Lemon Custard Tart with Blackberries

A simple, classic lemon blackberry custard tart: just with no dairy, no starch, and yes only natural maple syrup and fruit.


Prep time: 10-15 minutes
Yields: 1 serving

Special equipment:

  • Sauce pan (sized to fit ceramic heat proof bowl on top)
  • Medium to large sized ceramic, heat proof bowl (such as a soup bowl)
  • Long-handled whisk
  • Oven mitts or potholders
  • Citrus zester
  • Rubber spatula or wet butter knife


  1. Set saucepan filled halfway with water to boil.
  2. In the small ceramic bowl, combine egg, hazelnut milk, and maple syrup. Grate the zest directly on top, then cut the lemon in half and squeeze the juice from 1 lemon half. (Save the other lemon half in refrigerator for a different recipe.)
  3. Take the bowl and place it directly on top of the saucepan as the water boils. Immediately whisk the contents of the bowl directly over the saucepan. Take care not to put your hands too close to the heat and use oven mitts and potholders as needed so you don’t get burned!
  4. Whisk all ingredients together continuously over boiling water until mixture begins to thicken, about 7-8 minutes. Once thick, take away from heat.
  5. Spoon thickened custard into pie shell, smoothing with a rubber spatula or wet butter knife.
  6. Top with fresh blackberries and enjoy.

Yasmine’s Notes:

T____T It’s so good and so filling that I could cry… and I’m not normally a lemon-lime type! But every so often, that tart, fresh, airy zap of a punch is so invigorating to have. The maple syrup gives it just enough sweet warmth to just be wonderful, and the lemon overall pairs well with the standard addition of blackberries.

Thing is everyone, I feel that if a wheel’s working well, don’t fix it. Just, DO change what powers that wheel, if it’s running on a fuel that pollutes your body. Hopefully, you’ll find this healthier upgrade to an otherwise classic dessert a nice improvement as well. 🙂


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