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Blueberry–Lemon Curd Tart Recipe

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4.5 from 84 reviews

This Blueberry–Lemon Curd Tart combines a flaky, buttery classic tart crust with a rich, tangy lemon curd filling topped with a smooth, vibrant blueberry layer. The tart is baked to perfection, chilled to set, and offers a refreshing balance of citrus and berry flavors, making it an elegant dessert perfect for spring and summer gatherings.

Ingredients

Scale

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 lemon juice (from about 4 lemons)
  • 1 large egg + 5 large egg yolks
  • ⅓ cup honey
  • Pinch of kosher salt
  • 4 tablespoons unsalted butter, chilled and cut into pieces
  • 2 tablespoons heavy cream

Blueberry Layer

  • 10 ounces (2 cups) fresh blueberries
  • 2 tablespoons cornstarch
  • ¼ cup honey
  • 1 tablespoon reserved lemon juice from the curd preparation

Instructions

  1. Prepare the Classic Tart Crust: In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract and set aside. In a food processor, combine the flour, confectioners’ sugar, and salt, pulsing a few times to mix. Scatter chilled butter cubes over the flour mixture and pulse until coarse crumbs form. With the processor running, pour in the wet egg yolk mixture and process until the dough comes together, about 10–12 seconds. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 4 days. Allow dough to soften slightly for 10 minutes before rolling out on floured surface to an 11-inch circle. Transfer to a 9-inch tart pan, pressing into corners and trimming excess. Cover loosely and freeze for 30 minutes. Preheat oven to 375ºF, line tart with foil and pie weights, bake 30 minutes, rotating halfway. Remove weights and foil, bake 5 more minutes until golden. Cool the crust.
  2. Make the Lemon Curd: Reduce oven heat to 350ºF and reserve 1 tablespoon lemon juice for blueberry layer. In a medium saucepan, whisk lemon juice, zest, egg, yolks, honey, and salt. Cook over medium-low heat, stirring until thickened and reaches 165ºF, about 5 minutes. Remove from heat, whisk in chilled butter pieces until melted, then strain curd to remove solids. Stir in heavy cream. Pour warm lemon curd into cooled crust and bake on a baking sheet for 10–12 minutes until shiny and slightly jiggles. Cool the tart.
  3. Make the Blueberry Layer: Puree blueberries in a food processor and strain into a saucepan, discarding solids. Whisk in honey and salt. Mix cornstarch with 2 tablespoons water and stir into the blueberry puree. Cook over medium-low heat until thickened, about 4 minutes. Remove from heat, stir in reserved lemon juice. Spread blueberry mixture evenly over lemon curd layer, tap tart lightly to release air bubbles, and refrigerate for about 2 hours until set.

Notes

  • Blind baking the crust ensures a crisp tart base that prevents sogginess from the lemon curd filling.
  • Straining both the lemon curd and blueberry purée guarantees a smooth, silky texture.
  • Chilling the dough and tart layers improves flavor development and texture.
  • You can substitute honey with granulated sugar but expect a slightly different sweetness profile.
  • For best results, use fresh, ripe blueberries and unwaxed lemons.
  • Reserve the lemon juice carefully to ensure proper acidity balance in the blueberry topping.

Keywords: blueberry tart, lemon curd tart, lemon tart, blueberry dessert, classic tart crust, fruit tart

Find it online: https://victoriablair.com/blueberrylemon-curd-tart-recipe/