These Lemon Cream Tarts with Berries are so creamy, dreamy and the perfect Summertime treat! Ok, well, it’s not officially Summer just yet, but we can certainly dream (or at least pretend that it is through our food, can’t we?) These are so easy to prepare as I used pre-made pastry shells. You just make a simple lemon curd, fold it into some whipped cream and top with the season’s freshest berries you can get your little hands on. Drizzling with white chocolate is optional, but not really 🙂
Pretty exciting news, you guys! As you all probably know, Canada just had Victoria Day weekend and now the US have their upcoming Memorial Day weekend…so basically it’s the unofficial start of the summer season! A big yay to that! In celebration of this, I’ve teamed up with fellow food bloggers to bring you guys 50 recipe ideas for all those delicious Summer bbqs and get-togethers you’re gonna have! All of the recipe links for our Great Blogger BBQ round-up is below; you should check them all out ’cause they are completely delicious and you’re gonna wanna taste each and every dish!
So, here I’ve brought you a simple recipe that would be a great addition to any Summertime bbq – Lemon Cream Tarts with Berries! It was such a great opportunity to be part of this collaboration with such awesome food bloggers! And who doesn’t love Summer and all the good things that go along with it, right? Warmer weather, grilling, picnics, produce so plentiful…especially berries 😉
Though Newfoundland blueberries are not in season just yet, they are simply the best (but I’m a little biased, of course) and I would have used them if they were. So for this recipe I used regular ol’ store bought, which is completely fine. Newfoundland has the sweetest, juiciest berries around. Growing up, there was a field alongside my home and they were so plentiful. You could just go out and grab them by the handful. How cool is that?
In Newfoundland we have some pretty awesome things and if you were ever to visit, I would recommend some places to go…granted a lot of them involve food ’cause I live for the food life 😛 Just to name a few things that would be awesome to do & see –
- Visit Cape Spear and take in the gorgeous scenery. There’s a little lighthouse there and did you know that Cape Spear is the most Easterly part of North America?
- Hike Signal Hill – this is a landmark in Newfoundland’s capital city, St. John’s, and overlooks the city. And, get this, Signal Hill was where the first transatlantic wireless transmission was received by Guglielmo Marconi! Did you also know that St. John’s is the oldest city in North America?
- Visit Ferryland for a picnic. There’s beautiful scenery of sloping hills and ocean. You get a blanket and get to choose from a scratch-made picnic, consisting of lemonade, dessert, salad and sandwich (or, of course, pack your own). Hubby and I have visited a couple of times and it’s so good!!
- Berry picking! Wild berries as far as the eye can see, or as far as you are willing to walk, lol. Then, go ahead and make these Lemon Cream Tarts with Berries 😉 Talk about fresh!
- George Street – a small street in downtown St. John’s that has so many bars and pubs. A definite must visit with so much character and lots of fun!
- Get ‘Screeched in’ – First Time visitors can go to a pub and kiss a cod, followed by some Newfoundland Screech (aka rum). How fun is that, lol?
- Go to the Duke and have fish-n-chips with dressing-n-gravy. Dressing, for those of you who are unfamiliar, is similar to stuffing, but it’s made with savoury (and lots of butter, typically).
- Go whale watching in Bay Bulls. Take a boat tour and see some whales!
- Visit a couple of local breweries. Quidi Vidi Brewery – a Newfoundland based brewing company and you can take tours and sample their beers. Woo hoo! Another great one is Yellow Belly Brewery . This place has a lovely pub, brews their own beer, and has various levels within the restaurant, including the ‘Underbelly’, which they consider a ‘speakeasy’ serving a variety of whiskey, port and the like.
- Downtown St. John’s in Newfoundland has a wicked food scene. So many great restaurants. Raymond’s , for example, won ‘Best New Restaurant’ a few years back. Another restaurant which is a lot more chill is The Adelaide Oyster House. You will find some of the best tapas around. The cod tacos are out of this world. I can’t even. So good.
Anyways…continuing onto these Lemon Cream Tarts with Berries 🙂 Try them as soon as you can; they are soooo quick and easy to assemble and really delicious. And you know what? Quick to assemble means quicker to eat 😀 ! They won’t last long. It’s a great little activity, too, to get any kiddos involved. A couple of points, though-
- After making the lemon curd, let it cool in the refrigerator completely before gently adding to the whipped cream.
- After baking the tarts per package instructions, let cool completely before adding the lemon cream
Hope you all like this recipe for Lemon Cream Tarts with Berries and those recipes of my fellow food bloggers (recipe links below). I’m sure you will! Take care & chit chat again soon 🙂
Cocktails and Drinks
Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
Fourth of July Sparkler by Mixplorology
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace
Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After
Pressure Cooker Pulled Pork by Appeasing a Food Geek
Peach Barbecue Sauce by The Beach House Kitchen
Tuna Stuffed Sweet Peppers by SugarLoveSpices
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Sweet & Sour Chicken Kebabs by Tastefully Frugal
Caprese Pasta Salad by Club Narwhal
Cranberry Almond Broccoli Salad by Two Sisters Kitchens
Coconut Milk Mac & Cheese by A Little Gathering
Cherry Quinoa Salad by Food Lovin Family
Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
Lemon Rocket Pasta Salad by Lauren Caris Cooks
Green Goddess Potato Salad by Love & Flour
Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
Zesty Potato Skewers by Pamela Salzman
Quinoa Tabouli by A Fork’s Tale
Banana Pudding Ice Cream Cake by Feast + West
Strawberry Beer Floats by bethcakes
Cherry Cheesecake Dessert by The Little Blonde Baker
Light Berry Angel Food Cake by The Creative Bite
Fresh Strawberry Muffins by Spiced
Lemon Pie Sundae by Flavours & Frosting
Strawberry Lemon Shortcakes by Dash of Herbs
Grasshopper Pie by 2 Cookin’ Mamas
Berry Mango Smoothie Pops by HÄLSA Nutrition
Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
Coconut Blueberry & Vodka Ice Pops by Nik Snacks
Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
Cherry & Rhubarb Tart by Crepes of Wrath
Lemon Cream Tarts with Berries
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1/3 cup sugar
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 5 egg yolks -reserve egg whites for another use
- 1 cup heavy cream
- 2 tbsp sugar
- 1.5 cup fresh blackberries
- 1/2 cup fresh blueberries
- 1/3 cup white chocolate -chips (melted) or shavings
- 24 mini pastry shells -baked per package instructions
Lemon Curd /Tarts
- In a heavy bottomed pot on stovetop on low heat melt butter. Stir in salt and sugar.
- Remove from heat and stir in lemon juice, zest, and egg yolks.
- Place mixture back on heat, whisk and cook until mixture coats back of spoon, about 5-8 minutes. Don't boil. Strain through fine mesh sieve to remove any egg solids. Place in a container. LET COOL COMPLETELY in refrigerator for a few hours before folding into cream. Curd will thicken further as it cools.
- Bake pastry shells per package instructions and then let cool. Lay to one side.
- In a stand mixer, add cream and sugar. Whisk on medium high for about 2-3 minutes or until you have stiff peaks.
To Assemble Tarts
- Slowly add curd to whipped cream. GENTLY fold in. Equally distribute lemon cream among tarts, top with a few berries and drizzle with melted white chocolate or sprinkle with chocolate shavings. Enjoy!