Lemon Berry Tart with Graham Cracker Shell

Luscious, creamy tart filling made from lemon curd, mascarpone, and fresh whipped cream in a baked graham cracker shell topped with fresh summer berries.

Lemon Berry Tart with Graham Cracker Shell is a heavenly dessert that demands a seat at your dinner table this summer! It’s so light and refreshing.

Combining the crisp and slightly sweet graham cracker crust, the tangy and refreshing lemon filling, and the sweet burst of mixed berries creates a delightful balance of flavors. The fresh sweet berries are gratefully immersed in the tartness of the whipped lemon filling, while the graham cracker crust adds a lovely texture and additional nutty sweetness. A must try!

Lemon Berry Tart with Graham Cracker Shell

Brenda Lanzilli

Luscious, creamy tart filling made from lemon curd, mascarpone, and fresh whipped cream in a baked graham cracker shell topped with fresh summer berries

Print Recipe

Prep Time 20 minutes mins

Rest Time 12 hours hrs

Course Dessert

Cuisine American, European, French

Servings 8

Calories 625 kcal

Ingredients

  

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• 12 graham crackers
• 1/4 cup granulated sugar
• 7 tablespoons unsalted butter melted
• 1 ¼ cups heavy cream
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 6 ounces mascarpone
• 12 ounces lemon curd
• Strawberries
• Raspberries
• Blueberries

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Instructions

 

• Preheat oven to 350°F.
• Place 12 crumbled graham crackers into a food processor with 1/4 cup granulated sugar.
• Process until fine crumbs are formed.
• Add 7 tablespoons melted butter and pulse until combined. Transfer graham cracker mixture to an 8-inch or 9-inch tart pan with removable bottom. Press graham cracker mixture into the bottom and up the sides of the pan.
• Bake 10 minutes. Allow tart shell to cool to room temperature.
• Pour 1 ¼ cups heavy cream into a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.
• Whisk until cream becomes foamy. Add 1 cup powdered sugar and vanilla extract. Whisk until stiff peaks form. Set aside whipped cream.
• Place 6 oz mascarpone and 12 oz lemon curd into a food processor. Process to smooth and creamy.
• Add mascarpone mixture to whipped cream and fold gently until combined. Do not over mix.
• Spoon whipped cream mixture into tart shell and spread the top smooth. Refrigerate about 2 hours or up to overnight.
• When ready to serve, decorate with fruit in the desired design.
• Serve tart immediately and store any leftovers in the refrigerator.

Nutrition

Calories: 625kcalCarbohydrates: 64gProtein: 5gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 90mgSodium: 289mgPotassium: 76mgFiber: 1gSugar: 52gVitamin A: 1150IUVitamin C: 0.2mgCalcium: 74mgIron: 1mg

Keyword berry, dessert, graham crackers, lemon, summer, tart

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