Blueberry Lemon Curd Tart
This delightful blueberry-lemon tart combines a flaky buttery crust with a bright lemon curd and juicy blueberries for a perfect dessert.
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour
- ⅓ cup confectioners' sugar *
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter (cut into cubes and chilled)
- 1 large egg yolk
- 1 tablespoon heavy cream
- ½ teaspoon pure vanilla extract
For the Lemon Curd
- ¼ cup lemon zest
- ½ cup lemon juice (from 4 lemons)
- 1 large egg
- 5 large egg yolks
- ⅓ cup honey
- 4 tablespoons unsalted butter (cut into 4 pieces and chilled)
For the Blueberry Layer
- 10 ounces blueberries (2 cups)
- 2 tablespoons cornstarch
- ¼ cup honey
Instructions
Preparation
- Combine all-purpose flour, confectioners' sugar, and kosher salt in a bowl.
- Add the chilled butter cubes and mix until it resembles coarse crumbs.
- Add egg yolk, heavy cream, and vanilla extract, mixing until just combined.
- If the dough feels too dry, add a little cold water until it is slightly sticky.
Baking the Crust
- Press the dough into a tart pan evenly and prick the base with a fork.
- Chill in the fridge for about 30 minutes.
- Preheat the oven to 375°F and bake the crust for 20-25 minutes until lightly golden.
- Let it cool once done.
Preparing the Lemon Curd
- Whisk together lemon zest, lemon juice, eggs, egg yolks, and honey in a saucepan.
- Cook over medium heat, stirring constantly until thickened (about 10 minutes).
- Remove from heat and stir in the chilled butter until melted and smooth.
Making the Blueberry Layer
- Toss the blueberries with cornstarch and honey in a bowl.
- Spread the blueberry mixture evenly over the cooled crust.
- Pour the lemon curd on top and smooth it out.
Notes
Use chilled ingredients for the crust for flakiness. Store leftovers in an airtight container in the fridge for up to three days. Can be frozen, but texture may change slightly.