Savor the delightful marriage of tangy lemon curd and sweet blueberries in our Blueberry–Lemon Curd Tart. This exquisite dessert boasts a buttery tart crust, velvety lemon curd filling, and a luscious blueberry layer, creating a symphony of flavors and textures that will enchant your taste buds. Whether you’re hosting a special occasion or simply treating yourself to a luxurious dessert, this tart is sure to leave a lasting impression.
In our cozy kitchen, the aroma of freshly baked pastries often fills the air, but none captivates our hearts quite like the Blueberry–Lemon Curd Tart. It all started one lazy Sunday afternoon when we decided to embark on a baking adventure. As we whisked, rolled, and baked, the anticipation grew, but it wasn’t until we sliced into the tart that magic truly happened. The burst of citrus from the lemon curd, the sweetness of the blueberries – it was love at first bite. Since then, this tart has become a cherished tradition in our home, a symbol of love, laughter, and the joy of baking together as a family.
Why This Blueberry–Lemon Curd Tart Will Steal the Show
- Buttery tart crust with a delicate crumb that melts in your mouth
- Luxuriously smooth lemon curd made with fresh lemon zest and honey
- Bursting with juicy blueberries for a pop of natural sweetness and vibrant color
- Perfect balance of sweet and tangy flavors that dance on your palate
- Elegant presentation that makes it a stunning centerpiece for any occasion
Ingredients: 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, chilled and cubed
Lemon Curd:
- ¼ cup lemon zest + ½ cup lemon juice (from 4 lemons)
- 1 large egg + 5 large yolks
- ⅓ cup honey
- Pinch of kosher salt
- 4 tablespoons unsalted butter, chilled and cubed
- 2 tablespoons heavy cream
Blueberry Layer:
- 10 ounces (2 cups) fresh blueberries
- 2 tablespoons cornstarch
- ¼ cup honey
- ⅛ teaspoon kosher salt
Directions:
- Crust:
- In a bowl, whisk together egg yolk, heavy cream, and vanilla extract. Process flour, confectioners’ sugar, and salt in a food processor until combined. Add chilled butter and pulse until mixture resembles coarse cornmeal. With the processor running, add the egg yolk mixture and process until dough comes together.
- Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll out dough on a lightly floured surface and transfer to a tart pan. Freeze until firm, then bake until golden brown and set.
- Lemon Curd:
- Whisk lemon zest, lemon juice, egg, egg yolks, honey, and salt in a saucepan until smooth. Cook over medium-low heat until slightly thickened, then whisk in chilled butter. Strain mixture and stir in heavy cream. Pour into the cooled tart crust and bake until set.
- Blueberry Layer:
- Process blueberries in a food processor and strain to extract the juice. Whisk in honey, salt, and cornstarch mixture. Cook until thickened, then stir in reserved lemon juice. Pour over the lemon curd layer and refrigerate until set.
Notes:
- For a decorative touch, garnish the tart with fresh blueberries and lemon zest before serving.
- Ensure the tart is completely cooled before slicing to achieve clean, neat cuts.
- Leftovers can be stored in the refrigerator for up to 3 days, but the tart is best enjoyed fresh.
