Charred Lemon Tart with Blackberry Mint Compote & Whipped Creme Fraiche

Tart Filling

• 1 9-inch tart shell (store-bought or homemade)
• ¾ cup sugar
• 3 large eggs
• 1 tbsp lemon zest
• ½ cup fresh lemon juice
• ½ cup heavy cream
• 1 tbsp butter
• Powdered sugar, for garnish

Blackberry Mint Compote

• 1½ cups blackberries
• 1 tbsp sugar
• 1 tsp lemon juice
• 4 mint leaves, torn

Whipped Crème Fraîche

• ½ cup crème fraîche
• 1 tsp sugar
• 1 tsp vanilla extract

1. Preheat oven to 325°F.
2. In a medium saucepan over low heat, combine sugar, lemon juice, lemon zest, and eggs. Whisk constantly and cook gently until the mixture thickens enough to coat the back of a spoon, about 7–10 minutes. Remove from heat and whisk in the cream and butter. Strain through a fine mesh strainer into the prepared tart shell.
3. Bake the tart until the center is just set, about 25–30 minutes. Cool completely.
4. For the charred finish, brûlée the surface using a torch or place under a broiler for 1–2 minutes, watching closely to avoid burning.
5. Prepare the compote by simmering blackberries, sugar, lemon juice, and torn mint leaves in a small saucepan over medium-low heat for 5–7 minutes, until the berries release juice and the mixture becomes syrupy. Let cool.
6. Whip the crème fraîche with sugar and vanilla until soft peaks form. Keep chilled until serving.

Plating Instructions

Slice the tart into wedges and dust lightly with powdered sugar. Plate each slice with a spoonful of compote on the side and a quenelle or dollop of whipped crème fraîche. Garnish with fresh mint if desired.

Chef’s Note

If a brûlée torch is unavailable, skip the charring and increase the lemon zest for added brightness. The balance of citrus and cream showcases the wine’s structure and enhances the berry notes in both the dessert and the glass.

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