Description
This Blueberry-Lemon Curd Tart combines a crisp, buttery tart crust with a tangy, smooth lemon curd topped by a vibrant blueberry layer. Perfect for brightening any day, this refreshing dessert balances sweet and tart flavors with a creamy texture, making it an elegant treat for gatherings or a special indulgence.
Ingredients
Scale
Tart Crust
- 1 cup All-purpose Flour (can be substituted with gluten-free flour blend)
- 1/4 cup Confectioners’ Sugar (granulated sugar can work in a pinch)
- 1/4 teaspoon Salt (use sea salt or kosher salt for best results)
- 1/2 cup Unsalted Butter (cold for proper texture, or vegan butter for dairy-free)
- 1 large Egg Yolk (substitute with a flax egg for a vegan option)
Lemon Curd
- 1/2 cup Heavy Cream (coconut cream is a great dairy-free alternative)
- 1/2 cup Lemon Juice (fresh lemons preferred)
- 1 tablespoon Lemon Zest (fresh zest preferred)
- 1/3 cup Honey (maple syrup can replace as a vegan substitute)
- 1/4 teaspoon Salt
- Cold, cubed unsalted butter (amount for stirring into curd; estimated 2 tablespoons)
- 2 large Egg Yolks (assumed additional for lemon curd based on instructions)
Blueberry Layer
- 2 cups Blueberries (fresh preferred, frozen thawed and drained acceptable)
- 1 tablespoon Cornstarch (arrowroot powder can substitute)
- Honey to taste (approx. 1-2 tablespoons)
- Lemon juice (a splash for brightness, approx. 1 teaspoon)
Instructions
- Prepare the Tart Crust: In a food processor, combine all-purpose flour, confectioners’ sugar, and salt. Pulse until mixed. Add cold, cubed unsalted butter and blend until the mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk with a tablespoon of cold water, then mix this into the crumb mixture until a dough forms. Shape into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
- Shape and Pre-bake: Roll the chilled dough into an 11-inch circle on a lightly floured surface. Transfer to a tart pan, gently pressing into place. Trim excess dough, freeze the crust for 30 minutes. Preheat the oven to 375°F (190°C). Line the crust with foil, add pie weights, and bake for 30 minutes. Remove the foil and weights, bake an additional 5 minutes until lightly golden. Let cool completely.
- Make Lemon Curd: In a saucepan over medium heat, whisk together lemon juice, lemon zest, egg yolks, honey, and salt until fully combined. Cook while stirring constantly until the mixture thickens and coats the back of a spoon, about 7-10 minutes. Remove from heat and stir in cold, cubed unsalted butter until melted and smooth. Strain through a fine sieve to remove lumps. Pour lemon curd into the cooled tart crust and bake at 350°F (175°C) for 10-12 minutes. Allow to cool.
- Prepare Blueberry Layer: Puree blueberries in a blender until smooth, then strain through a fine mesh sieve to remove skins. In a saucepan, combine blueberry puree with honey and cornstarch mixed with a tablespoon of water. Cook over medium heat, stirring frequently, until thickened, about 5 minutes. Remove from heat, stir in a splash of lemon juice, and let cool slightly.
- Assemble Tart: Once lemon curd and blueberry layers are cooled, spread blueberry mixture evenly over lemon curd in the tart. Refrigerate assembled tart for at least 2 hours to set properly before serving.
Notes
- Use fresh lemons and blueberries for the best flavor and texture.
- For a vegan version, substitute vegan butter, use flax egg instead of egg yolks, and replace honey with maple syrup.
- Chilling the tart crust before baking helps prevent shrinking and promotes a crisp texture.
- Straining the curd and blueberry puree ensures a smooth tart filling without lumps or skins.
- Allow sufficient cooling and chilling time for the layers to set properly.
