Citrus Berry Tart with Lavender Whipped Cream

A delightful and refreshing dessert that combines the bright flavors of citrus with the sweetness of mixed berries.

Total Time:
1 hr 45 minutes

Servings:
10

Ingredients

2 ¼ cups all purpose flour

⅓ cup powdered sugar

¾ tsp salt

¾ cup cold unsalted butter, cubed

4-5 Tbsp ice-cold water

¾ cup granulated sugar

3 Tbsp cornstarch

¾ tsp salt

1 ½ cups orange juice, freshly squeezed

¾ cup lemon juice, freshly squeezed

3 large eggs

3 Tbsp unsalted butter, softened

3 cups DOLE IQF Mixed Berries

1 ½ cups heavy whipping cream

⅓ cup powdered sugar

1 ½ tsp dried lavender flowers, finely ground (optional)

⅓ cup apricot glaze (store-bought or homemade)

In a large bowl, whisk together flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add ice-cold water, 1 Tbsp at a time, and toss with a fork until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375 degrees. Grease a 10in tart pan with a removable bottom.
On a lightly floured surface, roll out the chilled dough to a 14in circle. Carefully transfer the dough to the prepared tart pan and gently press it into the bottom and sides. Trim any excess dough around the edges. Prick the bottom of the dough with a fork a few times.
If a crispier crust is desired, line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes, or until the crust is lightly golden brown. Let cool slightly.

In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in the orange and lemon juice until smooth.
7. Over medium heat, cook the mixture, stirring constantly, until it thickens and begins to bubble. Remove from heat and whisk in the eggs one at a time, then stir in the softened butter.
Pour the warm citrus filling into the pre-baked tart shell. Arrange the mixed berries over the top, creating a colorful and vibrant pattern.
Bake the tart for 25-30 minutes, or until the filling is set and the edges are slightly golden brown.

In a chilled bowl, whip the heavy whipping cream with powdered sugar until soft peaks form. Gently fold in the finely ground lavender flowers (if using)
Let the tart cool completely before slicing. Serve chilled with a dollop of lavender whipped cream and a drizzle of apricot glaze for an extra touch of sweetness topped with mixed berries.