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