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Lemon Blueberry Tart Recipe

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★★★★★

5 from 60 reviews

This Lemon Blueberry Tart features a buttery, tender crust filled with a creamy lemon custard swirled with fresh blueberry sauce. The perfect balance of tart and sweet, this visually stunning dessert is ideal for spring or summer gatherings and is sure to impress with its vibrant flavors and smooth texture.

Ingredients

Scale

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. Prepare Blueberry Sauce: In a small bowl, mix together cornstarch and lemon juice until cornstarch dissolves. Warm blueberries and sugar in a small saucepan over medium heat, stirring and mashing for 3 minutes. Add cornstarch mixture and cook for 2 more minutes until thickened. Remove from heat and let cool at room temperature.
  2. Preheat Oven: Set your oven to 350°F (177°C) to prepare for baking the crust.
  3. Make the Crust: In a medium bowl, combine melted butter, sugar, vanilla extract, and salt. Stir in flour until fully combined forming a thick, slightly greasy dough. Press the dough evenly into a 9-inch tart pan, covering bottom and sides firmly. Use a measuring cup bottom if needed.
  4. Bake Crust: Bake the crust for 15 minutes or until edges are lightly browned. Remove and poke several fork holes on the surface, being careful not to pierce through the crust, to help filling adhere.
  5. Prepare Filling: Whisk the sweetened condensed milk, lemon juice, lemon zest, and egg yolk together until smooth.
  6. Assemble Tart: Pour the filling into the warm crust. Stir the blueberry sauce to loosen if thick, then drop spoonfuls of about half the sauce onto the filling. Using a toothpick or knife, gently swirl the sauce throughout the filling. Gently shake the pan to settle the mixture.
  7. Bake Tart: Bake for 17-19 minutes, until the center is set but still slightly sticky to the touch. Avoid over-baking to maintain a creamy texture. Let cool before serving.
  8. Serve: Garnish with lemon slices, fresh blueberries, reserved blueberry sauce, and whipped cream as desired.

Notes

  • Do not thaw frozen blueberries for the sauce; use them straight from the freezer for better texture and color.
  • Use a tart pan with a removable bottom for easy serving.
  • If the blueberry sauce thickens too much before swirling, warm it briefly in the microwave to loosen.
  • Avoid over-baking the filling to keep the texture creamy and soft.
  • This tart tastes best chilled or at room temperature.

Keywords: lemon blueberry tart, lemon tart, blueberry dessert, baked dessert, summer tart, creamy lemon tart, fruit tart

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