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Blueberry–Lemon Curd Tart

Blueberry–Lemon Curd Tart: A Refreshing Summer Delight

This Blueberry-Lemon Curd Tart is a delicious and healthier dessert, blending lemon curd with sweetened blueberries for a refreshing summer treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Crust
  • 1 cup All-Purpose Flour or gluten-free flour for a gluten-free version
  • 1/4 cup Confectioners' Sugar or Sucanat/coconut sugar as alternatives
  • 1/4 teaspoon Kosher Salt sea salt can be used if kosher is not available
  • 1/2 cup Unsalted Butter cold and cubed
For the Lemon Curd
  • 1 tablespoon Lemon Zest
  • 1/2 cup Lemon Juice freshly squeezed
  • 2 large Eggs room temperature
  • 2 large Egg Yolks room temperature
  • 1/2 cup Honey or maple syrup/agave nectar
  • 1/2 cup Heavy Cream or half-and-half for a lighter option
For the Blueberry Filling
  • 2 cups Blueberries fresh or frozen
  • 1 tablespoon Cornstarch

Equipment

  • Mixing bowl
  • Pastry Cutter
  • Saucepan
  • Tart Pan
  • Blender
  • Fine Mesh Sieve

Method
 

Step-by-Step Instructions
  1. Prepare the Tart Crust: In a bowl, combine flour, confectioners' sugar, and salt. Cut in butter until crumbly. Mix in egg yolk and cold water. Shape into a disc, wrap, and chill for 1 hour.
  2. Roll and Pre-Bake: Preheat oven to 350°F. Roll dough to a 9-inch circle and press into a tart pan. Pre-bake for 10-12 minutes until lightly golden. Cool.
  3. Make the Lemon Curd: In a saucepan, whisk lemon juice, zest, eggs, honey, and salt. Cook over medium heat until thickened, about 8-10 minutes. Strain and stir in butter.
  4. Bake the Curd Layer: Pour lemon curd into crust, spreading evenly. Bake for another 8-10 minutes until shiny and opaque. Cool completely.
  5. Prepare the Blueberry Filling: Blend blueberries until smooth, strain to extract liquid. Combine with honey and cornstarch in a saucepan, cook until thickened, about 5-7 minutes.
  6. Assemble the Tart: Pour blueberry filling over the lemon curd layer. Refrigerate for at least 2 hours until set.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 35gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 400IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

This tart is best enjoyed chilled. Consider making it a day ahead for blended flavors.

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