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Blueberry–Lemon Curd Tart

A stunning dessert that combines vibrant blueberries with zesty lemon curd in a rich buttery tart shell, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tart Crust
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • ½ teaspoon pure vanilla extract
  • 1 ¼ cups all-purpose flour
  • ⅓ cup confectioners' sugar
  • ¼ teaspoon kosher salt
  • 8 tablespoons unsalted butter, cut into cubes and chilled
For the Lemon Curd
  • ¼ cup lemon zest (from about 2-3 lemons)
  • ½ cup lemon juice (from about 4 lemons)
  • 1 large egg
  • 5 large egg yolks
  • ⅓ cup honey
  • 4 tablespoons unsalted butter, cut into 4 pieces and chilled
  • 2 tablespoons heavy cream
For the Blueberry Layer
  • 10 ounces blueberries
  • 2 tablespoons cornstarch
  • ¼ cup honey
  • pinch of salt

Method
 

Preparation of Tart Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the egg yolk, heavy cream, vanilla extract, flour, confectioners' sugar, and kosher salt.
  3. Cut in the chilled butter until the mixture resembles coarse crumbs.
  4. Press the mixture into a tart pan, making sure it’s evenly distributed.
  5. Bake for about 20-25 minutes until golden brown.
Making the Lemon Curd
  1. In a saucepan, combine lemon zest, lemon juice, honey, the whole egg, and 5 yolks.
  2. Cook over medium heat, stirring constantly until the mixture thickens.
Preparing the Blueberry Layer
  1. In a separate saucepan, mix the blueberries, honey, cornstarch, and a pinch of salt.
  2. Cook until the blueberries burst and the mixture thickens, which usually takes about 5-7 minutes.
Assembling the Tart
  1. Once the tart shell has cooled, layer the lemon curd followed by the blueberry mixture.
  2. Chill the assembled tart in the refrigerator for at least an hour before serving.

Notes

Serve chilled, dust with confectioners' sugar, and pair with whipped cream or vanilla ice cream. Store leftovers in an airtight container for 3-4 days.