Description
A delightful blueberry lemon curd tart that balances citrusy tartness with sweet blueberries—the perfect summer dessert.
Ingredients
Scale
- 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 (113g) unsalted butter, chilled
- ¼ cup lemon zest + ½ cup lemon juice (from 4 lemons)
- 1 large egg
- 5 large egg yolks
- ⅓ cup honey
- Pinch of kosher salt
- 4 tablespoons (57g) unsalted butter, chilled
- 2 tablespoons heavy cream
- 10 ounces (2 cups / about 283g) blueberries
- 2 tablespoons cornstarch
- 2 tablespoons water
- ¼ cup honey
- ⅛ teaspoon kosher salt
- 1 tablespoon reserved lemon juice
Instructions
- Whisk egg yolk, cream, and vanilla.
- Pulse flour, sugar, and salt; add butter and mix.
- Add egg mixture and form dough; chill for 1 hour.
- Roll dough, fit into tart pan, freeze for 30 mins.
- Bake shell at 375°F for 30 mins; cool.
- Make lemon curd: whisk ingredients, heat, strain.
- Pour curd into crust, bake at 350°F for 10–12 mins.
- Prepare blueberry layer, strain, simmer.
- Pour blueberry mixture over curd, chill 2 hours.
- Serve chilled and enjoy.
Notes
- Use fresh lemons for best flavor.
- Ensure butter is thoroughly chilled.
- Be patient while chilling layers.
- Prep Time: 1 hr
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 150 mg
Keywords: blueberry lemon curd tart, summer dessert, tart recipe, citrus dessert