23 July 2016

Lemon Cream Tart with Berries (and a little about San Francisco!)

What is your favourite part about traveling and visiting a new city? What do you usually do first? Do you like travelling by yourself or with others? Which city is your favourite?

Because of grad school (hello, traveling for conferences) and my inability to save money paired with the desire to spend it at not-so-opportune times (hello, crazy exchange rates), I got to visit a few different cities in the last little while. Grad school conferences led me to New Orleans, Washington, D.C., and Hong Kong. My own wanderlust (a word I am still undecided on because I feel like it is so overused by every stationary company that loves to have it on a journal cover, etched in a matte gold colour) led me to New York twice, Seattle, San Francisco, and Paris.

I have loved every city I have visited and am terrible at picking favourites. You’re talking to the girl  who still needs a minimum of ten minutes at her favourite café to pick what she wants from a menu she knows way too well. Being decisive is a quality I really lack, some would say. It would be easier to tell you which places are on my to-visit list. I really want to go to any city where I can bury myself with copious amounts of flaky buttery biscuits, creamed corn, and fried chicken. But that city must also have really good coffee…and avocado toast because deep down, I am basic af. Do not forget that I will need to try to take a photo of my avo toast and coffee combo and hashtag it with #morningslikethese and #liveauthentic – because I got some serious priorities.

When I visit a (new) city, I usually create a simple list of the cafes and bakeries I want to visit on the trip. I also have to pack enough dresses so that everyday I wear a different dress because once again, I have priorities. But that’s about it. Oh wait, I also have to rant a little about how my cellphone service provider is overcharging me for the amount of data that will prove to be insufficient. Yup.

I visited San Francisco during the Christmas holidays last year. Even though SF was even more rainy than Vancouver (how?!) I still had a wonderful time. I met some of the coolest people (hi, Elle, Jenn, Susannah, Dafna, Michelle, and Ashley!) and had some of the most wonderful food. Some highlights for me included:

After my trip I told myself I would attempt to make the Rebel Within muffin at home (which has not happened yet) and make Tartine’s lemon tart because I have never had a lemon tart quite like it. Tartine’s lemon curd is more like a lemon cream and I am pretty sure it is what dreams are made of. Luckily, Tartine’s lemon cream recipe can be found on the internet (yay!) so it made recreating it easy peasy. This lemon cream is incredibly easy to make and after you try it, you will want to take a ladle and ladle it on to everything.  Will you judge me if I followed up that last sentence with ‘been there, done that’?

Lemon Cream Tart with Berries
Yields one 9-inch tart

Pâte Sablée
8 tablespoons unsalted butter, room temperature
1/3 cup powdered sugar
1 large egg yolk
1/2 teaspoon salt
1 1/4 cups all-purpose flour

Beat the butter and powdered sugar in the bowl of a stand mixer until creamy.

Beat in the egg yolk and mix until fully combined.

With the mixer on low speed, beat in the salt and flour just until the dough comes together and there is no more visible flour. Careful not to overmix. Remove dough from the bowl and press the dough into the tart pan, making sure it is evenly distributed (watch out for the edges of the tart pan!). Using a fork, prick the bottom of the tart shell to prevent the bottom from puffing up when baking.

Wrap the pan loosely in plastic and chill 30 minutes.

Bake the tart shell at 410F or until the crust is golden brown (approximately 15 minutes). Remove carefully from oven and let rest on a wire rack. Let cool completely before filling with lemon cream.

White Chocolate Coating (Optional, but so delicious!)
3/4 cup white chocolate

Using a double boiler method or carefully with a microwave, melt half a cup of white chocolate. Using a pastry brush, brush a thin coat of white chocolate onto baked and cooled tart shell. Let chocolate cool completely before filling with lemon cream.

Tartine Lemon Cream
Recipe from Tartine Bakery
1/2 cup and 2 tablespoons freshly squeezed lemon juice (approx. two large lemons)
3 large eggs
1 large egg yolk
3/4 cup granulated sugar
A pinch of salt
1 cup cold unsalted butter, cut into 1-inch cubes

Create a double boiler with a  heavy-bottomed saucepan and glass bowl. Place over medium heat, and bring the water to a simmer. Make sure the bottom of the bowl does not touch the water.

Combine lemon juice, three large eggs plus an egg yolk, sugar, and a pinch of salt in a glass bowl. Whisk until the mixture becomes very thick. Be sure to never let the egg yolks and sugar sit together for more than a moment without whisking. We do not want sweet scrambled eggs!

After 10 - 12 minutes, remove the bowl from over the water and let cool on a wire rack for 15 - 20 minutes

Using a blender, blend a cup of unsalted butter a few cubes at a time into the lemon curd. Blend well after each addition of butter and make sure the cubes are fully incorporated before adding the next few pieces. The cream will start to turn pale yellow and have a nice creamy and viscous (I love that word!) consistency.

Once the butter has been fully incorporated, cover the surface of the lemon cream with a layer of plastic wrap and refrigerate for 1 - 2 hours before serving.

To assemble, transfer lemon cream into baked pie shell. Decorate with berries.

Serve chilled.


  1. Ahhh the lemon tart was one of my favorite things I ate in SF! So this totally makes me want to go back ASAP.
    GORGEOUS photos Amy! I love the way you decorated the tart with the strawberries, you are so so talented <3

  2. yesss i swear to god this is one of my most favorite pastries anywhere everywhere

  3. But that lemon tart tho... for reals. I am so in desperate need of making this because I have been dreaming of that tart ever since my last visit!!!

  4. OMG, Yes!!! This is so so SO gorgeous. p.s. Can I steal that adorable heart bowl????

  5. I love the way you decorated the tart with the strawberries, you are so so talented Sakura Beauty

  6. I'm looking to make this recipe, but individuals tarts...how many individual tarts would this recipe make?

  7. Conrad, I've made this several times and last time I made them as individual tarts. The recipe made 6 with extra to spare!

  8. anyone adjusted the recipe to make a 12" tart? I can't wait to try this!

    1. I doubled the recipe, and it made the perfect 12" tart. OMG, that Lemon Cream is the best thing I've ever tasted. I feel like a better human for having made this tart ;) Absolutely to die for!!!!!!

  9. Yours looks so delicious but mine unfortunately did not turn out too well. I’m not sure exactly what I did wrong but when I tried to incorporate the butter into the curd mine did not end up fully mixed or creamy. I’m not sure if the curd hadn’t cooled enough (I let it sit for 20 minutes). Any tips you have for next time would be appreciated!

  10. Turned out delicious!! Terrific recipe, thank you!

  11. Excited to make it for thanksgiving! Wondering if the tart can be room temperature for about 8 hours or if it needs to be refrigerated. Thank you.



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