Blueberry–lemon Curd Tart Recipe
Experience the delightful harmony of tangy lemon and sweet blueberries in this Blueberry-Lemon Curd Tart. Perfectly balanced and visually stunning, this tart makes for an impressive dessert at any gathering. With a buttery crust and luscious filling, it’s sure to be a crowd-pleaser.
- Prep Time: 75 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 large egg yolk
- 1 tablespoon heavy cream
- ½ teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- ⅓ cup confectioners' sugar
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter, chilled and cubed
- ¼ cup lemon zest (from about 4 lemons)
- ½ cup lemon juice (from about 4 lemons)
- 1 large egg + 5 large yolks
- ⅓ cup honey
- Pinch of kosher salt
- 4 tablespoons unsalted butter, chilled and cubed
- 2 tablespoons heavy cream
- 10 ounces blueberries (about 2 cups)
- 2 tablespoons cornstarch
Instructions
- In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract. In a food processor, combine flour, confectioners' sugar, and salt. Add chilled butter and pulse until crumbly. Slowly add the egg mixture while processing until dough forms.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least one hour.
- Roll out the chilled dough into an 11-inch circle on a floured surface and transfer it to a tart pan. Trim excess dough.
- Freeze the lined tart pan for about 30 minutes. Preheat oven to 375ºF (190ºC). Line with foil and fill with pie weights; bake for about 30 minutes or until golden brown. Remove weights and foil; cool completely.
Nutrition
- Serving Size: 1 slice (97g)
- Calories: 275
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 140mg
Find it online: https://tastyamelia.com/blueberrylemon-curd-tart-recipe/