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Lemon Blueberry Tart Recipe

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4.2 from 76 reviews

  • Author: Amina
  • Total Time: 4 hours 54 minutes
  • Yield: 8 servings

Description

This Lemon Blueberry Tart features a buttery, tender crust filled with a creamy lemon-infused custard and swirled with vibrant homemade blueberry sauce for a perfect balance of tartness and sweetness. Chilled to set, it’s a refreshing dessert ideal for gatherings or a special treat.

Ingredients

Blueberry Sauce

  • 1 teaspoon cornstarch
  • 2 teaspoons lemon juice (or water)
  • 1 cup (140g) fresh or frozen blueberries (do not thaw)
  • 2 teaspoons granulated sugar

Crust

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour (spooned & leveled)

Filling

  • 1 (14 ounce weight) can full-fat sweetened condensed milk
  • 6 Tablespoons (90ml) lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest (1 lemon)
  • 1 large egg yolk

Garnish (optional)

  • Lemon slices
  • Blueberries
  • Leftover blueberry sauce
  • Whipped cream

Instructions

  1. Make the Blueberry Sauce: In a small bowl, mix cornstarch and lemon juice until dissolved. Warm blueberries and sugar in a small saucepan over medium heat for 3 minutes, mashing berries against the pan. Stir in cornstarch mixture and cook for 2 more minutes until thickened, mashing to desired consistency. Remove from heat and set aside at room temperature.
  2. Preheat the Oven: Set your oven to 350°F (177°C) to prepare for baking the tart.
  3. Prepare the Crust: In a medium bowl, combine melted butter, sugar, vanilla extract, and salt. Add flour and mix until fully combined into a greasy, thick dough. Press the dough evenly into a 9-inch tart pan, covering bottom and sides firmly. Bake for 15 minutes until edges are lightly browned. Remove and poke a few holes in the warm crust with a fork to help the filling adhere.
  4. Make the Filling: Whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth.
  5. Assemble the Tart: Pour the filling into the warm crust. Stir the blueberry sauce (re-warming briefly if too thick) and drop spoonfuls over the filling, using about half of the sauce. Use a toothpick or knife to gently swirl sauce and filling together. Shimmy the pan gently to settle the mixture evenly.
  6. Bake the Tart: Bake for 17-19 minutes until the center no longer jiggles with a light pan tap. Avoid over-baking to keep a creamy, soft filling.
  7. Cool and Chill: Place tart on a cooling rack and cool completely at room temperature. Then chill uncovered in the refrigerator for at least 2 hours or up to 1 day (cover if chilling longer). Remove tart pan sides if removable before serving.
  8. Serve: Slice and serve with optional garnishes such as lemon slices, fresh blueberries, leftover blueberry sauce, and whipped cream.
  9. Storage: Cover leftovers tightly and refrigerate for up to 1 week, enjoying within that timeframe for best texture and flavor.

Notes

  • Do not thaw frozen blueberries before making the sauce to maintain color and flavor.
  • Poking holes in the crust before adding filling helps the filling adhere and prevents sogginess.
  • Under-baking slightly is preferable for a creamy custard texture; the filling sets more during chilling.
  • If blueberry sauce is too thick after cooling, gently warm it to make swirling easier.
  • Use a tart pan with removable sides for easier slicing and serving.
  • Prep Time: 20 minutes
  • Cook Time: 34 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/lemon-blueberry-tart-recipe/