Description
Blueberry–Lemon Curd Tart delivers a perfect balance of tangy and sweet flavors from classic French pastry techniques. Delicate buttery crust cradles silky lemon curd and fresh blueberries, creating an irresistible dessert you cannot resist sharing with friends.
Ingredients
Scale
Classic Tart Crust Ingredients:
Dry Ingredients:
- 1¼ cups (158g) all-purpose flour
- ⅓ cup (38g) confectioners’ sugar
- ¼ teaspoon kosher salt
Wet Ingredients:
- 1 large egg yolk
- 1 tablespoon (15 ml) heavy cream
- ½ teaspoon pure vanilla extract
Fat:
- 8 tablespoons (113 grams) unsalted butter, cut into cubes and chilled
Lemon Curd Ingredients:
Citrus:
- ¼ cup lemon zest + ½ cup (120 ml) lemon juice (from about 4 lemons)
Eggs:
- 1 large egg
- 5 large egg yolks
Sweetener:
- ⅓ cup honey
Additional Ingredients:
- Pinch of kosher salt
- 4 tablespoons (57 grams) unsalted butter, cut into pieces and chilled
- 2 tablespoons (30 ml) heavy cream
Blueberry Layer Ingredients:
Fruit:
- 10 ounces (2 cups or 280 grams) blueberries
Thickener:
- 2 tablespoons cornstarch
Sweetener:
- ¼ cup honey
Instructions
- Create a silky egg yolk mixture by whisking together egg yolk, heavy cream, and vanilla extract in a small bowl until smooth and well combined.
- In a food processor, blend 1½ cups (180 grams) all-purpose flour, ½ cup (60 grams) confectioners’ sugar, and ¼ teaspoon (1.5 grams) salt until uniformly mixed.
- Add chilled butter cubes to the flour mixture and pulse until the texture resembles coarse cornmeal with tiny butter fragments.
- While the processor is running, slowly stream in the egg yolk mixture and process until the dough forms a cohesive mass.
- Gently shape the dough into a 6-inch disk, encase completely in plastic wrap, and refrigerate for minimum 1 hour to allow gluten to relax and butter to firm.
- Roll the chilled dough into an 11-inch circle, carefully transfer to a 9-inch tart pan, trim edges, and freeze for 30 minutes to prevent shrinkage.
- Preheat the oven to 375°F (190°C) and position a rack in the middle position.
- Line the tart crust with aluminum foil, fill with pie weights, and blind bake for 25-30 minutes until edges turn golden brown.
- Remove weights and foil, then allow crust to cool completely on a wire rack.
- For the lemon curd, combine ½ cup (120 milliliters) lemon juice, lemon zest, 1 whole egg, 2 egg yolks, ¼ cup (85 grams) honey, and a pinch of salt in a heavy-bottomed saucepan.
- Cook the mixture over medium-low heat, constantly whisking, until it reaches 165°F (74°C) and thickens to a custard-like consistency.
- Remove from heat, whisk in chilled butter until melted, then strain through a fine-mesh sieve.
- Gently fold in heavy cream and pour into the cooled tart shell.
- Bake the filled tart for 10-12 minutes until the surface appears glossy, then remove and let cool completely.
- For the blueberry layer, purée fresh blueberries and strain to extract juice.
- Whisk the blueberry juice with honey and a pinch of salt, then create a cornstarch slurry with cornstarch and water.
- Cook the blueberry mixture over medium heat, stirring constantly, until it thickens and becomes glossy.
- Pour the blueberry layer over the set lemon curd and refrigerate for 2-3 hours until completely set.
- Before serving, carefully remove the tart from the pan, slice into wedges, and garnish with fresh blueberries if desired.
Notes
- Collect all ingredients beforehand to streamline the baking process and avoid last-minute chaos.
- Chill the tart crust thoroughly to ensure a flaky, tender texture that melts in your mouth.
- Use fresh, ripe blueberries for maximum flavor and vibrant color in the final presentation.
- Strain both lemon curd and blueberry layers to achieve a silky-smooth, professional-looking result.
- Allow the tart to set completely in the refrigerator for clean, precise slices that showcase the beautiful layers.
- Test the lemon curd’s doneness by checking its temperature with a reliable kitchen thermometer for perfect consistency.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450 kcal
- Sugar: 40g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 180mg