  • Put the curd in a glass bowl and cover with a cling film.
  • Make sure the cling film is in contact with the curd to avoid having a solid cream layer on top when it cools.
  • Keep the curd in the fridge for at least 1 hour.

The Assembling
  • When the tartlets are completely cold, fill with lemon curd.
  • Decorate with fruits and berries.

Fruit Tart