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Blueberry–Lemon Curd Tart

A delightful tart combining sweet blueberries and vibrant lemon curd in a buttery crust, perfect for sharing with loved ones.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Classic Tart Crust
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • ½ teaspoon pure vanilla extract
  • 1 ¼ cups all-purpose flour (158g)
  • ⅓ cup confectioners’ sugar (38g)
  • ¼ teaspoon kosher salt
  • 8 tablespoons unsalted butter, cut into cubes and chilled
For the Lemon Curd
  • ¼ cup lemon zest
  • ½ cup lemon juice (from about 4 lemons)
  • 1 large egg
  • 5 large egg yolks
  • ⅓ cup honey
  • Pinch kosher salt
  • 4 tablespoons unsalted butter, chilled and cut into pieces
  • 2 tablespoons heavy cream
For the Blueberry Layer
  • 10 ounces fresh blueberries (2 cups)
  • 2 tablespoons cornstarch
  • ¼ cup honey
  • 1 tablespoon reserved lemon juice (from the curd preparation)

Method
 

Preparation of Tart Crust
  1. In a mixing bowl, whisk together the egg yolk, heavy cream, and vanilla extract until well combined.
  2. In another bowl, sift together the flour, confectioners’ sugar, and kosher salt.
  3. Add the cold butter and, using your fingers or a pastry cutter, combine until the mixture resembles coarse crumbs.
  4. Pour in the egg mixture, and blend until the dough comes together.
  5. Shape it into a ball, flatten into a disc, wrap in plastic, and refrigerate for at least an hour.
Baking the Crust
  1. Preheat your oven to 375°F (190°C).
  2. On a floured surface, roll out that chilled dough to about ¼ inch thick.
  3. Carefully place it into a 9-inch tart pan, gently pressing it into the corners and trimming the excess.
  4. Prick the base with a fork and refrigerate for an extra 15 minutes for good measure.
  5. Line the crust with parchment paper, fill with pie weights or beans, and bake for 15 minutes.
  6. Remove the parchment and weights, and bake for another 10-15 minutes until lightly golden.
  7. Let it cool completely.
Making the Lemon Curd
  1. In a medium saucepan, combine the lemon zest, lemon juice, egg, yolks, honey, and a pinch of salt.
  2. Whisk until combined and cook over a medium flame, stirring constantly until thickened—about 10 minutes.
  3. Once thickened, remove it from the heat and whisk in the chilled butter and heavy cream until smooth.
  4. Let this cool in the fridge until ready to use.
Preparing the Blueberry Layer
  1. In a medium saucepan over medium heat, combine the blueberries, cornstarch, honey, and reserved lemon juice.
  2. Stir gently until heated through and slightly thickened, about 5-7 minutes.
  3. Remove from heat and allow to cool.
Assembly
  1. Once everything has cooled, gently pour the lemon curd into the cooled tart shell, spreading it to create an even layer.
  2. Carefully spoon the blueberry mixture on top, letting the colors blend together.

Notes

Serve chilled, dusted with powdered sugar, and optionally topped with whipped cream. Store leftovers tightly covered in the refrigerator for up to 3 days.