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Blueberry-Lemon Curd Tart

A stunning two-layer tart featuring a buttery shortcrust pastry, zesty lemon curd filling, and a glossy blueberry topping.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 5 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, French
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Shortcrust Pastry
  • 1.5 cups all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 9 tbsp unsalted butter cold and cubed
  • 1 egg yolk large
Lemon Curd
  • 3 eggs large
  • 3 egg yolks large
  • 1 cup granulated sugar
  • 0.75 cup lemon juice freshly squeezed
  • 1 tbsp lemon zest
  • 6 tbsp unsalted butter cubed
Blueberry Topping
  • 3 cups blueberries fresh or frozen
  • 0.33 cup sugar
  • 2 tbsp cornstarch mixed with water

Equipment

  • Food processor
  • 9-inch Tart Pan
  • Saucepan
  • Whisk

Method
 

  1. Pulse flour, sugar, and salt in processor. Cut in cold butter until coarse crumbs form. Add yolk and mix until dough holds together.
  2. Press dough into 9-inch tart pan. Freeze 10 mins. Blind bake at 375°F for 25 mins total (15 with weights, 10 without). Cool.
  3. Whisk eggs, yolks, sugar, zest, and lemon juice over simmering water. Cook 10-15 mins until thickened.
  4. Whisk butter into curd, strain into tart shell, and refrigerate 2 hours to set.
  5. Simmer blueberries and sugar until juicy. Add cornstarch slurry; boil 1 minute to thicken.
  6. Cool blueberry mixture slightly, spoon over lemon layer. Chill 4+ hours before serving.

Notes

Ensure each layer is cool/set before adding the next to maintain distinct layers.