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Lemon Blueberry Tart Recipe

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4.4 from 7 reviews

This refreshing Lemon Blueberry Tart features a buttery crust filled with a creamy, tangy lemon custard swirled with a homemade blueberry sauce. Perfectly balancing sweet and tart flavors, this dessert is a delightful treat for any occasion and includes a luscious blueberry topping for extra fruitiness.

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

For Garnish

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

Instructions

  1. Make Blueberry Sauce: In a small bowl, mix cornstarch and lemon juice until the cornstarch dissolves. Warm blueberries and sugar in a small saucepan over medium heat, stirring occasionally and mashing berries to break them up, for about 3 minutes. Stir in the cornstarch mixture and cook for 2 more minutes until the sauce thickens, continuing to stir and mash. Remove from heat and set aside at room temperature.
  2. Preheat Oven: Heat your oven to 350°F (177°C) to prepare for baking the tart crust.
  3. Prepare the Crust: In a medium bowl, combine melted butter, sugar, vanilla, and salt. Add flour and stir until fully combined. The dough will be thick and greasy. Press the dough firmly and evenly into a 9-inch tart pan, including the bottom and sides. Use a spatula, your hands, or the bottom of a measuring cup to pack it in firmly.
  4. Bake Crust: Bake the crust for 15 minutes or until edges are lightly browned. Remove from oven and use a fork to poke small holes on top of the warm crust, taking care not to pierce all the way through. This helps the filling adhere better.
  5. Prepare Filling: Whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth and combined.
  6. Assemble Tart: Pour the filling into the warm crust. Stir the blueberry sauce if thickened and drop spoonfuls over the filling using about half of the sauce. Gently swirl the sauce and filling together using a toothpick or knife, then shimmy the pan on your counter a few times to help the filling settle evenly.
  7. Bake Tart: Bake for 17-19 minutes, until the center no longer jiggles with a light tap but remains slightly sticky on top. Avoid over-baking to prevent a rubbery texture.
  8. Cool and Chill: Place the tart on a cooling rack and let cool completely at room temperature. Then refrigerate uncovered for at least 2 hours or up to 1 day (cover if chilling longer).
  9. Serve: Remove sides of tart pan if removable, slice, and garnish with lemon slices, fresh blueberries, leftover blueberry sauce, and whipped cream as desired.
  10. Store Leftovers: Cover leftovers tightly and refrigerate for up to 1 week.

Notes

  • Use fresh or frozen blueberries directly from the freezer; do not thaw to prevent watery sauce.
  • Pressing the crust firmly into the tart pan ensures it holds together well after baking.
  • Do not over-bake the tart to keep the filling creamy and avoid rubbery texture.
  • Chilling the tart helps the filling set properly for cleaner slices.
  • Save leftover blueberry sauce for serving or garnish to add extra flavor.

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