Description
Indulge in this naturally sweetened Blueberry Lemon Curd Tart, a refreshing dessert perfect for summer gatherings. It features a bright and tangy lemon curd layered with a sweet blueberry topping on a flaky crust.
Ingredients
Scale
- For the Tart Crust:
- 1 cup All-Purpose Flour (or gluten-free flour blend)
- 1/4 cup Confectioners’ Sugar
- 1/4 teaspoon Kosher Salt
- 1/2 cup Unsalted Butter, chilled and cubed
- 1 large Egg Yolk
- 2 tablespoons Heavy Cream
- For the Lemon Curd Filling:
- 1 tablespoon Lemon Zest
- 1/2 cup Lemon Juice, freshly squeezed
- 2 large Eggs
- 2 large Egg Yolks
- 1/3 cup Honey (or maple syrup)
- 4 tablespoons Unsalted Butter, cold
- For the Blueberry Layer:
- 2 cups Blueberries (fresh or frozen)
- 1 tablespoon Cornstarch
Instructions
- Prepare the Tart Crust: Whisk egg yolk, heavy cream, and vanilla extract. In a food processor, pulse flour, confectioners’ sugar, and salt. Add butter and pulse until coarse crumbs form. Add egg mixture and pulse until dough forms. Shape into a disk, wrap, and chill for 1 hour.
- Blind Bake the Crust: Roll out dough and fit into a 9-inch tart pan. Trim excess. Refrigerate for 15 minutes. Preheat oven to 350°F (175°C). Bake crust for 20-25 minutes until golden. Cool completely.
- Make the Lemon Curd: In a saucepan, whisk lemon juice, zest, eggs, and honey. Cook over medium heat, stirring, until thickened to 165°F (about 5 minutes). Remove from heat, stir in butter until melted. Strain into a bowl and pour into the cooled tart shell. Bake for 10-12 minutes until slightly jiggly.
- Prepare the Blueberry Layer: Blend blueberries until smooth, strain to remove seeds. Mix in honey and cornstarch. Simmer over medium heat until thickened, about 4 minutes. Pour over the lemon curd. Refrigerate until fully set, about 2 hours.
- Optional: Garnish with fresh berries or whipped cream.
Notes
- Use freshly squeezed lemon juice and zest for the best flavor.
- Ensure butter is well-chilled for a flaky crust.
- Allow layers to cool slightly before assembling to maintain distinct layers.
- Blind baking the crust until golden prevents sogginess.
- Feel free to experiment with other berries like raspberries or strawberries.
- This tart can be made gluten-free by using a gluten-free flour blend.
- For a vegan version, use vegan butter and aquafaba.
- Adjust sweetness by using alternative sweeteners like stevia or erythritol.
- Add cinnamon or ginger to the blueberry mixture for a spiced flavor.
- Freeze the tart for a refreshing sorbet-like treat.
- Add crushed graham crackers or nuts on top for extra texture.
- Prep Time: 30 minutes
- Cook Time: 37 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg