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Blueberry–Lemon Curd Tart Recipe

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4 from 1 review

  • Author: Eliza
  • Total Time: 5 hours including chilling and setting time
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Blueberry–Lemon Curd Tart combines a buttery, crisp crust with a tangy lemon curd filling topped with a luscious blueberry layer. The tart is baked to perfection and chilled to set, making it a refreshing and elegant dessert perfect for gatherings and special occasions.

Ingredients

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

Lemon Curd Filling

  • ¼ cup lemon zest (from 4 lemons)
  • ½ cup lemon juice (from 4 lemons)
  • 1 large egg
  • 5 large egg yolks
  • ⅓ cup honey
  • Pinch of kosher salt
  • 4 tablespoons unsalted butter, cut into 4 pieces and chilled
  • 2 tablespoons heavy cream

Blueberry Layer

  • 10 ounces (2 cups) blueberries
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¼ cup honey
  • ⅛ teaspoon kosher salt
  • 1 tablespoon reserved lemon juice (from earlier)

Instructions

  1. Prepare the Crust: Whisk together 1 egg yolk, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract in a bowl until combined. In a food processor, pulse 1 ¼ cups flour, ⅓ cup confectioners' sugar, and ¼ teaspoon kosher salt for about 5 seconds until combined. Scatter 8 tablespoons chilled, cubed butter over the flour mixture and pulse about 15 times until it resembles coarse cornmeal. While the processor is running, add the egg yolk mixture and process until the dough just comes together, about 12 seconds.
  2. Chill the Dough: Form the dough into a 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or up to 4 days.
  3. Roll Out the Dough: Remove the chilled dough from the refrigerator and let it soften slightly on the counter for about 10 minutes. Roll dough into an 11-inch circle on a lightly floured surface. Loosely roll the dough around the rolling pin and gently unroll it into a 9-inch tart pan with a removable bottom, letting excess dough hang over the edges. Ease the dough into the pan by lifting edges and pressing into the corners and fluted sides. Trim excess dough by running a rolling pin over the pan’s top.
  4. Freeze the Crust: Loosely wrap the dough-lined tart pan with plastic wrap, place it on a large plate, and freeze for about 30 minutes until the dough is chilled and firm.
  5. Bake the Crust: Preheat oven to 375ºF and adjust the oven rack to the middle position. Place the tart pan on a baking sheet, line the crust with a double layer of aluminum foil covering the edges to prevent burning, and fill with pie weights. Bake for 30 minutes, rotating halfway, until the crust is golden brown and set. Remove weights and foil and allow the crust to cool.
  6. Prepare Lemon Curd: Reduce oven heat to 350ºF and keep the rack in the middle position. Reserve 1 tablespoon lemon juice for later. In a medium saucepan, whisk together remaining 7 tablespoons lemon juice, ¼ cup lemon zest, 1 egg, 5 egg yolks, ⅓ cup honey, and a pinch of salt until smooth. Cook over medium-low heat, stirring constantly with a rubber spatula until mixture thickens slightly and reaches 165ºF (about 5 minutes).
  7. Finish Lemon Curd: Remove from heat and whisk in 4 tablespoons chilled butter until melted. Strain through a fine-mesh strainer into a bowl, then gently fold in 2 tablespoons heavy cream with a rubber spatula.
  8. Bake Lemon Curd Tart: Pour the warm lemon curd into the cooled tart crust. Place the tart on a baking sheet and bake at 350ºF for 10–12 minutes, rotating halfway, until filling is shiny, opaque, and jiggles slightly when shaken. Transfer tart with baking sheet to wire rack and let cool slightly.
  9. Prepare Blueberry Layer: While tart bakes, process 2 cups fresh blueberries in a food processor until smooth (about 2 minutes). Strain the purée through a fine-mesh strainer into a medium saucepan, pressing solids to extract about ¾ cup liquid; discard solids. Stir in ¼ cup honey and ⅛ teaspoon salt.
  10. Thicken Blueberry Mixture: Whisk together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Add this slurry to the blueberry mixture and bring to a simmer over medium-low heat, stirring constantly until thickened and temperature reaches 170ºF (about 4 minutes). Remove from heat and whisk in the reserved 1 tablespoon lemon juice.
  11. Assemble Tart: Pour blueberry mixture evenly over cooled lemon filling. Tap the pan lightly on counter to release air bubbles. Refrigerate until blueberry layer is set and shiny, about 2 hours.
  12. Serve: Remove outer ring of tart pan. Slide a thin metal spatula between tart and pan bottom carefully to release tart. Serve chilled or at room temperature.

Notes

  • Chilling the dough and freezing the crust before baking helps achieve a crisp, flaky texture.
  • Using a food processor makes the crust preparation quick and ensures even mixing.
  • Straining both the lemon curd and blueberry purée results in a smooth, professional finish.
  • Rotating the tart halfway through baking ensures even cooking and browning.
  • The tart can be made up to a day in advance and stored in the fridge, covered.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/blueberrylemon-curd-tart-recipe/