Lemon Cream Fruit Tart with a Shortbread Cookie Crust

 So in yesterdays blog post I raved about how much I loved my new KitchenAid® 13-cup Food Processor with ExactSlice™ System, and then I teased you with this picture of what I made with it.  That wasn’t very nice of me was it?  😉

Lemon Cream Fruit Tart with a Shortbread Cookie Crust {A Pretty Life}

Well don’t worry…you’re in luck!  I’m sharing my recipe with you today, and just in time for Easter…this Lemon Cream Fruit Tart with a Shortbread Cookie Crust would make the perfect Easter dessert!  Don’t be intimidated – tarts are way easier than they look!

Lemon Cream Fruit Tart with a Shortbread Cookie Crust {A Pretty Life}

The best thing about making a fresh fruit tart, is that you can choose to use what ever kind of fruit you love!  Have fun with it, and tailor it to your tastebuds!  And with a fabulous food processor like the KitchenAid® 13-cup Food Processor with ExactSlice™ System, cutting fruit has never been easier!


I even made the crust with my food processor…actually, I basically made this whole tart using this fab kitchen tool…amazing!

Lemon Cream Fruit Tart with a Shortbread Cookie Crust {A Pretty Life}

This fresh fruit tart has the most scrumptious buttery shortbread cookie crust, and tart lemon cream.  You need to make it.  No really, you do…you’ll love it!



Lemon Cream Fruit Tart with a Shortbread Cookie Crust

This fresh fruit tart has the most scrumptious buttery shortbread cookie crust, and tart lemon cream. It's fresh, springy and so delicious!
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 -10
Author Jo-Anna Rooney


The Shortbread Cookie Crust:

  • 2 cups flour
  • 1/4 cup white sugar
  • 1 cup butter cut into chunks
  • pinch salt

Lemon Pastry Cream:

  • 1/3 cup sugar
  • 3 tbsp cornstarch
  • 4 egg yolks
  • 11/3 cups whole milk
  • 1/4 cup sugar
  • 1/3 cup fresh lemon juice
  • zest from 1 lemon
  • 1/2 tsp vanilla

Fruit topping:

  • Sliced fruit such as strawberries kiwis, peaches, nectarines
  • Other fruit such as raspberries blueberries


  1. Preheat your oven to 400 degrees.

The Shortbread Cookie Crust:

  1. In your food processor, process the flour, sugar, butter and salt until the mixture looks like coarse crumbs.
  2. Press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Watch it carefully to make sure the crust doesn't burn - the edges should look light golden brown.
  3. After it has baked, remove the cookie crust from tart pan and set it aside to cool.

Lemon Pastry Cream:

  1. In your food processor (use the small mixing bowl), mix the egg yolks, 1/3 cup sugar and corn starch until smooth.
  2. In a sauce pan, on medium-high heat, whisk together the milk, 1/4 cup sugar, lemon zest and fresh lemon juice. It may curdle, but don't worry it will all come together.
  3. Slowly add the egg mixture to the milk mixture in the saucepan, whisking constantly.
  4. As you are whisking, bring the mixture to a boil, then reduce the heat. Continue to whisk until thick (not too thick, as the mixture will thicken as it cools - I remove it from the heat when it resembles pudding).
  5. Add the vanilla, and stir.
  6. Remove from heat, and cool completely. You may want to press a piece of saran wrap or wax paper to the top of the lemon cream to prevent a crust/film from forming.
  7. Set aside.

Putting your tart together:

  1. Using your food processor, slice your fruit.
  2. Once the tart crust and the lemon filling have cooled completely you can put together your tart!
  3. If needed, you can use a hand blender to make your lemon cream more creamy in consistency.
  4. Spread the lemon cream filling on to the crust, to about a 1/4 inch from the edge.
  5. Add your fruit.
  6. Serve immediately, or chill before serving (see notes).
  7. Enjoy!

Recipe Notes

If you are not going to serve this tart immediately, you can add a glaze to the top of your tart. Just melt about 3 tbsp of jelly (like apricot), and brush the fruit lightly with the jelly.

This tart is fresh, springy and so delicious!

Lemon Cream Fruit Tart with a Shortbread Cookie Crust {A Pretty Life}

Have a delicious day!


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  • Reply Krista @the happy housie April 16, 2014 at 4:10 PM

    This looks delicious and is so beautiful! Pinned!

  • Reply Deb @ Cooking on the Front Burner April 21, 2014 at 8:16 PM

    I love this fresh looking tart – thanks for sharing with us at MM last night – sharing and pinned!

  • Reply rebecca lopez April 27, 2014 at 11:05 AM

    This looks so good. Yum. Featuring you at The Sunday Soiree this weekend. Thanks for linking up.

  • Reply abby January 14, 2015 at 9:18 AM

    Made this yesterday for a dinner party! It turned out delicious! Thanks for sharing!

  • Reply Gina July 31, 2015 at 6:18 PM

    I tried the shortbread crust, but apparently I did not know the thousand and one tricks you are supposed to inherently know when making butter cookies. So I read a thousand and one articles 😉 Could throw some more info into that part of the recipe

  • Reply Kristy March 6, 2016 at 6:32 PM

    Hi, I am thinking of trying this with a graham cracker crust. What are your thoughts on taste and texture? Thanks!

    • Reply Jo-Anna@APrettyLife March 7, 2016 at 9:33 PM

      I bet it would be delicious…I love graham cracker crusts! If you try it let me know how it turns out!

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