Description
This Lemon Blueberry Tart features a buttery crust filled with a tangy lemon custard swirled with a luscious homemade blueberry sauce. Baked to perfection and chilled for a refreshing dessert that perfectly balances sweet and tart flavors, making it an ideal treat for gatherings or a special occasion.
Ingredients
Scale
Blueberry Sauce
- 1 teaspoon cornstarch
- 2 teaspoons lemon juice (or water)
- 1 cup (140g) fresh or frozen blueberries
- 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
Filling
- 1 (14 ounce) can full-fat sweetened condensed milk
- 6 tablespoons (90ml) lemon juice (about 2 lemons)
- 1 teaspoon lemon zest (1 lemon)
- 1 large egg yolk
Instructions
- Make the blueberry sauce: Mix the cornstarch and lemon juice in a small bowl to form a slurry. In a saucepan, heat blueberries and sugar over medium heat while stirring constantly for 3 minutes. Add the cornstarch mixture and continue cooking for 2 more minutes until the sauce thickens. Remove from heat and set aside.
- Preheat the oven: Set your oven to 350°F (177°C) to prepare for baking the tart crust.
- Prepare the crust: Combine melted butter, sugar, vanilla extract, and salt in a mixing bowl. Gradually stir in the flour until the dough thickens and comes together. Press this dough evenly into the bottom and sides of a 9-inch tart pan. Use a fork to poke holes evenly in the crust to prevent bubbling, then bake for 15 minutes until the edges are lightly browned.
- Make the filling: In a separate bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth and well combined. Pour this lemon filling into the baked crust.
- Swirl in the blueberry sauce: Drop spoonfuls of the prepared blueberry sauce over the lemon filling. Using a toothpick or a knife, gently swirl the sauce into the filling to create a marbled effect. Bake the tart for 17 to 19 minutes until the center is set but still slightly jiggly.
- Cool and chill: Remove the tart from the oven and let it cool to room temperature. Once cooled, refrigerate the tart for at least 2 hours or up to one day to allow it to fully set and develop flavors.
- Serve: Carefully remove the tart from the pan. Serve chilled, optionally garnished with whipped cream, fresh blueberries, and additional blueberry sauce for extra flavor and presentation.
Notes
- Using frozen blueberries works well if fresh are out of season; just thaw before use.
- The blueberry sauce adds a beautiful swirl and flavor contrast but can be omitted for a simpler tart.
- Ensure the crust edges are lightly browned to get a crisp texture.
- Allow sufficient chilling time for the filling to fully set for clean sliceability.
- Leftovers can be refrigerated for up to 3 days in an airtight container.
