A no-fuss lemon berry tart that comes together in a jiffy and tastes like summer. No fiddling with pie crusts or blind baking, the fresh berries perfectly complement the soft lemony filling. It may become one of your summer favorites!
Prep Time:
20 minutes plus chilling time
Cook Time:
10 minutes
Serves:
6 to 8 servings
Ingredients
12 graham crackers
1/4 cup granulated sugar
7 tablespoons unsalted butter, melted
1 ¼ cups heavy cream
1 cup powdered sugar
6 ounces (about 3/4 cup) mascarpone
12 ounces (about 1 ½ cups) lemon curd
1 package (16 ounces) Driscoll’s Strawberries
1 package (6 ounces) Driscoll’s Raspberries
1
PREHEAT oven to 350°F.
2
PLACE 12 graham crackers into a food processor.
3
ADD 1/4 cup granulated sugar.
4
PROCESS until fine crumbs are formed.
5
ADD 7 tablespoons melted butter and PULSE until combined.
6
TRANSFER graham cracker mixture to an 8-inch or 9-inch tart pan with removable bottom.
7
PRESS graham cracker mixture into bottom and up sides of pan.
8
BAKE 10 minutes.
9
ALLOW tart shell to cool to room temperature.
10
POUR 1 ¼ cups heavy cream into a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.
11
WHISK until cream becomes foamy.
12
ADD 1 cup powdered sugar and WHISK until stiff peaks form.
13
SET ASIDE whipped cream.
14
PLACE 6 ounces (about 3/4 cup) mascarpone into a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.
15
ADD 12 ounces (about 1 ½ cups) lemon curd.
16
WHISK until light and fluffy.
17
ADD mascarpone mixture to whipped cream and FOLD gently until combined. Do not overmix.
18
SPOON whipped cream mixture into tart shell and SPREAD smooth.
19
REFRIGERATE about 1 hour or up to overnight.
20
CORE and SLICE 1 package (16 ounces) strawberries.
21
GARNISH tart with sliced strawberries.
22
GARNISH tart with 1 package (6 ounces) raspberries.
23
SERVE immediately.
