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Blueberry–lemon Curd Tart Recipe

Blueberry–lemon Curd Tart Recipe
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★★★★★

5.2 from 28 reviews

A delightful Blueberry-Lemon Curd Tart recipe that combines the zesty flavors of lemon with sweet blueberries in a buttery crust.

Ingredients

Scale

Dough:

  • 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 + ½ cup juice (from 4 lemons)
  • 1 large egg + 5 large yolks
  • ⅓ cup honey
  • Pinch of kosher salt
  • 4 tablespoons unsalted butter, cut into 4 pieces and chilled
  • 2 tablespoons heavy cream

Blueberry Topping:

  • 10 ounces (2 cups) blueberries
  • 2 tablespoons cornstarch
  • ¼ cup honey

Instructions

  1. Prepare the Dough – Whisk together egg yolk, heavy cream, and vanilla extract. Combine flour, confectioners’ sugar, and salt in a food processor. Add chilled butter and pulse until coarse. Slowly add egg mixture and process until dough forms.
  2. Shape and Chill the Dough – Form dough into a disk, wrap in plastic, and refrigerate.
  3. Roll Out the Dough – Roll dough into a circle, transfer to tart pan, press into shape, and trim excess.
  4. Freeze and Pre-Bake the Crust – Freeze dough-lined pan, pre-bake with weights until golden brown, then cool.

Notes

  • You can make the dough ahead and refrigerate it for up to 4 days.
  • Ensure the lemon curd is chilled before adding the blueberry topping.

Nutrition

Keywords: Blueberry Lemon Curd Tart Recipe, Lemon Blueberry Tart, Fruit Tart Recipe

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