Bridie’s Summer Tart
Recipe by Bridie McNamara. Ingredients from Bare Refill Grocery.
Bright, zesty, and bursting with flavour, this summer tart is the perfect summer treat! Featuring a silky-smooth lemon filling nestled in a buttery, golden crust, it’s topped with an array of vibrant fresh berries for a pop of sweetness and colour. Perfect for celebrations or a simple sunny day dessert, this tart strikes the perfect balance between tangy and sweet in every bite.
Ingredients
For the crust:
1 ½ cups (190g) plain flour. Bare Refill Grocery
115g unsalted butter, cold and cubed
2 tbsp sugar Bare Refill Grocery
1 egg yolk Fowlers Eggs
2–3 tbsp iced water
For the filling:
3 large eggs Fowlers Eggs
3 large egg yolks Fowlers Eggs
¾ cup (150g) sugar Bare Refill Grocery.
Zest of 2 lemons Pirongia Mountain Vegetables
½ cup (120ml) freshly squeezed lemon juice (3–4 lemons) Pirongia Mountain Vegetables
¾ cup (200ml) cream (Bare Refill Grocery - @dreamview)
30g unsalted butter, cubed
Pinch of salt Bare Refill Grocery.
For the topping:
Fresh summer fruits (strawberries, blueberries, raspberries, cherries) Pirongia Mountain Vegetables
Mint leaves for garnish
Method
Combine the flour and sugar in a bowl, then add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Stir in the egg yolk and iced water until a dough forms. Wrap it in cling film and chill for 30 minutes.
Roll out the dough and press it into a tart tin. Prick the base with a fork and chill for 15 minutes. Preheat the oven to 190°C. Line the crust with baking paper, fill it with pie weights, and bake for 15 minutes. Remove the weights and bake for another 10 minutes until the crust is golden brown. Allow it to cool completely.
In a medium saucepan, whisk together the eggs, egg yolks, sugar, lemon zest, lemon juice, and a pinch of salt. Place the pan over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 7–9 minutes. Be careful not to let it boil.
Remove the saucepan from the heat and stir in the butter until fully melted. For an extra smooth filling, strain the mixture through a fine sieve. Let it cool slightly before folding in the cream. Chill the filling for 2 hours to allow it to set.
Pour the chilled filling into the cooled crust, smoothing it out evenly. Top the tart with fresh summer fruit and garnish with mint leaves.
