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