Go Back
+ servings
Blueberry Lemon Curd Tart

Indulge in This Blueberry Lemon Curd Tart Delight

This Blueberry Lemon Curd Tart is a refreshing dessert that combines vibrant flavors and natural sweetness, perfect for summer gatherings.
Prep Time 30 minutes
Cook Time 37 minutes
Chilling Time 1 hour
Total Time 2 hours 7 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 250

Ingredients
  

For the Tart Crust
  • 1 cup All-Purpose Flour can be substituted with gluten-free flour blend
  • 1/4 cup Confectioners' Sugar try Sucanat or coconut sugar for a natural sweetener alternative
  • 1/4 teaspoon Kosher Salt enhances flavor
  • 1/2 cup Unsalted Butter ensure chilled
  • 1 large Egg Yolk acts as a binding agent
  • 2 tablespoons Heavy Cream adds richness
For the Lemon Curd Filling
  • 1 tablespoon Lemon Zest fresh is highly recommended
  • 1/2 cup Lemon Juice freshly squeezed for brightness
  • 2 large Eggs large-sized work best
  • 2 large Egg Yolks
  • 1/3 cup Honey maple syrup is a great alternative
  • 4 tablespoons Unsalted Butter must be cold
For the Blueberry Layer
  • 2 cups Blueberries fresh or frozen, frozen wild blueberries recommended
  • 1 tablespoon Cornstarch thickening agent

Equipment

  • food processor
  • Tart Pan
  • saucepan
  • fine sieve

Method
 

Preparation
  1. In a bowl, whisk together the egg yolk, heavy cream, and vanilla extract until well combined.
  2. In a food processor, pulse together flour, confectioners' sugar, and kosher salt until mixed.
  3. Add chilled cubed butter and process until coarse crumbs are formed.
  4. Add the egg mixture and pulse until the dough forms. Shape it into a disk, wrap in plastic, and chill for 1 hour.
Blind Baking the Crust
  1. Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. Trim excess dough.
  2. Refrigerate the crust for 15 minutes. Preheat oven to 350°F (175°C) and bake the crust for 20-25 minutes until golden.
  3. Allow it to cool completely.
Making the Lemon Curd
  1. In a saucepan, whisk together lemon juice, zest, eggs, and honey. Cook over medium heat, stirring until thickened to 165°F (5 min).
  2. Remove from heat, stir in cold butter until melted, strain into a bowl, and pour into the cooled tart shell.
  3. Bake for an additional 10-12 minutes until slightly jiggly.
Preparing the Blueberry Layer
  1. Blend blueberries in a food processor until smooth, strain to remove seeds.
  2. Mix honey and cornstarch, simmer over medium heat until thickened (about 4 min).
  3. Pour over the lemon curd, gently tapping to remove air bubbles. Refrigerate until fully set (about 2 hours).

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Garnish with fresh berries or whipped cream for an extra touch of sweetness.

Tried this recipe?

Let us know how it was!