Berry Party TART
- 30m Prep Time
- 35m Cook Time
- 3h Ready In
A large sheet-pan tart with a cookie crust, Meyer lemon cream, and fresh berries. Perfect for parties.
Ingredients
- 1 Homemade Ranch Animal Cookies dough chilled
- sugar
- lemon zest
- 12 large eggs
- heavy cream
- freshly squeezed Meyer lemon or regular lemon juice
- unsalted butter melted
- kosher salt
- fresh strawberries hulled, halved if large, and sliced
- fresh blueberries, blackberries, or raspberries
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29.5 mg
- Iron: 0.74 mg
- Magnesium: 7.79 mg
- Phosphorus: 83.3 mg
- Potassium: 96.9 mg
- Zinc: 0.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- sugar
- lemon zest
- 12 large eggs
- heavy cream
- freshly squeezed Meyer lemon or regular lemon juice
- kosher salt
- fresh blueberries, blackberries, or raspberries
Prepare
- 1 Homemade Ranch Animal Cookies dough, chilled
- Melt unsalted butter
- fresh strawberries, hulled, halved if large, and sliced
Let's Cook
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Step 1.
Chill the Homemade Ranch Animal Cookies dough as directed, about 2 hours or overnight.
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Step 2.
Using the large holes of a box grater, grate the chilled dough directly onto a 13-by-18-inch rimmed baking sheet, allowing the shavings to fall in an even layer. It's okay if there are some larger crumbles.
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Step 3.
Using your palms and fingertips, press the dough across the bottom and up about 1/2 inch on the sides of the baking sheet. The dough will be very thin. Refrigerate for 30 minutes.
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Step 4.
Preheat the oven to 350°F. Bake the crust on the middle rack for 15 to 20 minutes, until evenly golden brown. Let cool to room temperature, about 45 minutes.
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Step 5.
While the crust cools, make the lemon cream: In a food processor, process 1½ cups sugar with the lemon zest for about 30 seconds until sandy and evenly distributed. Add the eggs and blend for 30 seconds, then add 1 cup heavy cream, the lemon juice, melted butter, and salt, and pulse just to combine.
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Step 6.
Remove the bowl from the machine, rap it on the counter a few times to release air bubbles, and pour the lemon mixture directly onto the cooled crust.
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Step 7.
Carefully transfer the baking sheet back to the oven and bake for 15 to 18 minutes, until the lemon cream is firm and set in the center and the edges just begin to brown. Transfer to a rack to cool for about 1 hour. (The tart can be made up to this point and left at room temperature for up to 6 hours.)
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Step 8.
While the tart cools, in a large bowl, toss the strawberries and blueberries with ¼ cup sugar and set aside for about 10 minutes to get juicy.
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Step 9.
In a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream with the remaining 2 tablespoons sugar on high speed until stiff peaks form, 1 to 2 minutes.
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Step 10.
To serve, spread the whipped cream evenly over the lemon cream. Spoon the berries evenly across the top, arranging them as needed to cover, then press the berries down gently. Cut into 16 or more rectangles and serve immediately.