Blueberry–Lemon Curd Tart
A delightful dessert combining tart lemon curd with sweet blueberries on a buttery crust, perfect for any occasion.
Ingredients
For the Base
- 1 ¼ cups all-purpose flour Can replace with gluten-free flour if needed.
- ⅓ cup confectioners’ sugar Fine granulated sugar can be used, but texture may vary.
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter, cut into cubes and chilled Use margarine or coconut oil for a dairy-free option.
For the Lemon Curd
- ¼ cup lemon zest
- ½ cup lemon juice (from 4 lemons)
- 1 large egg
- 5 large yolks
- ⅓ cup honey Agave syrup or maple syrup can be used for vegan version.
- 4 tablespoons unsalted butter, cut into 4 pieces and chilled
- 2 tablespoons heavy cream
For the Blueberry Layer
- 10 ounces blueberries Fresh or frozen blueberries work well.
- 2 tablespoons cornstarch
- ¼ cup honey
Instructions
Preparation
- In a mixing bowl, combine the flour, confectioners’ sugar, and salt. Add the chilled butter cubes, mixing until it resembles coarse crumbs.
- Press the mixture evenly into the bottom of a tart pan. Refrigerate for at least 30 minutes to firm up.
Baking the Crust
- Preheat your oven to 350°F (175°C). Once chilled, bake the crust for 20–25 minutes or until lightly golden. Set aside to cool.
Making the Lemon Curd
- In a medium saucepan, combine lemon zest, lemon juice, egg, egg yolks, honey, and a pinch of salt. Whisk constantly over medium heat until thickened.
- Remove from heat and stir in the cold butter and heavy cream until fully incorporated. Pour over the cooled crust and smooth the top.
Prepare the Blueberry Layer
- In a bowl, toss the blueberries with cornstarch and honey. Spread the blueberry mixture on top of the lemon curd layer.
Chilling
- Refrigerate the tart for at least 4 hours, or ideally overnight, to allow the filling to set.
Notes
Garnish with powdered sugar for a beautiful finish. Drizzle extra honey over the top for additional sweetness. Serve with a side of fresh fruit for a vibrant color contrast.