This irresistible Summer Berry Tart recipe features fresh, juicy summer berries over a creamy, lemony filling, vanilla whipped cream, and a buttery shortbread crust.
Be ready to fall in love this Summer Berry Tart- I know we have! It’s pretty easy to make and feels so luxurious- you’ll feel so proud of yourself for it- it is such a show stopper! Perfect for summer celebrations and gatherings.
What I love about this recipe
- The crust! The shortbread crust stays nice and crisp, holding up well to the creamy filling, and the crust doesn’t require any rolling – simply press it into the tart pan and bake. And, yes the crust can be made ahead.
- The filling! No tempering of eggs here- just a simple recipe that can be whipped up in minutes!
- The berries- adapt to what you have! Feel free to macerate or leave them fresh!
- It’s a beauty- think of how good you’ll feel showing up to a gathering with this lovely dessert.
Easy Instructions!
Step one: Make the Crust. Place butter, sugar and salt in a stand mixer, and with paddle attachment, whip on medium speed until light and fluffy, scraping down sides if necessary, about 3 minutes. Add flour, and beat on low speed for 30- 45 seconds or until it resembles course sand. Pat crumbled dough down into a 9 or 10 inch tart pan with removable bottom, then prick bottom all over with fork. Bake 20 minutes until golden. Remove and let cool. You can make this ahead.
Step two: Make the filling. Simply whisk all ingredients together with a fork, in a medium bowl. Once smooth, pour into the cooled tart shell.
Step Three: Bake 15 minutes. Remove and chill for 2 hours or overnight.
Step four: Make the whipped cream. In a stand mixer with the whisk attachment, whip heavy cream, with sugar, vanilla, and zest until stiff peaks form.
Step Five: Assemble! Spoon the whipped cream over the chilled tart. Top with fresh berries and serve.
Serving Suggestions
Dust with powdered sugar if you like or dark chocolate shavings. The tart is creamy enough to use fresh berries with nothing done to them!
Make ahead and Storage
To save time, make the shortbread crust ahead, then fill it, and store it in the fridge the day before. Right before serving, whip the cream and top with fresh berries.
Leftovers will keep one week in the fridge in a sealed container, though the crust will soften over time.
Enjoy!!!
More Tart recipes you may enjoy
- Rhubarb Tart with Lemon, Cardamom & Vanilla
- Chocolate Tart with Hazelnut Crust (Vegan & GF)
- Roasted Fig Tart with Honey and Mascarpone
- Honey Roasted Apricot Tart with Mascarpone Cream and Star Anise
Summer Berry Tart
- Prep Time: 2 hours 20 mins
- Cook Time: 45 mins
- Total Time: 3 hours 5 mins
- Yield: 8
- Category: Dessert, Tart
- Method: Baked
- Cuisine: Northwest
Description
This irresistible Summer Berry Tart recipe features fresh, juicy summer berries over a creamy, lemony filling, vanilla whipped cream, and a buttery shortbread crust.
Ingredients
Shortbread Crust
- 3/4 cup butter, unsalted, room temperature
- 1/3 cup sugar
- 1 1/2 cups flour, all purpose
- 1/4 teaspoon salt
Filling
- 1 14 ounce can sweetened, condensed milk
- 1/2 cup sour cream
- zest from 2 lemons (about 2 tablespoons) or sub lime
- 1/4 cup fresh lemon juice ( or lime juice)
- 1 teaspoon vanilla
- 1 large egg yolk
Topping:
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla
- 1 teaspoon lemon or lime zest, chopped
- 3 tablespoons sugar
- 1 teaspoon corn starch
- 2 cups fresh berries like blueberries, raspberries, blackberries or wild strawberries
Instructions
- Preheat oven to 350F
- To make the crust, place butter, sugar and salt in a stand mixer, and with paddle attachment, whip on medium speed until light and fluffy, scraping down sides if necessary, about 3 minutes.
- Add flour, and beat on low speed for 30- 45 seconds or until it resembles course sand.
- Pat crumbled dough down into a 9 or 10 inch tart pan with removable bottom, then prick bottom all over with fork. Bake 20 minutes until golden. Remove and let cool. You can make this ahead.
- Make the filling. Mix all ingredients together with a fork, in a medium bowl.
- Once smooth, pour filling into the cooled tart shell. Bake 15 minutes @ 350F or just until set.
- Remove and chill for 2 hours or overnight.
- Make the whipped cream. In a stand mixer with the whisk attachment, whip the cream, sugar, vanilla, zest, cornstarch until stiff peaks form.
- Spoon the whipped cream over the chilled tart. Top with fresh berries and serve.
Notes
Dust with powdered sugar or shaved chocolate.
I like to make the crust ahead- to simplify the whole process.
A gluten-free alternative is making this crust! (1 1/2 x the recipe)
Nutrition
- Serving Size: 1/10th
- Calories: 468
- Sugar: 35.9 g
- Sodium: 125.2 mg
- Fat: 26.1 g
- Saturated Fat: 16.1 g
- Carbohydrates: 53 g
- Fiber: 1.4 g
- Protein: 7.1 g
- Cholesterol: 92.9 mg
Amazing flavors and gorgeous presentation! I made this for a celebratory dinner and it was a huge hit. My only criticism is that the filling was too sweet for my tastes. I’m wondering if it would work to use evaporated milk in place of condensed milk and add my own sugar, or perhaps 1/2 condensed milk and 1/2 evaporated milk.
Glad you enjoyed this Karen! I think you have a good idea here- but I have not tried it personally, so I can’t say for sure it would set up OK. If you try it, would you let us know- super curious! We also have our vegan tart- you could try that tart filling?
Hi! I am planning to make this delicious looking tart & am wondering if I can fill and bake the shell with the lemon filling and then refrigerate it overnight and add the cream berries the next day before serving? will the shell stay crisp? thank you
This should be fine, just make sure the crust gets nice and crisp on the first baking.
Thank you for your prompt reply 😀
You are welcome!
* (forgot to add the 5 star rating in previous comment)
This is the 3rd year that your brilliant Summer Berry Tart recipe has been our go-to, never fail, favorite & most requested summer dessert. Truly we are so very grateful for your blog, & the careful details & adaptability contained in it’s clearly written, Mediterranean-forward recipes. To paraphrase a moment from Legally Blondes’ courtroom scene: ‘Vote for Sylvia!’ (for best food blog).
Awwww… thanks Lauren!
I have been talking about your website to all who would listen: I am transitioning to recipes with no milk and I absolutely love what you create. Buttttt those adds out professional wrestlers I c not stop and have had to see 4 times since I got on your site about 1 minute go are totally disgusting. What a disappointment!
Sorry Marie- I can’t really control which ads are playing. I will look into it, but somehow, google things you need to see them. Geez. So..sorry about that.
@Marie, you have to set the rules around the ads you see. Click the ad to hide/not see again. Or, if you use Chrome, go here to set the parameters: https://support.google.com/adsense/answer/1059482?hl=en
I just love this recipe. Surprisingly simple and delicious. I’ve made it 3 times!! I would love to make this for a dinner party this weekend, but one of the guests is gluten free. Would it be possible to adapt the crust recipe to make it GF?
Thanks Haley! We haven’t tried it, but a GF flour blend swapped out for the flour should work. My only thought is that it may be a little crumbly, just be cautious when serving. Let us know how it turns out!
Thank you! I’ll let you know if I decide to try. Appreciate the quick response.
You could make a crust using nuts only
I make this tart several times every summer and am always asked where I got the recipe. Hands down best summer dessert!
Thanks Karen! So glad yo like this one!
I have made this tart 3 times now.
It is my go to now when I have company for dinner. I took it to a dinner party last night and it was a hit! The hostess whipped up the cream and we decorated it together with the berries. It was fun and the hostess enjoyed being part of the beautiful creation.
Oh, and it tastes even better than it looks…😋
thanks so much Gail- I like this one too!
Is it possible to make the crust without a stand mixer? I don’t know if I have it in me to wash the bowl twice in one day in the summer heat 😂
Hi Jules! I bet you could make this in a bowl using a dough cutter- more work but I bet you could get it done! Or food processor. 🙂
This is simply an exquisite recipe. The shortcrust pastry is a real winner. I used blueberries, strawberries and raspberries. Everyone thinks I am now a wonderful cook. A definite addition to my recipe list. Thank you, Sylvia.
Jan, Carool, Australia
So glad you enjoyed Jan!
Saw this in your email just a few days ago – it was just what I needed now!
Surprisingly easy to make (followed your suggestion to make the shortbread crust the day before; made the filling the next morning and served that night!)
Everyone loved it. Thanks for another great recipe at just the right time
Yay!!! Great to hear. Thanks for sharing! 🙌
I made this beautiful tart for Father’s Day and everyone loved it! The filling is perfectly balanced, tart but not too tart. I made the crust the day before and it was easy to put together.
Thanks So much Mary!
Just signed up recently and am loving your emails and the energy bowls. But what I wanted to tell you was I made this summer berry tart on Saturday for Father’s Day. It was the fanciest thing I’ve ever made but it was so easy and everyone loved it! I’ll make it again and am sharing the link with friends who were visiting and tried it too.
thanks for sharing this amazing posting.
Very awesome and making me hungry. Thank you and its looking so good
look so good, thanks for share nice recipe