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Blueberry Lemon Curd Tart with Buttery Shortcrust

Blueberry Lemon Curd Tart with Buttery Shortcrust Bliss

Savor the delightful flavors of Blueberry Lemon Curd Tart with Buttery Shortcrust, a naturally sweetened dessert perfect for any occasion.
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Prep Time 1 hour
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American, Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Buttery Shortcrust
  • 2 cups All-Purpose Flour can be replaced with a gluten-free flour blend
  • 0.5 cups Confectioners’ Sugar consider using Sucanat or coconut sugar for a natural alternative
  • 0.5 teaspoon Kosher Salt crucial for a balanced taste
  • 0.5 cups Unsalted Butter ensure it’s chilled for best results
  • 1 large Egg Yolk functions as a binding agent
  • 2 tablespoons Heavy Cream adds richness to the crust
For the Lemon Curd
  • 1 tablespoon Lemon Zest fresh lemon zest is recommended for a brighter taste
  • 0.5 cups Lemon Juice use freshly squeezed juice for maximum brightness
  • 2 large Large Eggs contribute to the richness
  • 2 tablespoons Honey can be substituted with maple syrup
  • 2 tablespoons Cold Unsalted Butter ensure it’s cold for proper emulsification
For the Blueberry Layer
  • 2 cups Blueberries fresh or frozen; wild blueberries enhance the flavor
  • 2 tablespoons Cornstarch important for achieving a perfect consistency

Equipment

  • Mixing Bowl
  • Food processor
  • Measuring cups
  • Measuring spoons
  • 9-inch tart pan
  • Medium saucepan
  • blender
  • fine sieve
  • Wire rack

Method
 

Preparation
  1. In a mixing bowl, whisk together one egg yolk, heavy cream, and a splash of vanilla.
  2. In a food processor, combine all-purpose flour, confectioners’ sugar, and kosher salt.
  3. Add cold, cubed unsalted butter, blending until the mixture forms coarse crumbs.
  4. Gradually pour in the egg mixture, pulsing until the dough starts to come together.
  5. Shape the mixture into a disk, wrap it in plastic, and chill in the refrigerator for 1 hour.
Blind Baking
  1. Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch tart pan.
  2. Carefully transfer the dough to the pan, pressing it into the edges.
  3. Refrigerate the crust briefly while preheating the oven to 350°F (175°C).
  4. Bake the crust for 20-25 minutes, or until it is golden brown and set.
  5. Let it cool completely on a wire rack.
Making Lemon Curd
  1. In a medium saucepan, whisk together fresh lemon juice, lemon zest, large eggs, and honey over medium heat.
  2. Cook the mixture, constantly stirring, until it thickens and reaches 165°F.
  3. Remove from heat and stir in cold unsalted butter until fully melted and the curd is smooth.
  4. Strain the lemon curd through a fine sieve into the cooled tart shell to eliminate any lumps.
Baking Lemon Curd
  1. Return the tart to the oven and bake for an additional 10-12 minutes, or until the lemon curd is just set.
  2. Once done, remove from the oven and let it cool to room temperature.
Preparing Blueberry Layer
  1. In a blender, puree fresh or frozen blueberries until smooth.
  2. Strain the mixture through a fine sieve to remove seeds, then transfer it to a saucepan.
  3. Add honey and cornstarch, stirring well to combine.
  4. Cook this mixture over medium heat for about 4 minutes until it thickens into a glossy sauce.
  5. Pour this blueberry mixture over the cooled lemon curd, spreading it evenly.
Chill and Serve
  1. Refrigerate the assembled Blueberry Lemon Curd Tart for about 2 hours to let the layers set properly.
  2. Slice the tart into wedges and serve chilled, garnished with fresh blueberries or whipped cream if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 15mgIron: 1mg

Notes

Chill the ingredients and use fresh lemon juice for the best flavor. Allow layers to cool separately before assembly.

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