This is a shortcrust pastry pie with a flavored lemon curd that it’s covered with numerous, small and juicy berries. This dessert is extraordinary simple, it can be served for thousand occasions. For example, I prepared it for my mother’s birthday. I’ve used blueberries, raspberries, and blackberries for the decoration, but also I’ve added pineapple in syrup. Obviously you can use any fruit you prefer to decorate this dessert. It’s a beautiful and delicious pie, so I guarantee you this tart will be appreciated by everyone!
Ingredients for a medium pie, about 24 cm
500 grams type 00 flour
• 250 grams butter
• 200 grams caster sugar
• 80 grams whole eggs (about two eggs)
• A pinch of salt
• Grated zest of one lemon
Method
Put the flour, the diced butter, the salt and the lemon zest in a food processor. Blend quickly. Pour the mixture on a work surface, add the sugar and create the typical fountain shape. Put eggs in the center and begin to beat with a fork. Then begin to knead by hand briefly until the dough is compact. Wrap with baking paper and put in the fridge for about thirty minutes. Then remove from the fridge and begin to knead the dough again, roll it out with a rolling pin. Create a sheet with half a centimeter thick. Grease and flour a pie baking tin. Lay the pastry layer on top and stick it to the edges. Remove the pasta that comes out of the baking tin, pierce the bottom with a fork. Bake in a preheated oven at 180 Celsius degrees for about 15-20 minutes. Then remove from the oven and let it cool.
For the lemon curd:
- 200 grams caster sugar
- 4 yolks
- 80 ml lemon juice
- 400 ml whole milk
- Zest of a lemon
- 40 grams cornstarch
Method
Heat the milk with the lemon zest, bring to a boil. Put the egg yolks and sugar in a bowl. Then whip until you get a smooth and homogeneous cream. Add the cornstarch, little by little, stir constantly with a whisk. So remove the lemon zest and pour the milk into the cream. Mix everything well. After pour the mixture into a saucepan and cook over a low heat. Stir continuously. Once the lemon curdi s ready, pour in the citrus juice. Keep stirring and cook for a couple of minutes. Remove from heat, place the cream in a bowl and cover with cling film. Let it cool in the fridge until it’s ready for use.
For the decoration
- 250 grams blueberries
- 125 grams raspberries
- 125 grams blackberries
- 125 grams diced pineapple in syrup
- Mint leaves
- Neutral gelatin glaze
Final step
Pour the lemon cream over the backed crust. Decorate with fruits, glaze them and add some mint leaves. Refrigerate. Serve cold.