Description
This Blueberry–Lemon Curd Tart combines a buttery, flaky crust with a luscious homemade lemon curd and a vibrant blueberry topping, creating a refreshing and indulgent dessert perfect for gatherings or special occasions.
Ingredients
Scale
Classic Tart Crust
- 1 large egg yolk
- 1 tablespoon heavy cream
- ½ teaspoon pure vanilla extract
- 1 ¼ cups (158g) all-purpose flour
- ⅓ cup (38g) confectioners’ sugar
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter, cut into cubes and chilled
Lemon Curd
- ¼ cup lemon zest + ½ cup lemon juice (from about 4 lemons)
- 1 large egg + 5 large egg yolks
- ⅓ cup honey
- Pinch of kosher salt
- 4 tablespoons unsalted butter, chilled and cut into pieces
- 2 tablespoons heavy cream
Blueberry Layer
- 10 ounces (2 cups) fresh blueberries
- 2 tablespoons cornstarch
- ¼ cup honey
- 1 tablespoon reserved lemon juice from the curd preparation
Instructions
- Prepare the Tart Crust: In a mixing bowl, combine the flour, confectioners’ sugar, and kosher salt. Cut in the chilled butter cubes until the mixture resembles coarse crumbs. Add the egg yolk, heavy cream, and vanilla extract, mixing until the dough comes together. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Blind Bake the Crust: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the surface with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment and bake for another 10-15 minutes until golden brown. Let cool completely.
- Make the Lemon Curd: In a heat-safe bowl, whisk together the lemon zest, lemon juice, whole egg, egg yolks, honey, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens and reaches about 170°F (77°C). Remove from heat and whisk in the chilled butter pieces until smooth. Stir in the heavy cream, then strain the curd through a fine mesh sieve. Cover and refrigerate until chilled and set.
- Prepare the Blueberry Topping: In a saucepan, combine the fresh blueberries, cornstarch, honey, and reserved tablespoon of lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries release their juices, about 5-7 minutes. Remove from heat and let cool to room temperature.
- Assemble the Tart: Spread the chilled lemon curd evenly over the cooled tart crust. Spoon the blueberry topping over the lemon curd, spreading gently to cover. Refrigerate the tart for at least 1 hour to allow the flavors to meld and filling to set fully before serving.
Notes
- Use fresh lemons for the best flavor in the lemon curd.
- Make sure the butter for the tart crust and lemon curd is chilled to ensure proper texture.
- Blind baking the crust prevents shrinkage and sogginess from the wet fillings.
- The tart keeps well refrigerated for up to 2 days.
- For a more intense blueberry flavor, you can macerate the blueberries with a little sugar before cooking.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry tart, lemon curd tart, homemade tart, dessert recipe, fresh blueberries, lemon curd
