Lemon Curd Blueberry

This Citrusy Blueberry Lemon Tart combines tangy lemon filling with sweet blueberry topping, all tucked into a flaky butter crust. The bright citrus flavor plays wonderfully against the natural sweetness of blueberries. It's a real eye-catcher that tastes as good as it looks. You'll love this refreshing treat for summer gatherings or when you want something special that wows your dinner guests.

• All-purpose flour: 1 1/4 cups, creates the base for our buttery crust.
• Unsalted butter: 8 tbsp (cubed & chilled), makes the crust deliciously flaky.
• Confectioners' sugar: 1/3 cup, gives the crust a light sweetness.
• Kosher salt: 1/4 tsp, brings out the flavor in the crust.
• Egg yolk: 1 large, helps bind and enrich the crust dough.
• Heavy cream: 1 tbsp, adds moisture to the crust mixture.
• Vanilla extract: 1/2 tsp, brings a hint of warmth to the crust.
• Fresh lemon juice: 1/2 cup, from roughly 4 lemons, gives that zippy tang.
• Lemon zest: 1/4 cup, packs a punch of lemon flavor.
• Eggs and egg yolks: 1 large egg + 5 egg yolks, make the curd velvety smooth.
• Honey: 1/3 cup, naturally sweetens the lemon layer.
• Kosher salt: A pinch, balances the flavors in the curd.
• Unsalted butter: 4 tbsp (chilled), gives the curd richness and shine.
• Heavy cream: 2 tbsp, creates a silkier texture in the curd.
• Blueberries: 10 oz (2 cups), form the fruity top layer.
• Honey: 1/4 cup, sweetens the blueberry topping.
• Cornstarch: 2 tbsp, helps thicken the blueberry mixture.

Step 11:

After cooling, spread the blueberry mixture over the lemon curd and chill in the fridge for 2 hours until firm.

Step 10:

To make the blueberry topping, blend the berries and strain. Cook the strained juice with honey and cornstarch until thick. Add a splash of lemon juice.

Step 9:

Mix in the heavy cream and transfer the curd to your cooled crust. Bake at 350°F (175°C) for 10–12 minutes, then let it cool down.

Step 8:

Keep cooking until it reaches 165°F (74°C), then take it off the heat. Add the butter and strain the mixture to get rid of any chunks.

Step 7:

For the lemon filling, combine eggs, egg yolks, honey, lemon zest, juice, and salt in a pot over medium-low heat, stirring the whole time.

Step 6:

Heat oven to 375°F (190°C). Bake the shell with pie weights for 30 minutes until golden. Allow to cool completely.

Step 5:

Flatten the dough and fit it into a 9-inch tart dish. Pop it in the freezer for 30 minutes.

Step 4:

Form the dough into a round disk, wrap it up in plastic, and stick it in the fridge for 1 hour.

Step 3:

Pour in the egg mixture and pulse just until everything comes together.

Step 2:

Put the flour, confectioners' sugar, and salt in a food processor. Add the cold butter cubes and pulse until you get small crumbs.

Step 1:

Mix the egg yolk, heavy cream, and vanilla in a small bowl until well combined.

• The tart can stay fresh in your fridge for up to 3 days.
• Top with fresh blueberries or mint leaves to make it look extra fancy.
• Always serve this tart cold for the best flavor and texture.

• If you want a sweeter berry layer, just add more honey to taste.
• Don't worry if fresh blueberries aren't available – frozen work just fine.

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