Looking for a dessert that’s both refreshing and indulgent? This Blueberry–Lemon Curd Tart is the perfect treat.
With a buttery tart crust, tangy lemon curd, and a sweet blueberry topping, each bite is a delightful mix of flavors and textures. It’s a beautiful, vibrant dessert that’s great for gatherings or when you want to impress guests with a homemade treat.
Blueberry–Lemon Curd Tart Recipe
This Blueberry–Lemon Curd Tart is a refreshing dessert that combines a buttery, flaky crust with a luscious homemade lemon curd and a vibrant blueberry topping. Perfect for any occasion!
Ingredients
- For the 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, cut into cubes and chilled
- For the Lemon Curd
- 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
- For the Blueberry Layer
- 10 ounces (2 cups) fresh blueberries
- 2 tablespoons cornstarch
- ¼ cup honey
- 1 tablespoon reserved lemon juice from the curd preparation
Instructions
1. Prepare the Classic Tart Crust
A. Mix Wet Ingredients
In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract. Set aside.
B. Process Dry Ingredients
In a food processor, combine the flour, confectioners’ sugar, and salt. Pulse a few times to mix. Scatter the chilled butter cubes over the mixture and pulse until the mixture resembles coarse crumbs.
C. Combine Wet and Dry
With the processor running, pour in the egg yolk mixture and process until the dough just comes together, about 10–12 seconds.
D. Chill the Dough
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 4 days).
E. Roll Out and Freeze
Let the chilled dough sit on the counter for about 10 minutes to soften slightly. Roll it out on a lightly floured surface into an 11-inch circle. Gently transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the corners and sides. Trim any excess dough, cover loosely with plastic wrap, and freeze for 30 minutes.
F. Blind Bake
Preheat the oven to 375ºF. Line the tart crust with aluminum foil and fill with pie weights. Bake for 30 minutes, rotating halfway through. Remove the weights and foil, then bake for another 5 minutes until the crust is golden. Let the crust cool.
2. Make the Lemon Curd
A. Prepare the Lemon Curd Mixture
Reduce the oven heat to 350ºF. Set aside 1 tablespoon of lemon juice for the blueberry layer.
In a medium saucepan, whisk together the remaining lemon juice, lemon zest, egg, yolks, honey, and salt. Stir constantly over medium-low heat until the mixture thickens slightly and reaches 165ºF, about 5 minutes.
B. Add Butter and Cream
Remove from heat and whisk in the chilled butter pieces until fully melted. Strain the lemon curd through a fine-mesh strainer into a bowl to remove any solids. Stir in the heavy cream.
C. Bake the Curd in the Tart
Pour the warm lemon curd into the cooled tart crust. Place the tart on a baking sheet and bake for 10–12 minutes, until the filling is shiny and only slightly jiggles in the center. Let the tart cool.
3. Make the Blueberry Layer
A. Prepare the Blueberry Purée
In a food processor, blend the blueberries until smooth. Strain the purée through a fine-mesh strainer into a saucepan. Discard the solids.
B. Thicken the Blueberry Mixture
Whisk in the honey and salt. In a small bowl, whisk the cornstarch with 2 tablespoons of water. Stir the cornstarch mixture into the blueberry purée. Cook over medium-low heat until it thickens, about 4 minutes. Remove from heat and stir in the reserved tablespoon of lemon juice.
C. Assemble and Chill
Spread the blueberry mixture evenly over the lemon curd layer. Lightly tap the tart on the counter to remove any air bubbles. Refrigerate for about 2 hours, until the blueberry layer is set.
FAQs
Can I make the tart crust ahead of time?
Yes! You can make the tart crust up to 4 days in advance. Keep it wrapped in plastic wrap and refrigerated until you’re ready to use it.
Can I use frozen blueberries?
Fresh blueberries work best for this recipe to achieve the right texture and consistency. If you use frozen blueberries, thaw them first and drain any excess liquid.
How long will the tart last?
Stored in the refrigerator, this tart will keep for up to 3 days. It’s best served chilled.
What if I don’t have a tart pan with a removable bottom?
You can use a regular tart or pie pan, but it might be more difficult to remove the tart without damaging it. Just be extra careful when serving!