Indulge in a dessert that’s as beautiful as it is delicious: a Lemon Blackberry Phyllo Tart. With a golden, flaky phyllo crust and a bright lemon curd filling topped with fresh blackberries, this tart balances sweet and tangy flavors for an elegant finish to any meal.
Easter Never Looked This Good With Lemon Curd and Phyllo Dough
Making this Lemon Blackberry Phyllo Tart is surprisingly straightforward and yields impressive results. Start with thawed phyllo sheets from the store — their ultra-thin layers crisp beautifully when baked. Lay a sheet in a greased tart pan, brush lightly with melted butter, and repeat, layering 8–10 sheets and buttering each between layers. The layering is what creates that irresistible flakiness.
For the lemon curd filling, combine lemon zest and juice with sugar, butter, whole eggs, and extra yolks. Cook the mixture gently in a double boiler while whisking until it thickens into a silky curd. Finish with a small amount of heavy cream for richness. Pour the curd into the baked phyllo shell and bake just until the center is set but still slightly jiggly.
Decorating a Lemon Blackberry Tart
Once the tart has cooled, scatter fresh blackberries over the top for a jewel-like contrast to the pale lemon filling. For a glossy finish, warm a spoonful of blackberry jam and lightly brush it over the fruit. For a seasonal touch, place a few chocolate Robin Eggs or other small candies on top to make the presentation festive.
Lemon Tart Serving Suggestions
This tart is a showstopper on the dessert table. The contrast of crisp phyllo, silky lemon curd, and juicy berries gives every bite layered texture and bright flavor. Serve slices chilled or at room temperature with a dollop of whipped cream or a few piped rosettes for extra flair. It’s perfect for holidays, spring gatherings, or any time you want an elegant dessert that’s easy to assemble and delightful to eat.
Lemon Blackberry Phyllo Tart
10
servings
391
kcal
Prep Time
25
40
2
3 5
Ingredients
For the Tart Crust
- 8-10 sheets phyllo dough, 9” x 14”, thawed
- 4 Tbsp butter, melted
For the Lemon Curd
- Zest and juice of 4 lemons
- 1 cup granulated sugar
- 4 Tbsp butter, cubed and at room temperature
- 4 eggs
- 2 egg yolks
- 2 Tbsp heavy cream
- Pinch of salt
For Serving
- 6 oz blackberries
- 4 oz chocolate Robin Eggs (optional)
Directions
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Thaw the phyllo dough according to the package directions and keep it covered so it does not dry out.
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Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
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Unroll the phyllo and cover it with plastic wrap and a slightly damp towel while you work to prevent drying.
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Brush one sheet of phyllo with melted butter and place it in the tart pan. Repeat, buttering each sheet and layering 8–10 sheets, pressing gently to fit the pan.
-
Fold and tuck the edges to create a ruffled border. Line the crust with parchment, fill with pie weights or dried beans, and blind bake for about 20 minutes until golden. Cool completely before filling.
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Increase oven temperature to 375°F (190°C). Prepare a double boiler by simmering 1 1/2 inches of water in a saucepan.
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In a heatproof bowl, whisk together lemon zest and juice, sugar, cubed butter, whole eggs, yolks, and a pinch of salt. Place the bowl over the simmering water and whisk constantly until the mixture thickens, about 8 minutes.
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Remove from heat and whisk in the heavy cream. Strain the curd through a fine mesh strainer for a silky texture.
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Pour the lemon curd into the cooled phyllo crust and bake until the center is just set and slightly jiggly, about 12–15 minutes. Remove and cool on a rack.
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Chill the tart in the refrigerator uncovered for at least 2 hours or overnight. Remove from the pan using the removable bottom and decorate with blackberries and chocolate eggs if desired.
Notes
- Choose the right pan: A 9-inch tart pan with a removable bottom makes it easy to lift the tart while preserving crisp edges.
- Berry versatile: Substitute strawberries, blueberries, raspberries, or a mix if you prefer other fruit.
- Serve with cream: Add a dollop of whipped cream or pipe rosettes for an elegant touch.
Nutrition Facts
|
Calories: 391 kcal
|
Carbohydrates: 50 g
|
Protein: 7 g
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