Description

Indulge in the vibrant flavors of this Blueberry-Lemon Curd Tart, a delightful dessert that brings a burst of summer to any occasion. With its luscious layers of tangy lemon curd and sweet blueberry filling, this tart not only looks stunning but also serves as a refreshing finale to your meal. Perfect for brunches, picnics, or evening gatherings, each slice offers a harmonious balance of flavors that will impress your guests and satisfy your sweet tooth.

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 (chilled)
¼ cup lemon zest + ½ cup lemon juice (from about 4 lemons)
1 large egg + 5 large yolks
⅓ cup honey
Kosher salt (to taste)
4 tablespoons unsalted butter (chilled)
2 tablespoons heavy cream
10 ounces blueberries
2 tablespoons cornstarch

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Instructions

Make the crust by whisking together egg yolk, heavy cream, and vanilla extract. In a food processor, combine flour, sugar, and salt; pulse in chilled butter until crumbly. Add the egg mixture until dough forms. Chill for an hour.
Roll out the dough into a circle and fit it into a tart pan. Freeze for about 30 minutes before baking at 375°F until golden brown.
Prepare the lemon curd by whisking lemon juice, zest, eggs, honey, and salt over low heat until thickened. Strain into a bowl with butter and cream.
Bake the lemon curd in the tart shell until set. For the blueberry layer, puree blueberries and strain; cook with honey and cornstarch until thickened.
Pour blueberry mixture over cooled lemon filling and refrigerate until set.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 210
Sugar: 16g
Sodium: 120mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg