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Summer Berry Tart with the BEST Shortbread Crust. A simple delicious tart recipe featuring fresh, juicy summer berries, over a lemony filling and a buttery shortbread crust. Simply Delicious!
This simple Summer Berry Tart is made with a Short Bread Crust and a zesty citrus filling. It’s a snap to make and the incredible crust doesn’t require any rolling – simply press it into the tart pan and bake.
Once the filling is stirred together, bake the tart for 15 minutes just until it sets, then chill for 2 hours. Top with whipped cream and fresh berries right before serving. This summer berry tart is refreshing and light, the perfect finish to a special gathering.
FYI, My next favorite summer dessert is this Apricot Tart– perfect for making when apricots are in season! Save this to your recipe box!
To save time, make the shortbread crust ahead, then fill it, and store it in the fridge wrapped in plastic wrap. Right before serving, whip the cream and top with fresh berries.
What I love about this recipe is the buttery crust stays nice and crisp, holding up well to the creamy filling. Such great combination of flavor and texture.
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 with Shortbread Crust
- Prep Time: 2 hours 20 mins
- Cook Time: 45 mins
- Total Time: 3 hours 5 mins
- Yield: 8 1x
- Category: Dessert, Tart
- Method: Baked
- Cuisine: Northwest
Description
Summer Berry Tart with Shortbread Crust. A simple delicious tart recipe featuring fresh, juicy summer berries, over a lemony filling and a buttery shortbread crust. Easy, delicious! Note: There is a 2 -3 hour chilling period.
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 lime zest
- 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 into the cooled tart shell. Bake 15 minutes @ 350F or just until set.
- Remove and chill for 2 hours.
- Make the whipped cream. In a stand mixer with the whisk attachment, whip the cream, sugar, zest, cornstarch until stiff peaks form.
- Spoon the whipped cream over the chilled tart. Top with fresh berries and serve.
Notes
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
- Calories: 285
Keywords: berry tart, fruit tart, best berry tart, raspberry tart recipe, shortbread crust, tart crust, best tart shell , fresh berry tart, tart recipes,
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!
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
★★★★★