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Blueberry–lemon Curd Tart Recipe

Blueberry–lemon Curd Tart Recipe
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★★★★★

4.9 from 11 reviews

Indulge in the perfect combination of tangy lemon curd and sweet blueberries with this Blueberry–Lemon Curd Tart recipe. A classic tart crust holds the luscious lemon curd topped with a vibrant blueberry layer, creating a delightful dessert for any occasion.

Ingredients

Scale

For the 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

For the Lemon Curd:

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

For the Blueberry Layer:

  • 10 ounces (2 cups) blueberries
  • 2 tablespoons cornstarch
  • ¼ cup honey

Instructions

  1. Prepare the Dough: In a small bowl, whisk together 1 large egg yolk, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract. In a food processor, combine 1 ¼ cups flour, ⅓ cup confectioners’ sugar, and ¼ teaspoon kosher salt. Pulse briefly to mix. Scatter 8 tablespoons chilled butter over the dry ingredients and pulse until the mixture resembles coarse cornmeal (about 15 pulses). With the processor running, slowly add the egg mixture and process until the dough just comes together (about 12 seconds).
  2. Shape and Chill the Dough: Form the dough into a 6-inch disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 4 days).
  3. Roll Out the Dough: Let the dough sit at room temperature for about 10 minutes to soften slightly. Roll the dough into an 11-inch circle on a lightly floured surface. Transfer it to a 9-inch tart pan by rolling the dough around the rolling pin and gently unrolling it over the pan. Carefully press the dough into the bottom and sides of the pan, allowing the excess to hang over the edges. Run a rolling pin over the top to trim the excess dough.
  4. Freeze and Pre-Bake the Crust: Wrap the dough-lined pan loosely in plastic, place it on a large plate, and freeze until firm (about 30 minutes). Preheat the oven to 375ºF (190ºC). Set the tart pan on a baking sheet, line with a double layer of aluminum foil (covering the edges to prevent burning), and fill with pie weights. Bake until the crust is golden brown and set (about 30 minutes), rotating the pan halfway through baking. Remove the weights and foil and let the crust cool completely.

Nutrition

Keywords: Blueberry, Lemon, Curd, Tart, Dessert, Baking, Sweet

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