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Lemon Blackberry Phyllo Tart

Total Time: 3 HR 5 MIN Makes: 10 servings
Prep Time: 25 MIN Cook Time: 40 MIN Additional Time: 2 HR

Celebrate spring with a bright and delicious Lemon Blackberry Phyllo Tart by our friend Dora Cavallo. This tart hits all of the flavor and texture notes. The crispy, buttery phyllo crust pairs perfectly with the tangy lemon curd, juicy blackberries, and the crunch and richness of the malted chocolates.


Tart Crust

Lemon Curd

  • Zest and juice of 4 lemons
  • 1 cup sugar
  • 4 tablespoons unsalted butter, cubed and at room temperature
  • 4 eggs
  • 2 egg yolks
  • 2 tablespoons heavy cream
  • Pinch of salt

For Serving

  • 6 oz. blackberries
  • 4 oz. chocolate malted eggs


Thaw phyllo dough following thawing instructions on the package. Preheat oven to 350ºF and lightly spray a 9 inch tart pan with baking spray. Unroll and cover the phyllo with plastic wrap and then a slightly damp towel to prevent drying out.

Brush one sheet of phyllo dough with the melted butter. Carefully place the sheet over the pan and gently press into the bottom and the sides of the pan. Brush the next sheet with butter and overlap it with the bottom piece. Repeat this process with the remaining phyllo and butter. Fold and tuck the overhang to create a ruffled look.

Place a piece of parchment paper down on the crust, Fill with pie weights or dried beans and bake for 10 minutes. Remove the parchment and pie weights and continue baking for 10 minutes until golden brown and the crust is fully baked. Set aside to cool completely before filling.

Increase the oven temperature to 375ºF.

Prepare a double boiler. Fill a saucepan with about 1 1/2 inches of water and bring to a simmer over medium heat.

Combine the lemon juice and zest, sugar, butter, eggs, yolks, and salt in a large heatproof bowl. Place the bowl onto the double boiler and whisk constantly until the mixture thickens. This will take about 8 minutes and it should reach a temperature of 170ºF.

Remove from heat and whisk in the heavy cream. Strain the lemon mixture through a fine sieve. Pour the filling into the crust. Bake until the center is just set and slightly jiggly, 12 – 15 minutes.

Remove the tart from the oven and place on a cooling rack. Cool completely at room temperature, then chill in the refrigerator uncovered 2 hours or overnight.

Once chilled, remove the bottom of the tart pan and decorate the tart with the blackberries and chocolate malted eggs. Serve immediately and enjoy!


Serving size: 1 slice, Amount per serving: Calories 365, Total Fat – 16g, Saturated Fat – 8.4g, Trans Fat – 0g, Cholesterol – 136mg, Sodium – 408mg, Total Carbohydrate – 52.1g, Dietary Fiber – 1.7g, Sugars – 29g, Protein – 7g, Vitamin D – 88%, Calcium – 3%, Iron – 5%, Potassium – 1%

  • Using a 9 inch tart pan with a removable bottom will let you lift the tart out of the pan while keeping the sides intact.
  • Blackberries can be replaced with strawberries, blueberries, raspberries or a mix of all of them.
  • Serve with some whipped cream on the side or pipe a few rosettes on the top of the tart.