Blueberry–Lemon Curd Tart
Indulge in a slice of bliss with this Blueberry-Lemon Curd Tart, where zesty lemons meet sweet blueberries in perfect harmony. This eye-catching dessert is not only a feast for the eyes but also a treat for your taste buds, making it ideal for summer picnics, family gatherings, or elegant dinner parties. The buttery crust provides a delightful crunch that perfectly complements the tangy lemon curd and juicy blueberry topping. Simple to prepare with straightforward instructions, this tart invites even beginner bakers to create something truly special. Serve it topped with fresh whipped cream or alongside a scoop of vanilla ice cream for an unforgettable dessert experience.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 large egg yolk
- 1 tablespoon heavy cream
- ½ teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- ⅓ cup confectioners' sugar
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter, cut into cubes and chilled
- ¼ cup lemon zest + ½ cup lemon juice (from about 4 lemons)
- 1 large egg + 5 large yolks
- ⅓ cup honey
- pinch of kosher salt
- 4 tablespoons unsalted butter, cut into 4 pieces and chilled
- 2 tablespoons heavy cream
- 10 ounces blueberries
- 2 tablespoons cornstarch
- ¼ cup honey
Instructions
- Prepare the Dough: In a bowl, whisk egg yolk, heavy cream, and vanilla. In a food processor, combine flour, confectioners' sugar, and salt; add chilled butter and pulse until crumbly. Slowly add the egg mixture until dough forms.
- Chill & Roll Out: Shape the dough into a disk and refrigerate for at least one hour. Once chilled, roll out to an 11-inch circle and place into a tart pan.
- Freeze & Bake: Freeze the crust until firm (about 30 minutes). Preheat oven to 375°F (190°C), line with foil and weights, bake until golden brown (about 30 minutes). Allow to cool completely.
- Prepare Filling: Mix lemon juice/zest with eggs and honey; cook gently over low heat until thickened. Stir in butter and cream.
- Assemble Tart: Pour filling into cooled crust; top with blueberries mixed with cornstarch and honey. Bake again briefly until set.
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg