This lemon and blueberry tart is so easy to make and rich in flavor plus it's a stunning dish to serve when you need to impress your guests! The fresh lemon creme is the perfect compliment to delicious blueberries. You can also switch out the blueberries with your favorite fruit or decorate with only lemon slices for a fresh lemon and cream treat!
Lemon Creme and Blueberry Tart
Crust
1 stick of butter, melted
1/4 cup of sugar
1 cup of flower
1 tsp of vanilla extract
1 tsp of salt
Filling
1/2 Cup of Lemon Juice
4 Eggs
2 cups of Sugar
1 tsp of vanilla extract
1 tsp of fresh lemon zest
2 cups of heavy whipping cream
1 cup of powder sugar
Preheat oven to 350 degrees F. Combine flour, butter, sugar, 1 tsp of vanilla extract, and salt together. Press dough into an uncreased tart pan. Bake for 13 mins or until the crust is golden. Remove from oven and cool completely.
In a medium saucepan over medium to high heat, whisk together lemon juice, eggs, sugar, vanilla extract, and lemon zest. Cook for 15 minutes until mixture thickens stirring constantly. Remove from heat and allow lemon curd to cool completely. (about 1-2 hours in the fridge)
Once lemon curd has cooled completely, whip heavy whipping cream in a large stand mixer with powder sugar until the whipping cream can form peaks. Add 1 cup of lemon curd to the whipping cream and mix together. Be careful not to over mix and deflate your whipping cream.
Fill the tart crust with the lemon cream. Make a slight well in the middle of the lemon cream. Fill the well with the remaining lemon curd. Top the tart with fresh blueberries. Add mint leaves for garnish. Refrigerate for at least 30 minutes before serving.
Check out our website for a beautiful cake stand to display your baked goods for an extra chic look!
Comments