Lemon Curd and Blackberry Tart

Lemon Curd And Blackberry Tart Web
Serves 8 – 1 hour plus setting time

This looks patisserie-perfect but is quite achievable with a little patience. Make sure that you cool the lemon layer completely before adding the jelly.


  • 350g sweet pastry 
  • 6 eggs
  • 225g caster sugar 
  • 4 unwaxed lemons, zest and juice 
  • 250ml double cream

Blackberry layer:

  • 2 sheets gelatin 
  • 200g blackberries 
  • 2 tbsp caster sugar

How to make: 

For the case:

  • Roll the pastry out and use it to line a
 20 x 3cm deep straight-sided tart tin, tart ring or shallow loose-based sponge tin, leaving the pastry overhanging. 
  • Prick the base with a fork and chill for 20 minutes.
Heat the oven to 180C/fan 160C/gas 4 and put in a baking sheet. 
  • Line the tart with baking paper and beans and blind bake on the baking sheet for 15-20 minutes or until it is pale gold in colour. 
  • Take out the baking beans and paper and bake for a further 4-5 minutes. 
  • Cool then trim the excess pastry. 
  • Turn the oven down to 150C/fan 130C/gas 2.

For the filling:

  • Whisk the eggs, sugar and lemon juice until smooth. 
  • Strain through a sieve, then mix in the lemon zest and cream. 
  • Pour the mixture into the case, making sure you leave a gap of approx 3/4 cm between the filling and the top of the pastry (you might have a little bit of mixture left over depending on the size of your tin).
  • Put it back in the oven and cook for 30-35 minutes or until the filling is set. Leave to cool completely in the tin.

For the blackberry layer:

  • Soften the gelatin in cold water. 
  • Put the blackberries, sugar and 75ml water in a pan. 
  • Heat gently until the sugar dissolves then simmer for 5 minutes. 
  • Push the mixture through a sieve into a jug. 
  • Measure out 150ml of liquid and pour this back into the pan. 
  • Reheat then take the pan off the stove and stir in the softened gelatin until dissolved. 
  • Pour into a bowl and cool. When cool and starting to thicken, pour onto the top of the tart and put in the fridge until set – it should take about 1-2 hours.

Ta dah!


Top tip

Try before you pick and pick the shiny and firm blackberries for the best result.

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