Lemon-Mixed Berry Tart

LEMON-MIXED BERRY TART

Lemon is one of the most popular dessert flavors. And this recipe for Lemon-Mixed Berry Tart is so intensely flavored with lemon, that it's almost impossible to resist.

Makes one 8-by-11-inch tart

6	tablespoons unsalted butter, plus more for greasing
	All-purpose flour, for dusting
	Pastry for 1 one-crust pie, or 1 store-bought refrigerated pie crust, chilled
6	large egg yolks
1½	cups granulated sugar
½	cup freshly squeezed lemon juice
pinch	kosher salt
	Zest of 2 lemons, finely grated
2	pints assorted fresh berries, such as blueberries, strawberries, and raspberries, trimmed as needed
	Confectioner's sugar, as needed for dusting
	Fresh mint leaves, for garnish

Preheat the oven to 375°F. Butter an 8-by-11-inch tart pan and set aside. On a lightly floured surface, roll out the pie crust and fit it into the prepared tart pan. Line the crust with parchment paper and top the paper with ceramic baking weights or dried beans (this will keep the bottom of the crust flat). Bake in the preheated oven for 15 minutes. Then, remove the weights and parchment paper and continue to bake until the crust is golden, 10 to 15 minutes more. Remove the crust and cool.

In the bowl of a double boiler or bain marie set over simmering water, whisk together the egg yolks, granulated sugar, lemon juice, and salt. Continue to cook, stirring constantly, until the mixture has thickened to a puddling-like consistency, about 10 minutes.

Remove the lemon mixture from the heat and pass through a fine mesh sieve, discarding any remaining solids. Stir in the lemon zest and butter. Pour the lemon filling into the cooled tart crust. Cover with a sheet of plastic wrap (pressing the plastic directly onto the surface of the lemon filling), and refrigerate until well chilled, about 1 hour.

Then, arrange the assorted berries on top of the chilled tart. If needed, sweeten the berries with a dusting of confectioner's sugar. Garnish the tart with fresh mint leaves and serve.