Lemon Tart with White Chocolate and Berries

Soft Lemon Tart with White Chocolate Cream and Berries, a delicious dessert to say the least. A base of pastry, delicious lemon cream and white chocolate with berries to top it all.

Delicate and fragrant, ideal to be enjoyed at any time of the day, maybe with a good cup of tea.

It is a dessert that you must try, so follow me that I will show you the recipe for the Lemon Tart with white chocolate cream and berries

Lemon Tart with White Chocolate and Berries Recipe

Prep Time: 30 Min + 2h rest
Cook Time: 40 Min
Yields : 12 



  • 150g (5oz) – cake flour
  • 75g (2,60oz) – butter
  • 60g (2,10oz) – white sugar
  • 2 – yolks
  • 2/3 tablespoons of ice water
  • salt

  • 40g (1,40oz) – cornstarch
  • 60g (2,10oz) – white sugar
  • 2 – yolks
  • 250ml – fresh whole milk
  • 1 – untreated lemon
  • 200g (7oz) – white chocolate
  • salt

  • 1 alchechengi (or winter cherry)
  • 300g (10oz) – redcurrant
  • 150g (5oz) – raspberries
  • lemon zest
  • chocolate chips
  • icing sugar


For the pastry


Put into the mixer the cake flour with 60g (2,10oz) of sugar, butter (cut into small pieces) and 1 pinch of salt. Add 2 egg yolks and 2/3 tablespoons of ice water (1), then start the mixer and mix for few seconds, until forming a ball with the dough (2). Take the dough and wrap it in cling film, then place it in the refrigerator to rest for 2 hours (3).


Roll out the dough (flattening it with your hands and fingers) in a tart pan (the pan should be greased and floured).

One trick to roll out the dough: cut the dough into slices and evenly distribute the slices over the entire surface of the pan. Then roll it out with your fingers.

The edge of the tart should be as high as 1 finger. With the tines of a fork, model and flatten evenly around the edge (4).

Put a baking paper sheet over the tart and fill the pastry shell with dried beans (5). Cook in the oven (preheated 180°/350F) for 15 minutes. Then remove sheet and beans and bake for 5 minutes (6). Let cool, then remove the tart from the pan, placing it on a serving dish.

For the cream

Lemon Tart with White Chocolate and Berries

Meanwhile, bring to a boil the milk with the lemon peel (cut into strips), then turn off the heat (7). Whisk 2 egg yolks with 60g (2,10oz) of sugar and a pinch of salt until the mixture is light and creamy (8). Add the cornstarch (using a strainer) and mix well with a whisk (9).


Add the warm milk (filtered), stirring well with a tablespoon (10). Put the cream in a saucepan and bring to a boil, over a low heat, stirring constantly with a whisk for about ten minutes (11) until the cream thickens. Turn off the heat, let it cool slightly, add the white chocolate (12) and stir to melt it.


Pour the still warm cream into pastry shell (13) and let it cool (14). Decorate with redcurrant and raspberries, few chocolate chips, lemon zest, icing sugar, 1 alchechengi in the middle, and serve. Store in a refrigerator

Lemon Tart with White Chocolate and Berries Ingredients Box

Prep Time: 30 min + 2h rest
Cook Time: 40 min
Yields: 12
  • 150g (5oz) - cake flour
  • 40g (1,40oz) - cornstarch
  • 75g (2,60oz) - butter
  • 120g (4,20oz) - white sugar
  • 4 - yolks
  • 2/3 tablespoons of ice water
  • 250ml - fresh whole milk
  • 1 - untreated lemon
  • 200g (7oz) - white chocolate
  • 300g (10oz) - redcurrant
  • 150g (5oz) - raspberries
  • 1 alchechengi (or winter cherry)
  • chocolate chips
  • icing sugar
  • lemon zest
  • salt


I love all red things, reading novels, Milan football team, spaghetti and dark chocolate. I have wonderful memories of my grandmother who Involved me in the kitchen from a very early age. She was kind and patient and generous with her time. Some of my favorite childhood memories involve being in the kitchen with her while she was cooking Risotto alla Milanese or Polenta. And the bonus of it was that she always made me taste everything.

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