Blueberry–Lemon Curd Tart – A Perfectly Balanced Dessert

If you’re looking for a dessert that’s both refreshing and decadent, this Blueberry–Lemon Curd Tart is the perfect combination of bright citrus and juicy blueberries wrapped in a buttery, flaky crust. The rich lemon curd provides a tangy base, while the smooth blueberry layer adds a touch of sweetness, making every bite an irresistible balance of flavors. This stunning tart is ideal for any occasion, whether you’re hosting a summer gathering or simply indulging in a special treat.

Ingredients

Classic Tart 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 + 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 Layer:

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

Directions

1. Make the Tart Crust

Whisk Wet Ingredients: In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract until combined. Set aside.

Mix Dry Ingredients: In a food processor, pulse the flour, confectioners’ sugar, and kosher salt until combined. Add the chilled butter cubes and pulse until the mixture resembles coarse cornmeal.

Form the Dough: With the processor running, add the egg yolk mixture and process until the dough just comes together. Form the dough into a 6-inch disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 4 days.

Roll and Prepare Crust: Let the chilled dough sit at room temperature for 10 minutes. Roll it out into an 11-inch circle on a lightly floured surface. Transfer the dough to a 9-inch tart pan, pressing it gently into the sides and corners. Remove any excess dough by running a rolling pin over the top of the pan.

Freeze and Bake: Freeze the dough-lined tart pan for 30 minutes. Preheat the oven to 375°F (190°C). Line the crust with aluminum foil and fill with pie weights. Bake for 30 minutes, rotating the pan halfway through, until the crust is golden brown. Remove the foil and weights and let the crust cool completely.

2. Make the Lemon Curd

Prepare Ingredients: Preheat the oven to 350°F (175°C). Set aside 1 tablespoon of lemon juice for the blueberry layer.

Cook the Lemon Curd: In a medium saucepan, whisk together the remaining lemon juice, lemon zest, egg, egg yolks, honey, and a pinch of kosher salt. Cook over medium-low heat, stirring constantly until the mixture thickens and reaches 165°F (74°C), about 5 minutes.

Add Butter and Strain: Remove from heat and whisk in the chilled butter until melted. Strain the curd through a fine-mesh sieve, then stir in the heavy cream.

Bake the Curd: Pour the warm lemon curd into the cooled tart crust. Bake for 10-12 minutes, until the filling is shiny and slightly jiggly in the center. Let the tart cool completely.

3. Make the Blueberry Layer

Prepare the Blueberries: Purée the blueberries in a food processor until smooth. Strain the purée through a fine-mesh sieve into a medium saucepan, discarding the solids.

Thicken the Blueberry Mixture: Whisk in the honey and a pinch of salt. In a small bowl, whisk together the cornstarch and water, then stir it into the blueberry mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches 170°F (77°C), about 4 minutes. Remove from heat and stir in the reserved lemon juice.

Assemble the Tart: Pour the blueberry mixture evenly over the lemon curd layer. Tap the tart lightly on the counter to remove any air bubbles. Refrigerate for about 2 hours, until the blueberry layer is set.

4. Serve

Carefully remove the outer ring of the tart pan and slide the tart onto a serving plate or cutting board. Slice into beautiful wedges and enjoy!

Recipe Tips

• Make-Ahead Friendly: Both the crust and lemon curd can be made ahead of time. Assemble the tart a day before serving for an easy dessert.
• Topping Options: Garnish with extra fresh blueberries or whipped cream for a lovely presentation.
• Customizable: Try using blackberries or raspberries in place of blueberries for a different flavor twist.

Nutrition Information

• Prep Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: 3 hours (includes chilling time)
• Servings: 8-10
• Calories: 350 kcal per serving

Why You’ll Love This Blueberry–Lemon Curd Tart

This Blueberry–Lemon Curd Tart is a perfect blend of tart and sweet, with the tangy lemon curd providing a refreshing base and the juicy blueberry layer adding natural sweetness. The buttery, flaky crust ties everything together, creating a dessert that looks stunning and tastes even better. Whether you’re serving it at a holiday dinner, a weekend brunch, or just enjoying it as a special treat, this tart is bound to impress.

With its bright flavors and elegant presentation, this tart is sure to become a favorite in your dessert repertoire!

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