Lemon Tart with Fresh Berries

1. Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a springform pan and set aside.

2. Combine flour, butter, and eggs in a food processor and pulse until a soft pastry ball forms. The dough will be pretty soft and hard to roll out. Take small portions of dough and flatten between your palms. Cover the base and sides of the springform pan until fully covered. Prick all over with a fork.

3. Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove pastry from the oven and allow to cool completely.

4. Combine water, sugar, lemon juice, lemon zest, egg yolks, cornstarch, and butter in a large bowl. Beat with an electric mixer until cornstarch and sugar are dissolved. Pour mixture into a small saucepan.

5. Cook over medium heat, stirring constantly, until cream thickens and starts to bubble, about 10 minutes. Remove from heat and pour into the cooled pastry shell. Spread out evenly and chill in the refrigerator until set, about 3 hours.

6. Once custard has set, top with fresh berries and lightly dust with powdered sugar.

Editor's Note:

The original recipe is in metric. If you have a scale please measure 250 g flour and 200 g unsalted butter for the pastry case. For the filling you will need 470 ml water, 200 g sugar, 25 g butter, 100 g blueberries, 150 g raspberries, and 200 g strawberries.