Blueberry–Lemon Curd Tart Recipe
Delight your senses with the perfect balance of sweet and tangy in a Blueberry–Lemon Curd Tart. This exquisite dessert combines the vibrant flavors of juicy blueberries and zesty lemon curd in a buttery, flaky crust. If you’re looking for a dessert that’s as visually stunning as it is delicious, this tart is a must-try. In this article, we’ll guide you through the process of creating this culinary masterpiece.
Table of Contents
- Getting Started
- Gathering Your Ingredients
- Preparing Your Baking Equipment
- Making the Tart Crust
- Creating the Butteriest Crust
- Whipping Up Lemon Curd
- Balancing Sweetness and Zing
- Assembling the Tart
- Layering Lemon Curd and Blueberries
- Garnishing and Serving
- Adding the Final Touches
- Pairing and Presentation
- Complementary Beverages and Display Tips
- Storing and Enjoying Later
- Keeping Your Tart Fresh
Gathering Your Ingredients
To craft this delightful Blueberry–Lemon Curd Tart, gather these ingredients:
- 1 pre-baked tart crust (store-bought or homemade)
- 1 cup of fresh blueberries, washed and dried
- For the Lemon Curd:
- 3 large eggs
- 3/4 cup of granulated sugar
- 1/2 cup of freshly squeezed lemon juice
- Zest of 2 lemons
- 1/2 cup of unsalted butter, cubed
Preparing Your Baking Equipment
Ensure you have a tart pan with a removable bottom and a mixing bowl for preparing the lemon curd.
Making the Tart Crust
Creating the Butteriest Crust
If using a store-bought crust, follow the instructions for pre-baking. For a homemade crust, combine butter, flour, sugar, and a pinch of salt in a food processor. Pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough comes together. Roll out the dough, line the tart pan, and blind bake according to the recipe’s instructions.
Whipping Up Lemon Curd
Balancing Sweetness and Zing
In a mixing bowl, whisk together the eggs and granulated sugar until well combined. Add the freshly squeezed lemon juice and zest, whisking again. Transfer the mixture to a saucepan and cook over low heat, stirring constantly. Once the mixture thickens, remove from heat and gradually whisk in the cubed butter until smooth and glossy.
Assembling the Tart
Layering Lemon Curd and Blueberries
Pour the prepared lemon curd into the pre-baked tart crust, spreading it evenly. Carefully place the fresh blueberries on top of the lemon curd, creating an enticing arrangement.
Garnishing and Serving
Adding the Final Touches
For a finishing touch, you can dust the tart with a sprinkle of powdered sugar or drizzle with a touch of honey. This adds an extra layer of sweetness and makes the tart even more appealing.
Pairing and Presentation
Complementary Beverages and Display Tips
Serve slices of the Blueberry–Lemon Curd Tart with a dollop of whipped cream or a scoop of vanilla ice cream. For beverages, consider pairing with a light and refreshing herbal tea or a sparkling lemonade to complement the flavors.
Storing and Enjoying Later
Keeping Your Tart Fresh
If you have leftovers, store the tart in the refrigerator. To enjoy it later, allow the tart to come to room temperature for the best texture and flavor.
- Can I use frozen blueberries instead of fresh?
Fresh blueberries are recommended for their vibrant color and texture, but you can use frozen blueberries if fresh ones are not available.
- Can I use bottled lemon juice for the curd?
While freshly squeezed lemon juice provides the best flavor, you can use bottled lemon juice in a pinch.
- Can I make the tart crust ahead of time?
Absolutely. You can prepare the tart crust a day in advance and store it in the refrigerator until ready to use.
- What can I substitute for lemon zest?
Orange zest can be a delightful substitute if you’re looking for a different citrus flavor.
- Can I freeze the tart for longer storage?
It’s best to enjoy the tart fresh, as freezing can affect the texture of the lemon curd and the crust.
Indulge in the divine combination of flavors and textures with a Blueberry–Lemon Curd Tart. This dessert is a symphony of sweet and tangy, encased in a delicate, buttery crust. Whether you’re hosting a special occasion or simply want to treat yourself to something extraordinary, this tart is sure to leave a lasting impression. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey that ends with a slice of sheer delight.
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
- ¼ cup lemon zest + ½ cup juice (from 4 lemons)
- 1 large egg + 5 large yolks
- ⅓ cup honey
- Kosher salt
- 4 tablespoons unsalted butter, cut into 4 pieces and chilled
- 2 tablespoons heavy cream
- 10 ounces (2 cups) blueberries
- 2 tablespoons cornstarch
- ¼ cup honey
- Whisk 1 egg yolk, 1 tablespoon cream, and ½ teaspoon vanilla together in bowl. Process 1 ¼ cups flour, ⅓ cup confectioners' sugar, and ¼ teaspoon salt in food processor until combined, about 5 seconds. Scatter 8 tablespoons chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With process running, add egg yolk mixture and process until dough just comes together, about 12 seconds.
- Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or up to 4 days.
- Let chilled dough sit on counter to soften slightly, about 10 minutes. Roll dough into 11-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over top of pan to remove any excess dough.
- Wrap dough-lined pan loosely in plastic, place on large plate, and freeze until dough is chilled and firm, about 30 minutes.
- Adjust oven rack to middle position and heat oven to 375ºF. Set dough-lined tart pan on baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
- Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Remove weights and foil and let crust cool.
- Adjust oven rack to middle position and reduce oven heat to 350ºF.
- Measure out 1 tablespoon lemon juice and set aside for the blueberry layer later.
- Whisk remaining 7 tablespoons lemon juice, ¼ cup lemon zest, 1 egg, 5 yolks, ⅓ cup honey, and pinch salt in medium saucepan until smooth. Cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 165ºF, about 5 minutes.
- Off heat, whisk in 4 tablespoons chilled butter until melted. Strain lemon curd through fine-mesh strainer into bowl, then gently stir in 2 tablespoons cream with rubber spatula.
- Pour warm lemon curd into cooled tart crust. Set tart on baking sheet and bake until filling is shiny and opaque and center jiggles slightly when shaken, 10–12 minutes, rotating pan halfway through baking. Transfer tart with baking sheet to wire rack and let cool slightly.
- Meanwhile, process 2 cups blueberries in a food processor until smooth, about 2 minutes. Strain purée through clean fine-mesh strainer into medium saucepan, pressing on solids to extract as much liquid as possible (you should have about ¾ cup); discard solids.
- Whisk in remaining ¼ cup honey and ⅛ teaspoon salt. Whisk together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl, then whisk into strained blueberry mixture. Bring to simmer over medium-low heat, stirring constantly, and cook until thickened slightly and registers 170ºF, about 4 minutes. Off heat, whisk in reserved 1 tablespoon lemon juice.
- Pour blueberry mixture evenly over cooled lemon filling. Tap pan lightly on counter to release any air bubbles, then refrigerate until blueberry mixture is set and shiny, about 2 hours.
- To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving patter or cutting board.
- Original: 42 grams sugar New Recipe: 27 grams sugar
- *to naturally sweeten the tart crust, use sucanat or coconut sugar. Use ¼ cup sucanat or coconut sugar and grind it into a fine powder in a spice grinder. Use as directed in the recipe. If you use coconut sugar the crust will come out darker and slightly less sweet.
- Dough Make Ahead Tip: Dough can be wrapped tightly in plastic and refrigerated for up to 4 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.
- Dough Make Ahead Tip: Dough-lined tart pan can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month.
- If you’re using this tart crust recipe for a different tart that calls for a fully-cooked tart crust continue baking, uncovered, for an additional 5-10 minutes until deeply golden brown.
- The size of your eggs matter! This recipe was developed using eggs labeled and sold as Large. If you use smaller eggs your filling yield will be shy of what you need for a 9-inch tart. If you use too large of eggs, you will have too much filling and the flavors will be slightly dulled. As a reference: 1 large egg = 50 grams (without shell).
Nutrition InformationYield 1 Serving Size 8
Amount Per ServingCalories 3159Total Fat 193gSaturated Fat 109gTrans Fat 1gUnsaturated Fat 72gCholesterol 1895mgSodium 937mgCarbohydrates 323gFiber 7gSugar 181gProtein 49g
The information contained herein is subject to change.