Blueberry Lemon Curd Tart (Print Version)
# Ingredients:
01 -
1 large egg yolk.
02 -
1 tbsp heavy cream.
03 -
1/2 tsp pure vanilla extract.
04 -
1 1/4 cups all-purpose flour.
05 -
1/3 cup confectioners' sugar.
06 -
1/4 tsp kosher salt.
07 -
8 tbsp unsalted butter (cubed & chilled).
08 -
1/4 cup lemon zest.
09 -
1/2 cup fresh lemon juice (from 4 lemons).
10 -
1 large egg + 5 large yolks.
11 -
1/3 cup honey.
12 -
Pinch kosher salt.
13 -
4 tbsp unsalted butter (chilled).
14 -
2 tbsp heavy cream.
15 -
10 oz (2 cups) blueberries.
16 -
2 tbsp cornstarch.
17 -
1/4 cup honey.
# Instructions:
01 -
Whisk egg yolk, heavy cream, and vanilla extract together in a bowl.
02 -
Blend flour, confectioners' sugar, and salt in a food processor. Add cubed chilled butter and pulse until crumbly.
03 -
Add egg mixture and pulse until dough forms.
04 -
Shape dough into a disk, wrap it in plastic, and chill for 1 hour.
05 -
Roll out the dough and press it into a 9-inch tart pan. Freeze for 30 minutes.
06 -
Preheat oven to 375°F (190°C). Bake the crust with weights for 30 minutes. Let cool.
07 -
In a saucepan, whisk egg, egg yolks, honey, lemon zest, lemon juice, and salt over medium-low heat, stirring constantly.
08 -
Cook the mixture until it thickens and reaches 165°F (74°C). Remove from heat, add chilled butter, and strain the curd.
09 -
Stir in heavy cream and pour the lemon curd into the cooled tart crust. Bake at 350°F (175°C) for 10–12 minutes. Let cool.
10 -
Puree the blueberries and strain to remove skins. Cook the blueberry puree with honey and cornstarch over medium heat until thickened.
11 -
Stir in a little lemon juice to balance the sweetness. Let the blueberry mixture cool.
12 -
Once the lemon curd layer has cooled, pour the blueberry layer over the top of the curd. Refrigerate for 2 hours until set.
# Notes:
01 -
This tart features a refreshing combination of tangy lemon curd and sweet blueberry layer on a buttery, crisp tart crust.