Indulge in a dessert that’s as beautiful as it is delicious – our Lemon Blackberry Phyllo Tart recipe. With its golden, flaky crust and vibrant filling, this tart will leave you craving more. It’s a perfect balance of sweet and tangy, making it a must-try for every dessert lover.
Easter Never Looked This Good With Lemon Curd and Phyllo Dough
Making the Lemon Blackberry Phyllo Tart is like magic happening right in your kitchen, and trust me, it’s easier than it sounds.
First, you grab some phyllo dough from the store.
It’s this super thin pastry that crisps up like a dream.
I lay the sheets on a baking dish, brushing each one lightly with melted butter.
The trick is to layer them nicely so they get all golden and flaky.
Then, there’s the lemon part; I mix lemon zest and juice with a bit of sugar and eggs until it’s all smooth.
Pour this over the phyllo layers and bake until it sets, which doesn’t take long.
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Decorating a Lemon Blackberry Tart
Now, the topping is where it really gets fun.
Once that tart cools down a bit, I scatter fresh blackberries all over the top.
The berries add this beautiful pop of color and a sweet, tangy punch that goes so well with the lemon.
If I’m feeling extra, I sometimes heat a little blackberry jam and brush it over the berries for a shiny glaze. It makes the tart look like it came straight out of a patisserie window.
For Easter, I love to put some colorful Robin Eggs on top of this Lemon Tart to make it fun and festive.
Lemon Tart Serving Suggestions
Lastly, serving it is the best part.
Bringing this tart to the table makes me feel like a dessert wizard.
The crunchy layers of phyllo, the creamy lemon filling, and those juicy berries on top—every bite is like a celebration.
Plus, seeing everyone’s eyes light up when they taste it?
That’s just the cherry on top—or should I say, the berry on top!
Lemon Blackberry Phyllo Tart
Ingredients
For the Tart Crust
- 8-10 sheets Phyllo Dough 9” x 14”, thawed
- 4 Tbsp butter melted
For the Lemon Curd
- Zest and juice of 4 lemons
- 1 cup granulated sugar
- 4 Tbsp butter cubed and at room temperature
- 4 eggs
- 2 egg yolks
- 2 Tbsp heavy cream
- Pinch of salt
For Serving
- 6 oz blackberries
- 4 oz chocolate Robin Eggs
Instructions
- Thaw the phyllo dough following the thawing instructions on the package.
- Preheat the oven to 350 degrees F. Grease a 9-inch tart pan with a removable bottom.
- Carefully unroll the phyllo dough and immediately cover it with plastic wrap. Overlay this with a slightly damp towel to ensure the dough does not dry out.
- Using a pastry brush, lightly coat a single sheet of phyllo dough with the melted butter. Place the buttered sheet of phyllo dough onto the tart pan. Gently press the dough into the pan, making sure to cover the bottom and sides evenly.
- Butter an additional sheet of phyllo dough. Place this sheet over the first, slightly offsetting it to ensure thorough coverage of the pan's surface. Continue this procedure with the remaining sheets of phyllo dough, applying a light coat of melted butter between each layer.
- Fold and tuck the edges of the dough to create a ruffled look. Place a piece of parchment paper on the crust. Fill with pie weights or dried beans and bake for 20 minutes until golden brown and the crust is fully baked. Set aside to cool completely before filling.
- When the crust is cool, increase the oven temperature to 375 degrees F.
- Fill a saucepan with about 1 1/2 inches of water to make a double boiler and bring it to a simmer over medium heat. Combine the lemon juice and zest, sugar, butter, eggs, yolks, and salt in a large heatproof bowl.
- Place the bowl onto the double boiler and whisk constantly, about 8 minutes, until the mixture thickens. Remove from the heat and whisk in the heavy cream.
- Strain the lemon mixture through a fine mesh strainer. Pour the filling into the crust. Bake until the center is just set and slightly jiggly, about 12 – 15 minutes.
- Remove the tart from the oven and place it on a cooling rack. Cool completely at room temperature, then chill in the refrigerator uncovered 2 hours or overnight.
- Remove the tart from the pan using the removable bottom. Decorate with the blackberries and chocolate Robin Eggs.
Notes
- Choose the Right Pan: A 9-inch tart pan with a removable bottom is your secret weapon! It lets you lift that stunning tart out while keeping those crisp, beautiful edges perfectly intact.
- Berry Versatile: Not a fan of blackberries? No problem! Swap them out for strawberries, blueberries, raspberries, or go wild with a mix of all your favorites.
- Whipped Cream Dream: Serve it up with a dollop of whipped cream on the side, or get fancy and pipe a few elegant rosettes right on top of your tart. Talk about a showstopper!
Nutrition
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