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Experience the Joy of Making a Blueberry-Lemon Curd Tart

Blueberry-Lemon Curd Tart 6 Steps Ultimate Delicious
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Indulge in the captivating flavors of a Blueberry-Lemon Curd Tart – a delectable dessert that combines the tangy zing of lemon curd with the plump, juicy sweetness of fresh blueberries.

Ingredients

Scale
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1/3 cup confectioners’ sugar
  • 1/4 teaspoon kosher salt
  • 1 cup unsalted butter, cut into cubes and chilled
  • 1/4 cup lemon zest
  • 1/2 cup lemon juice
  • 1 large egg
  • 5 large egg yolks
  • 1/3 cup honey
  • Pinch of kosher salt
  • 1/2 cup unsalted butter, chilled and cut into pieces
  • 2 tablespoon heavy cream
  • 2 cup fresh blueberries
  • 2 tablespoon cornstarch
  • 1/4 cup honey
  • 1 tablespoon reserved lemon juice

Instructions

1. Step 1: In a food processor, combine the all-purpose flour, confectioners’ sugar, and kosher salt. Pulse a few times to incorporate the dry ingredients. Add the chilled, cubed unsalted butter and continue pulsing until the mixture resembles coarse crumbs.

2. Step 2: In a separate bowl, whisk together the egg yolk, heavy cream, and vanilla extract. Pour this mixture into the food processor and pulse until the dough starts to come together. Be careful not to overmix – you want a delicate, tender crust.

3. Step 3: Transfer the dough to a lightly floured surface and gently shape it into a disk. Wrap the dough in plastic and chill it in the refrigerator for at least 30 minutes. Once chilled, roll out the dough and fit it into a tart pan, crimping the edges as desired. Chill the tart shell for an additional 10 minutes, then bake it at 350°F for 15-20 minutes, or until the crust is lightly golden. Allow the tart shell to cool completely before assembling the tart.

4. Step 4: In a heatproof bowl set over a simmering water bath, whisk together the large egg, egg yolks, honey, lemon juice, and lemon zest. Continuously whisk the mixture until it thickens, which should take about 8-10 minutes.

5. Step 5: Once the curd has reached the desired consistency, remove it from the heat and whisk in the chilled, cubed unsalted butter and heavy cream. Strain the curd through a fine-mesh sieve before allowing it to cool slightly.

6. Step 6: In a small saucepan, combine the fresh blueberries, cornstarch, honey, and reserved lemon juice. Cook over medium heat, stirring frequently, until it thickens and the blueberries release their juices. Allow to cool slightly before assembling the tart.

7. Step 7: Carefully pour the lemon curd into the baked and cooled tart shell, spreading it out evenly to create a smooth surface.

8. Step 8: Spoon the slightly cooled blueberry mixture over the lemon curd, gently spreading it to create an even layer.

9. Step 9: Refrigerate the assembled tart for at least 2 hours, or until the filling is set and firm.

Notes

The Blueberry-Lemon Curd Tart can be served chilled or at room temperature. Garnish with fresh mint leaves or a dusting of powdered sugar for presentation.

Nutrition

Keywords: blueberry, lemon curd, tart

Find it online: https://www.basterecipes.com/blueberry-lemon-curd-tart/