Description
Homemade lemon curd tart showcases delicate citrus flavors with buttery pastry. Balanced sweet-tart notes and silky filling promise delightful French-inspired dessert experience you can savor with afternoon tea or elegant gathering.
Ingredients
Scale
- 1 ¼ cups (158 g) all-purpose flour
- ⅓ cup (38 g) confectioners’ sugar
- ¼ tsp kosher salt
- 1 large egg yolk
- 1 tbsp (15 ml) heavy cream
- ½ tsp pure vanilla extract
- 8 tbsps (113 g) unsalted butter, cut into cubes and chilled
- ¼ cup lemon zest
- ½ cup (120 ml) lemon juice (from about 4 lemons)
- 1 large egg
- 5 large egg yolks
- ⅓ cup honey
- 1 pinch kosher salt
- 4 tbsps (57 g) unsalted butter, cut into pieces and chilled
- 2 tbsps (30 ml) heavy cream
- 10 oz (2 cups or 280 g) blueberries
- 2 tbsps cornstarch
- ¼ cup honey
Instructions
- Dough Preparation: Pulse flour, confectioners’ sugar, and salt in a food processor. Incorporate chilled butter until mixture resembles coarse cornmeal, then blend in egg yolk mixture until a cohesive dough forms.
- Chilling and Shaping: Form dough into a disk, wrap in plastic, and refrigerate for an hour. Roll out to an 11-inch circle, transfer to a 9-inch tart pan, trim edges, and freeze for 30 minutes.
- Crust Baking: Preheat oven to 375°F (190°C). Line crust with foil, fill with pie weights, and blind bake for 25-30 minutes until edges turn golden. Remove weights and cool completely.
- Lemon Curd Creation: Combine lemon juice, zest, eggs, honey, and salt in a saucepan. Cook over medium-low heat, whisking constantly, until the mixture reaches 165°F (74°C) and thickens. Remove from heat, whisk in butter, strain, and fold in heavy cream.
- Tart Assembly: Pour lemon curd into cooled crust and bake for 10-12 minutes until glossy. Allow to cool completely.
- Blueberry Layer: Purée blueberries and strain for juice. Whisk juice with honey and create a cornstarch slurry. Cook the mixture over medium heat until thickened and glossy.
- Final Touches: Pour blueberry layer over set lemon curd. Refrigerate for 2-3 hours until completely set. Remove from pan, slice, and optionally garnish with fresh blueberries before serving.
Notes
- Chill Dough Thoroughly: Refrigerate the dough for at least 1 hour to ensure flaky, tender crust texture and prevent shrinkage during baking.
- Monitor Curd Temperature: Use a digital thermometer to precisely hit 165°F when cooking lemon curd, preventing scrambling and ensuring smooth, silky consistency.
- Strain for Smoothness: Always strain both lemon curd and blueberry layers through a fine-mesh sieve to remove any lumps or zest, creating a professional, elegant finish.
- Patience with Cooling: Allow each layer to cool completely before adding the next, preventing bleeding and maintaining distinct, clean layer boundaries for a visually stunning tart.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 290
- Sugar: 21g
- Sodium: 100mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg