Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Blueberry–Lemon Curd Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 6 reviews

This Blueberry–Lemon Curd Tart combines a buttery, flaky crust with a luscious lemon curd filling topped by a vibrant blueberry layer. This dessert balances tart and sweet flavors with smooth, creamy textures, perfect for a refreshing summer treat or elegant dessert for gatherings.

  • Total Time: 5 hours
  • Yield: 8 servings

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

  • ¼ cup lemon zest (from 4 lemons)
  • ½ cup lemon juice (from 4 lemons), divided
  • 1 large egg + 5 large egg yolks
  • ⅓ cup honey
  • Pinch 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

Instructions

  1. Prepare the Crust: In a bowl, whisk together 1 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, pulsing for about 5 seconds. Scatter 8 tablespoons chilled butter cubes over the flour mixture and pulse about 15 times until the mixture resembles coarse cornmeal. With the processor running, slowly add the egg yolk mixture and process until the dough just forms, about 12 seconds.
  2. Chill the Dough: Shape the dough into a 6-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 4 days to firm up.
  3. Roll Out and Fit Dough to Tart Pan: Let chilled dough sit on the counter for 10 minutes to soften slightly. Dust counter lightly with flour and roll out dough into an 11-inch circle. Loosely roll the dough around a rolling pin and gently unroll it onto a 9-inch tart pan with a removable bottom, letting the excess dough hang over the edges. Gently press the dough into the pan corners and fluted edges using your fingers and carefully trim the excess dough by rolling the pin over the top edges of the pan.
  4. Freeze the Tart Shell: Wrap the dough-lined tart pan loosely in plastic wrap, place on a large plate, and freeze for about 30 minutes until the dough is chilled and firm.
  5. Bake the Crust: Preheat the oven to 375ºF (190ºC) with a middle rack. Place the tart pan on a baking sheet. Line the crust with a double layer of aluminum foil, covering the edges to protect from burning, and fill with pie weights. Bake for approximately 30 minutes, rotating the pan halfway through, until the crust is golden brown and set. Remove weights and foil, then allow the crust to cool.
  6. Prepare the Lemon Curd: Lower oven temperature to 350ºF (175ºC). Reserve 1 tablespoon lemon juice for the blueberry layer. In a medium saucepan, whisk together the remaining 7 tablespoons lemon juice, ¼ cup lemon zest, 1 whole egg, 5 egg yolks, ⅓ cup honey, and a pinch of kosher salt until smooth. Cook the mixture over medium-low heat, stirring constantly with a rubber spatula, until it thickens slightly and reaches about 165ºF (74ºC), approximately 5 minutes.
  7. Finish Lemon Curd: Remove from heat and whisk in the 4 tablespoons chilled butter until melted and incorporated. Strain the lemon curd through a fine-mesh sieve into a bowl to remove zest bits. Gently fold in 2 tablespoons heavy cream. Pour the warm lemon curd into the cooled tart shell.
  8. Bake Lemon Curd Filling: Place the tart on a baking sheet and bake at 350ºF for 10–12 minutes, rotating halfway through, until the filling is shiny, opaque, and slightly jiggles in the center when the pan is shaken. Remove from oven and let cool slightly.
  9. Make the Blueberry Layer: While the tart bakes, puree 2 cups of blueberries in a food processor until smooth, about 2 minutes. Strain the purée through a fine-mesh sieve into a medium saucepan, pressing on solids to extract about ¾ cup juice; discard solids.
  10. Cook Blueberry Mixture: Stir in ¼ cup honey and ⅛ teaspoon salt. In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to form a slurry, then whisk into the blueberry juice. Heat over medium-low, stirring constantly until thickened and temperature reaches 170ºF (77ºC), around 4 minutes. Remove from heat and whisk in reserved 1 tablespoon lemon juice.
  11. Assemble and Chill Tart: Pour the blueberry mixture evenly over the cooled lemon curd layer. Tap the pan gently on the counter to release air bubbles. Refrigerate the tart for approximately 2 hours until the blueberry layer is set and shiny.
  12. Serve: Remove the tart’s outer ring. Run a thin metal spatula between the tart and the pan bottom to loosen, then carefully transfer the tart to a serving plate or cutting board before slicing and serving.

Notes

  • Be careful not to overwork the dough to ensure a tender crust.
  • Chilling the dough improves texture and makes it easier to roll out.
  • Pie weights prevent the crust from bubbling and shrinking during baking.
  • Straining the lemon curd and blueberry purée ensures a smooth, creamy tart filling.
  • The tart should be refrigerated until the blueberry layer is fully set for best slicing results.
  • Author: Daisy
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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