What is a Blueberry Lemon Curd Tart?

A Blueberry Lemon Curd Tart is a delightful dessert featuring a crumbly crust filled with creamy lemon curd and topped generously with blueberry compote. It combines tart, sweet, and buttery flavors for a delicious treat!

How do I know when the lemon curd is thick enough?

The lemon curd should coat the back of a spoon; if you can run your finger through it and the line holds firm, it’s ready. Remember, it will thicken even more as it cools.

Can I make this tart in advance?

Absolutely! The Blueberry Lemon Curd Tart can be prepared a day ahead. Just store it in the refrigerator until ready to serve. This allows the flavors to deepen and the tart to set properly.

Can I use frozen blueberries for the compote?

Yes! Frozen blueberries work just as well as fresh ones. Just make sure to thaw them first to avoid excess moisture in your compote.

How do I store leftovers of the Blueberry Lemon Curd Tart?

Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. It should be good for up to 3 days, though it’s best enjoyed fresh.

Blueberry Lemon Curd Tart: A Cozy Delight

Description

This Blueberry Lemon Curd Tart combines tangy homemade lemon curd with a juicy blueberry compote, all nestled in a buttery tart shell. Perfect for spring gatherings or summer desserts, it’s a fresh, vibrant treat that’s as beautiful as it is delicious.

Ingredients

Scale

Essentials:

3 cups fresh blueberries (divided)
1/2 cup sugar (divided)
1 oz water
1 Tbsp cornstarch
6 egg yolks
1 cup sugar (for lemon curd)
1/2 cup freshly squeezed lemon juice
4 oz cold butter, cut into small pieces
1 Tbsp grated lemon zest

Optional Add-Ons:

Fresh mint leaves for garnish
Whipped cream

Substitutions and Shortcuts:

Frozen blueberries (thawed and drained)
Store-bought lemon curd
Pre-made tart shell

Instructions

Prepare the Blueberry Compote: In a small pot, combine 2 cups of fresh blueberries and 1/4 cup of sugar. In a separate cup, mix 1 oz water with 1 Tbsp cornstarch. Add this mixture to the pot. Cook over medium heat, stirring until thickened (about 5 minutes). Remove from heat and fold in the remaining 1 cup of fresh blueberries. Let cool.
Prepare the Lemon Curd: Grate lemon zest (1 Tbsp) and juice lemons to get 1/2 cup. In a small pot, strain 6 egg yolks through a fine sieve. Add 1 cup sugar and lemon juice. Cook on medium heat, stirring constantly until thickened (do not boil). Remove from heat and whisk in 4 oz cold butter and lemon zest. Stir until smooth. Chill in refrigerator.
Assemble the Tart: Pour cooled lemon curd into a fully baked and cooled tart shell. Smooth evenly with a spatula. Spoon the cooled blueberry compote on top, keeping layers distinct. Refrigerate the tart for at least 1 hour before serving.

Notes

Use a fine-mesh strainer when handling egg yolks for the silkiest lemon curd.
Refrigerate leftovers for up to 4 days.
The tart shell can be made a day ahead to save time.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert, Tart
Method: Stovetop, Assembly
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of tart)
Calories: 280
Sugar: 25g
Sodium: 50mg
Fat: 14g
Saturated Fat: undefined
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: undefined

Keywords: lemon curd tart, blueberry lemon tart, summer tart, fruit tart, lemon blueberry dessert, spring desserts, tart with lemon curd