The hidden ingredient behind this berry and lemon curd tart? A simple layer of chopped seaweed, fresh or rehydrated! Trust me on this—it’s really good. 

You simply add it to the fully baked crust and then layer on that lemon curd—I’m using Ina Garten’s Lemon Curd, which has the perfect amount of zing. 

So why seaweed? This superfood from the sea is full of: 

  • Iodine, an essential nutrient that supports your thyroid health and metabolism 
  • Antioxidants, which have anti-inflammatory properties 
  • Vitamin K, B vitamins, zinc, and iron

Plus, it contributes to the health of our ocean ecosystems so you can feel good about eating it. 

And once that beautiful layer of seaweed comes in, place your freshly-washed berries on top and dust with powdered sugar! 

Serves 6

For the Shortbread Crust: 

  • 12 tablespoons cold of unsalted butter, diced 
  • ⅔ cup powdered sugar or super fine baker’s sugar
  • 2 large egg yolks 
  • 1 teaspoon vanilla
  • 2 tablespoons ice water
  • 2 cups all-purpose flour 

For the egg wash (optional):

  • 1 yolk
  • 1 tablespoon water

For the Tart: 

  • 4 pints of berries—blackberries, raspberries, blueberries, and sliced strawberries with the stem removed
  • 1/4 cup seaweed of your choice, chopped

Place the butter, powdered sugar in the bowl of a food processor fitted with the metal blade. 

Pulse until combined, but still spotted with butter. In a small bowl, mix together the egg yolks, vanilla, and water.

Add the flour and pulse until just combined. Then add the liquid, pulsing gently until it’s all incorporated but still very rough, adding more ice water if the mixture is still dry.

Turn dough out onto a large piece of parchment, knead a few times to bring it all together with the heel of your hand, and pat it into a disc shape.

Wrap well in the parchment and chill for about half an hour.

Preheat the oven to 350°F with a rack in the center. 

Remove dough from the fridge and let it rest on the counter for 15 minutes. 

Roll out between layers of parchment into an approximately 12-inch circle. 

Transfer the dough very carefully to a 10-inch tart pan with a removable bottom, pressing on the dough lightly so it sits snugly against the bottom and sides of the pan. Prick the bottom of the shell all over with a fork. Place the whole thing onto a baking sheet.

Place a piece of parchment paper over the shell, making sure to cover the edges. Spread plenty of dried beans or pie weights over the parchment, covering the whole bottom of the tart shell. 

Bake for 15 minutes this way, then remove the parchment and beans. 

If you would like to egg wash the tart, beat the egg yolk and water together with a fork in a small bowl. Brush the shell with a bit of the egg wash. (You’ll have a lot left over and can use it to make scrambled eggs if you like.)

Return the shell to the oven for at least an additional 10 minutes. If you’ll be using a fully cooked filling, bake until the shell is completely cooked through, probably about 15 minutes. If the edges start to color too much, you can cover them lightly with foil. If you’ll be cooking the filling inside the shell, add it after the 10 minutes.

Remove from the oven and cool completely before filling.

Place the seaweed on top of the cooked crust. Add a one-inch layer of the lemon curd. Top with berries, dust with powdered sugar and serve. Can be made up to two hours ahead. 

Interested in trying more sweets with seaweed? Make these Dulse Seaweed Chocolate Bouchons!