Blueberry Lemon Curd Tart

The Blueberry Lemon Curd Tart is a showstopper dessert, featuring a rich lemon curd filling topped with a sweet blueberry layer, all nestled in a buttery tart crust. This dessert combines bright, citrusy flavors with the natural sweetness of blueberries. Perfect for any occasion, this tart is as refreshing as it is stunning. Whether you’re looking for a summer treat or a sophisticated dessert for a dinner party, this recipe will not disappoint.

INGREDIENTS

• Egg yolk: 1 large, used to enrich the dough for the tart crust.
• Heavy cream: 1 tbsp, added to the egg yolk for a tender tart crust.
• Vanilla extract: 1/2 tsp, adds a subtle warm flavor to the dough.
• All-purpose flour: 1 1/4 cups, the base for the tart crust.
• Confectioners' sugar: 1/3 cup, gives the crust a delicate sweetness.
• Kosher salt: 1/4 tsp, balances the sweetness in the crust.
• Unsalted butter: 8 tbsp (cubed & chilled), ensures a flaky, tender crust.
• Lemon zest: 1/4 cup, provides intense lemon flavor for the curd.
• Fresh lemon juice: 1/2 cup, from about 4 lemons, essential for the tangy curd.
• Eggs and egg yolks: 1 large egg + 5 egg yolks, create a creamy, smooth lemon curd.
• Honey: 1/3 cup, adds natural sweetness to the curd.
• Kosher salt: A pinch, enhances the flavor of the curd.
• Unsalted butter: 4 tbsp (chilled), added to the curd to make it smooth and rich.
• Heavy cream: 2 tbsp, lightens the curd and gives it a smooth texture.
• Blueberries: 10 oz (2 cups), the base for the sweet blueberry layer.
• Cornstarch: 2 tbsp, thickens the blueberry mixture.
• Honey: 1/4 cup, sweetens the blueberry layer.

INSTRUCTIONS

Step 1:

Whisk egg yolk, heavy cream, and vanilla extract together in a bowl.

Step 2:

In a food processor, blend the flour, confectioners' sugar, and kosher salt. Add the cubed chilled butter and pulse until the mixture is crumbly.

Step 3:

Add the egg mixture and pulse until the dough just comes together.

Step 4:

Shape the dough into a disk, wrap in plastic, and chill for 1 hour.

Step 5:

Roll out the dough and press it into a 9-inch tart pan. Freeze for 30 minutes.

Step 6:

Preheat oven to 375°F (190°C). Bake the crust with weights for 30 minutes. Let cool.

Step 7:

For the lemon curd, whisk the eggs, egg yolks, honey, lemon zest, lemon juice, and salt in a saucepan over medium-low heat, stirring constantly.

Step 8:

Cook until thickened to 165°F (74°C), then remove from heat. Stir in the butter and strain the curd to remove any lumps.

Step 9:

Stir in the heavy cream and pour the curd into the cooled tart crust. Bake at 350°F (175°C) for 10–12 minutes. Let cool.

Step 10:

For the blueberry layer, puree the blueberries and strain them. Cook the puree with honey and cornstarch until thickened. Stir in lemon juice.

Step 11:

Once cooled, pour the blueberry layer over the lemon curd and refrigerate for 2 hours until set.

Serving and Storage Tips

• Serve the tart chilled for the best texture and flavor.
• For added presentation, garnish with fresh blueberries or a few mint leaves.
• The tart can be stored in the refrigerator for up to 3 days.

Helpful Notes

• You can use frozen blueberries if fresh ones are not available.
• If you prefer a sweeter blueberry layer, increase the honey to taste.

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