Blueberry Lemon Tart
By leehy.claire
Tart with lemon curd filling topped with blueberry compote and light lemon cream
4 Pictures
Ingredients
- (A) Lemon Curd
- Zest of 4 lemons
- Juice of 2 lemons (1/3 cup)
- 1 cup sugar
- 5 egg yolks
- 1/2 cup butter (Cut into cubes)
- (B) Tart Base
- 1 1/3 cup flour
- 1/2 tsp salt
- 1/4 cup butter in cubes (cold)
- 1/4 cup lard/shortening in cubes (cold)
- 1 tsp lemon zest
- 3 tbsp ice water
- (C) Blueberry compote
- 1 cup of blueberries
- 1/2 cup water
- 1/4 cup sugar
- 1 tbsp corn starch
- 1 tsp of vanilla
- (D) Whipped cream to serve
Details
Servings 8
Level of difficulty Difficult
Preparation time 30mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
(A) Lemon Curd
Combine all ingredients EXCEPT BUTTER
Whisk to combine
Continue whisking over a bain marie (Place bowl over pot of simmering water ensure base of bowl does not touch simmering water)
Whisking will take approximately 7 minutes. Remove the bowl from the bain marie every now and then to prevent over heating
When well whisked, the curd will be thick
Add the butter cube by cube whisking to ensure the butter is well incorporated before adding the next cube.
Chill the lemon curd in the fridge for at least 2 hours
Step 2
(B) Tart Base
Preheat oven to 425 degree farenheit
Add flour and salt into food processor and pulse to mix
Add butter, lard and zest into food processor pulse till the mixture becomes crumbs. Do not overblend
Add ice water and continue to pulse till incorporated into crumbs
Remove dough from food processor and pat to combine into a dough
Roll the dough out to 1/8" thickness.
Roll the dough over a rolling pin gently and unroll the dough over the tart pan.
Press dough into the tart pan and trim of and excess dough
Excess dough can be used to mend and holes
Use a fork to poke holes all over the tart
Blind bake tart base for 10 minutes (Time may vary for different ovens. Check every 2 mins for golden ages)
Step 3
(C) Blueberry compote
Combine all ingredients in a saucepan
Cook over medium heat until the berry forms a thick liquid with berries in it
Step 4
(D) Assembly
Fill Tart base with lemon curd
Top off with chilled blueberry compote
Serve with whip cream
If the dough is too soft to handle, place in freezer for 15 minutes before rolling the dough again.
Leftover blueberry compote and lemon curd can be kept airtight in the refrigerator for other dessert use
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