Description
A delightful tart combining tangy lemon curd with sweet blueberries atop a buttery shortbread crust, perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 1/2 cup (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
- 1 (14-ounce) can full-fat sweetened condensed milk
- 6 tablespoons (90ml) fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest (1 lemon)
- 1 large egg yolk
- 1 teaspoon cornstarch
- 2 teaspoons lemon juice
- 1 cup (140g) fresh or frozen blueberries
- 2 teaspoons granulated sugar
- Optional garnishes: lemon slices, blueberries, whipped cream
Instructions
- Preheat oven to 350°F (177°C).
- For the crust: Mix melted butter, sugar, vanilla, and salt together. Add flour and stir until combined. Press mixture into a 9-inch tart pan. Bake for 15 minutes. Remove from oven and set aside to cool.
- For the blueberry sauce: In a small bowl, mix cornstarch and lemon juice until cornstarch dissolves. In a saucepan over medium heat, cook blueberries and sugar for 3 minutes, mashing berries. Stir in cornstarch mixture and cook for 2 more minutes until thickened. Remove from heat and let cool.
- For the lemon filling: In a medium bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth.
- Pour lemon filling into the cooled crust. Drop spoonfuls of blueberry sauce onto the filling and use a knife or toothpick to swirl.
- Bake the tart for 15-20 minutes until the filling is set. Remove from oven and cool completely.
- Refrigerate the tart for at least 2 hours before serving. Garnish with lemon slices, blueberries, or whipped cream if desired.
Notes
- Ensure the tart is fully cooled before refrigerating to prevent condensation.
- Fresh lemon juice is recommended for the best flavor.
- The tart can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
