Bilberry lemon curd tart

This tart is a super yummy treat, consisting of chocolate pastry base, lemon curd and berries:) Can be made with any fruit of your choice.


       Pastry base
130 g cold butter, cubed
2 egg yolks
150 g wheat flour
1 1/2 tablespoon dark cocoa powder
1 tablespoon sugar
1/3 teaspoon salt
2 cups frozen/fresh bilberries
juice and zest from 1/2 lemon
400 g sour cream (15-20% fat)
4 egg yolks
160 g granulated sugar
1 tablespoon corn starch
1 teaspoon vanilla essence


  • In a medium bowl mix flour, cocoa powder, sugar and salt. Rub butter into flour mixture until it resembles crumbs. Add egg yolks and form a dough. Knead the dough and wrap in plastic wrap. Let chill for 1 hour in the fridge.
  • Preheat the oven to 180C.
  • Roll out the pastry and line 20 cm tart tin. Prick the tart shell all over with a fork. Place dried/ceramic beans onto the pastry and bake about 10 min. Remove from the oven, take out the beans and let cool to room temperature.
  • In a bowl, beat sour cream, egg yolks, sugar, starch, vanilla essence, lemon zest and juice until sugar has dissolved. Scatter the berries onto the tart shell. Pour over the filling. Bake for 30 minutes until golden in the center and the filling is firm. In my case, the tart was served straight from the oven with hot creamy lemon curd (be ready that it won’t be easy to transfer a slice to a serving plate beautifully). It can be served chilled too, when curd will thicken more.

Bon Appétit!DSC05380_logo_


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