Delicious Blueberry and Lemon Curd Tart

This blueberry and lemon curd tart is a bright, elegant dessert with a crisp pastry base, silky lemon filling, and bursts of juicy blueberries. The flavour is fresh and balanced, with sharp citrus softened by natural sweetness. It is straightforward to make, even for beginners, and looks impressive once assembled. From start to finish, it takes around 1 hour and 30 minutes.

Ingredients

For the pastry base

• 200g plain flour
• 100g unsalted butter, chilled and cubed
• 50g icing sugar
• 1 large egg yolk
• 1 to 2 tbsp cold water

For the lemon curd filling

• 4 large eggs
• 150g caster sugar
• 150ml double cream
• Finely grated zest of 2 lemons
• 120ml fresh lemon juice

For the topping

• 200g fresh blueberries
• 1 tbsp icing sugar, for dusting

How to Make Delicious Blueberry and Lemon Curd Tart

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly.
• Make the pastry: Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the icing sugar, then add the egg yolk and enough cold water to form a soft dough.
• Chill and line the tin: Roll out the pastry and line a 23cm loose-based tart tin. Prick the base lightly with a fork and chill for 15 minutes.
• Bake the base: Line the pastry with baking parchment and baking beans. Bake for 15 minutes, remove the beans, then bake for another 5 minutes until pale golden.
• Mix the filling: Whisk the eggs and caster sugar gently, then stir in the cream, lemon zest, and lemon juice until smooth.
• Bake the tart: Reduce the oven temperature to 160°C fan. Pour the filling into the pastry case and bake for 25 to 30 minutes until just set with a slight wobble in the centre.
• Cool and assemble: Allow the tart to cool completely in the tin. Scatter the blueberries over the top and dust lightly with icing sugar before serving.

Tips

How do I stop the pastry from shrinking?

Chilling the lined tin before baking helps the pastry relax and keeps it from shrinking in the oven.

How do I know when the filling is set?

The centre should still wobble slightly when gently shaken. It will firm up fully as it cools.

Can I use frozen blueberries?

Yes, but thaw and drain them well first to avoid excess moisture on the surface.

Serving Suggestions

• Serve with lightly whipped cream.
• Add a few mint leaves for freshness.
• Pair with a cup of tea or coffee.

Storage

Room temperature

Keep the tart at room temperature for up to 6 hours, covered loosely.

Refrigerator

Store in the fridge for up to 3 days in an airtight container.

Freezing

The baked tart base can be frozen for up to 2 months. The filled tart is best enjoyed fresh and not frozen.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 22g
• Saturated fat: 13g
• Sodium: 120mg

Nutrition values are estimates and may vary.

FAQs