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Lemon Blueberry Tart

A delightful dessert balancing the tartness of fresh lemons with the sweetness of juicy blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Tart Ingredients
  • 1 pre-made tart shell 1 pre-made tart shell
  • 1 cup 1 cup fresh blueberries Use fresh blueberries for max flavor.
  • 1 cup 1 cup lemon juice
  • 1 cup 1 cup sugar Can substitute with honey or agave syrup.
  • 2 tablespoons 2 tablespoons cornstarch
  • 4 large 4 large egg yolks Can substitute with a cornstarch slurry for a non-egg alternative.
  • 1 cup 1 cup heavy cream For a vegan version, use coconut cream.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 zest of Zest of 1 lemon Add extra zest for more lemon flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a saucepan, combine lemon juice, sugar, cornstarch, and lemon zest; cook over medium heat until thickened.
  3. In a bowl, whisk egg yolks, then temper with the lemon mixture. Return to heat and stir until the mixture thickens.
  4. Remove from heat and let cool, then fold in blueberries.
  5. Pour the mixture into the pre-made tart shell.
  6. Whip the heavy cream with vanilla extract and spread over the tart.
  7. Chill in the refrigerator for at least 2 hours before serving.

Notes

This tart can chill in the fridge for up to 3 days when covered. You can prepare the components a day in advance and freeze for up to 2 months without the whipped cream.