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Simple and delicious Summer Berry Tart with a Short Bread Crust that requires no rolling, simply press it into the tart pan and bake. Refreshing and light, this recipe is a snap to make! |

Summer Berry Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews


This irresistible Summer Berry Tart recipe features fresh, juicy summer berries over a creamy, lemony filling, vanilla whipped cream, and a buttery shortbread crust.


Units Scale

Shortbread Crust

  • 3/4 cup butter, unsalted, room temperature
  • 1/3 cup sugar
  • 1 1/2 cups flour, all purpose
  • 1/4 teaspoon salt


  • 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


  • 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


  1. Preheat oven to 350F
  2. 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.
  3. Add flour, and beat on low speed for 30- 45 seconds or until it resembles course sand.
  4. 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.
  5. Make the filling. Mix all ingredients together with a fork, in a medium bowl.
  6. Once smooth, pour filling into the cooled tart shell. Bake 15 minutes @ 350F  or just until set.
  7. Remove and chill for 2 hours or overnight.
  8. Make the whipped cream. In a stand mixer with the whisk attachment, whip the cream, sugar, vanilla, zest, cornstarch until stiff peaks form.
  9. Spoon the whipped cream over the chilled tart. Top with fresh berries and serve.


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)



  • 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