Description

If you’re in search of a dessert that combines the tartness of fresh lemons with the sweetness of blueberries, this Blueberry–Lemon Curd Tart is just what you need. The buttery, flaky crust perfectly complements the rich lemon curd and juicy blueberries, creating a delightful treat that’s ideal for family gatherings, summer picnics, or cozy nights at home. With its vibrant colors and irresistible flavors, this tart is sure to be a showstopper at any occasion. Easy to prepare and visually stunning, it promises smiles all around!

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 unsalted butter, cut into cubes and chilled
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
10 ounces (2 cups) fresh blueberries
2 tablespoons cornstarch
¼ cup honey
1 tablespoon reserved lemon juice from the curd preparation

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Instructions

Preheat your oven to 350°F (175°C). In a bowl, mix flour, confectioners' sugar, and salt. Incorporate chilled butter until crumbly.
Whisk together egg yolk, heavy cream, and vanilla; combine with flour mix and press into tart pan. Prick the base and bake for 20 minutes until golden.
For lemon curd, cook lemon zest and juice with eggs, honey, and salt over medium heat until thickened (about 10 minutes). Stir in chilled butter.
Prepare the blueberry layer by simmering blueberries with cornstarch and honey until heated through.
Assemble the tart by pouring lemon curd into the crust and topping with blueberries. Chill for at least an hour before serving.

Nutrition

Serving Size: 1 slice (85g)
Calories: 210
Sugar: 18g
Sodium: 70mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg