Zesty Blueberry Lemon Curd Tart Recipe: A Bright Summer Delight

Crafting a delightful blueberry lemon curd tart brings pure summer magic right to your kitchen.

Sunshine-inspired flavors dance across a buttery, crisp pastry shell waiting to surprise you.

Sweet blueberries nestle gently into silky smooth lemon curd, creating a stunning visual and taste experience.

Bright citrus notes complement the gentle sweetness of ripe berries in each remarkable bite.

Mediterranean baking techniques inspire this elegant dessert that looks far more complicated than its simple preparation suggests.

Minimal ingredients and straightforward steps make this tart accessible for bakers of all skill levels.

You’ll want to serve this gorgeous creation at your next gathering, guaranteed to spark delighted conversations.

Blueberry Lemon Curd Tart for Every Occasion

• Masterfully Craft Complex Flavors: This tart combines tangy lemon curd with sweet blueberry puree, creating a sophisticated dessert that balances bright, rich, and subtle taste profiles.
• Impress with Gourmet Technique: The multi-step recipe showcases professional baking skills, allowing home cooks to elevate their pastry-making abilities with intricate layering and precise cooking methods.
• Wow Guests with Stunning Presentation: The vibrant purple-blue blueberry topping contrasts beautifully against the golden lemon curd, making this tart a showstopping centerpiece for any gathering or special occasion.
• Enjoy Versatile Dessert Experience: Perfect for summer parties, brunches, or elegant dinner endings, this tart offers a delightful blend of textures and flavors that appeals to a wide range of palates.

Blueberry Lemon Curd Tart Ingredient Essentials

• All-Purpose Flour: A key component that provides structure for the delicate tart shell.
• Confectioners' Sugar: Adds subtle sweetness and helps create a tender crust.
• Salt: Enhances the overall flavor of the tart shell.
• Unsalted Butter: Gives richness and creates a flaky texture in the crust.

• Egg Yolks: Provide richness and help bind the lemon curd.
• Honey: Offers natural sweetness and depth of flavor to both the lemon curd and blueberry layers.
• Lemon Juice, Lemon Zest: Bring bright, citrusy notes to the tart.
• Blueberries: The star fruit that creates a vibrant and flavorful topping.
• Cornstarch: Helps thicken the blueberry layer and create a smooth consistency.

• Heavy Cream: Adds luxurious smoothness to both the tart shell and lemon curd.
• Vanilla Extract: Provides a warm, aromatic background flavor.
• Eggs: Work as a binding agent in the lemon curd.

Directions for Blueberry Lemon Curd Tart Preparation

Step 1: Create Silky Pastry Base

Grab a food processor and toss in flour, powdered sugar, and a pinch of salt.

Slice cold butter into small cubes and pulse until the mixture looks like coarse breadcrumbs.

Whisk egg yolks with heavy cream and vanilla, then drizzle into the processor.

Pulse until the dough comes together smoothly.

Step 2: Chill and Shape Crust

Shape the dough into a flat disk, wrap tightly in plastic wrap, and slide into the refrigerator for one hour.

This resting time helps develop amazing flavor and texture.

Step 3: Prepare Tart Shell

Roll out the chilled dough and gently press into a 9-inch tart pan.

Make sure to cover the bottom and sides evenly.

Pop the pan into the freezer for 30 minutes to firm up.

Step 4: Blind Bake Crust

Preheat the oven to 375F.

Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 30 minutes until the edges turn golden.

Remove weights and let cool completely.

Step 5: Craft Zesty Lemon Curd

• Whole eggs
• Egg yolks
• Honey
• Lemon zest
• Lemon juice
• Salt

Cook over medium-low heat, stirring constantly until the mixture thickens and reaches 165F.

Remove from heat, stir in cold butter, and strain through a fine mesh sieve.

Step 6: Create Blueberry Topping

Blend fresh blueberries and strain to remove skins.

• Honey
• Cornstarch

Simmer until thickened, then balance with a splash of lemon juice.

Let cool completely.

Step 7: Assemble Tart Layers

Pour the smooth lemon curd into the cooled tart shell.

Bake at 350F for 10-12 minutes.

Allow to cool, then gently spread the blueberry mixture on top.

Step 8: Chill and Serve

Refrigerate the tart for at least 2 hours until the layers are set.

Slice and enjoy this stunning dessert that combines tangy lemon and sweet blueberries in every bite.

Tips for Achieving Blueberry Lemon Curd Tart Glory

• Blind bake the tart shell with pie weights to create a crisp, golden base that won't get mushy from the lemon curd.
• Continuously whisk the lemon curd mixture and use a thermometer to ensure it reaches the perfect thickness without scrambling the eggs.
• Add a touch of lemon juice to the blueberry puree to cut through the sweetness and enhance the overall flavor profile.
• Allow sufficient refrigeration time to help the layers set properly and develop a clean, smooth finish.
• Always strain both the lemon curd and blueberry puree to remove any lumps or skin, creating a silky-smooth tart filling.

Mix Up Blueberry Lemon Curd Tart Flavors Easily

• Gluten-Free Tart: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking mix to maintain the tart's delicate texture.
• Vegan Blueberry Lemon Tart: Substitute eggs with silken tofu or aquafaba. Use coconut cream instead of heavy cream and plant-based butter for the crust and filling.
• Low-Sugar Alternative: Replace honey and confectioners' sugar with stevia or monk fruit sweetener. Use fresh berries to add natural sweetness without extra calories.
• Dairy-Free Option: Swap heavy cream with coconut milk or almond milk. Use margarine or coconut oil instead of butter to create a creamy, lactose-free dessert.

Serving Blueberry Lemon Curd Tart with Finesse

• Fresh Fruit Garnish: Top the tart with whole fresh blueberries and thin lemon slices for a beautiful, vibrant presentation that enhances visual appeal and adds extra burst of flavor.
• Elegant Serving Style: Slice the tart into delicate wedges and serve on white porcelain plates to showcase the stunning blue and yellow color layers, creating a sophisticated dessert experience.
• Complementary Beverage Pairing: Serve alongside chilled prosecco or a light herbal tea like chamomile to balance the tart's citrusy and sweet notes, elevating the overall tasting experience.
• Texture Enhancement: Sprinkle finely chopped toasted almonds or a light dusting of powdered sugar around the tart edges to add a delightful crunch and subtle nutty undertone.

The Best Storage for Blueberry Lemon Curd Tart

• Wrap the tart tightly with plastic wrap or store in an airtight container. Keep refrigerated for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Slice the tart into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month without compromising taste or texture.
• Transfer frozen tart from freezer to refrigerator and let it slowly thaw overnight. This gradual process helps preserve the delicate crust and creamy lemon curd.
• Gently warm individual slices at room temperature for 15-20 minutes before serving to enhance flavors and restore the tart's original softness.

FAQs

• What type of crust is used in this tart?

The crust is a classic sweet shortcrust pastry made with flour, confectioners’ sugar, butter, and egg mixture, creating a delicate and buttery base for the tart.

• Why do I need to freeze the tart shell before baking?

Freezing the tart shell helps prevent shrinkage and maintains the shape during baking, ensuring a crisp and perfectly formed crust.

• How can I tell if the lemon curd is cooked correctly?

The lemon curd is properly cooked when it reaches 165F (74C) and thickens enough to coat the back of a spoon, creating a smooth and creamy consistency.

Blueberry Lemon Curd Tart Recipe

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4.6 from 15 reviews

• Total Time: 2 hours 22 minutes
• Yield: 8 1x

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Description

Blueberry lemon curd tart whisks summer’s sweetest flavors into a delicate dessert that dances between tangy and rich. Silky lemon curd nestles in a buttery crust, crowned with plump blueberries that promise pure culinary delight you’ll savor to the last crumb.

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Ingredients

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Crust Ingredients:

• 1 1/4 cups all-purpose flour
• 1/3 cup confectioners’ sugar
• 1/4 teaspoon kosher salt
• 8 tablespoons (113 grams) unsalted butter (cubed & chilled)
• 1 large egg yolk
• 1 tablespoon heavy cream
• 1/2 teaspoon pure vanilla extract

Lemon Curd Ingredients:

• 1/4 cup lemon zest
• 1/2 cup fresh lemon juice (from 4 lemons)
• 1 large egg
• 5 large egg yolks
• 1/3 cup honey
• Pinch kosher salt
• 4 tablespoons (57 grams) unsalted butter (chilled)
• 2 tablespoons heavy cream

Blueberry Topping Ingredients:

• 10 ounces (2 cups) blueberries
• 2 tablespoons cornstarch
• 1/4 cup honey

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Instructions

1. Craft a velvety egg emulsion by whisking egg yolks with heavy cream and vanilla extract until smooth and integrated.
2. Utilize a food processor to combine flour, powdered sugar, and salt, creating a uniform dry base.
3. Introduce chilled butter cubes to the processor and pulse until the mixture resembles coarse crumbs.
4. Drizzle the egg mixture into the processor and pulse until a cohesive dough materializes.
5. Shape the dough into a compact disk, encase in plastic wrap, and refrigerate for 60 minutes to solidify.
6. Roll out the chilled dough and meticulously press into a 9-inch tart pan, ensuring even coverage.
7. Freeze the tart shell for 30 minutes to enhance structural integrity.
8. Preheat the oven to 375F (190C), then bake the crust with ceramic weights for 30 minutes until golden.
9. For the lemon curd, combine eggs, honey, lemon zest, juice, and salt in a saucepan over medium-low heat.
10. Continuously whisk the mixture, cooking until it reaches 165F (74C) and develops a thick, luxurious consistency.
11. Remove from heat, incorporate chilled butter, and strain through a fine-mesh sieve for silky smoothness.
12. Fold in heavy cream and transfer the lemon curd into the cooled tart shell.
13. Bake at 350F (175C) for 10-12 minutes, allowing the curd to set gently.
14. Transform blueberries into a vibrant puree, straining to eliminate skins.
15. Simmer the puree with honey and cornstarch over medium heat until thickened and glossy.
16. Balance the blueberry mixture with a touch of lemon juice to enhance flavor complexity.
17. Once the lemon curd has cooled, cascade the blueberry layer atop the tart.
18. Refrigerate for 2 hours, allowing the dessert to set and flavors to meld harmoniously.

Notes

• Customize Crust for Dietary Needs Swap regular flour with gluten-free flour blend to make the tart suitable for gluten-sensitive individuals, ensuring the same flaky texture.
• Maximize Lemon Flavor Zest the lemon before juicing to capture maximum citrusy essence, adding depth and brightness to the lemon curd.
• Control Sweetness Adjust honey quantity in both lemon curd and blueberry layers to balance tartness and sweetness according to personal preference.
• Prevent Soggy Bottom Blind bake the tart shell with pie weights to create a crisp, golden crust that won’t become soggy from the creamy fillings.

• Prep Time: 1 hour 30 minutes
• Cook Time: 52 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 306 kcal
• Sugar: 27 g
• Sodium: 67 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 33 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 105 mg