Description
This Creamy Lemon Tart with Blueberry Sauce is a delightful dessert featuring a buttery, tender crust filled with a luscious lemon custard and topped with a vibrant, homemade blueberry sauce. Perfectly balanced between tart and sweet flavors, this elegant tart is ideal for special occasions or a refreshing treat after meals.
Ingredients
Scale
Tart Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 1-2 tablespoons cold water (as needed)
Lemon Filling
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Blueberry Sauce
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Prepare the Tart Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Add the egg yolk and mix until the dough comes together. If too crumbly, add cold water a tablespoon at a time. Press the dough evenly into a 9-inch tart pan, pricking the bottom with a fork to prevent bubbling. Bake for 15-20 minutes until lightly golden. Remove and let cool.
- Make the Lemon Filling: Whisk the eggs and granulated sugar together until smooth. Add lemon juice, lemon zest, heavy cream, and vanilla extract, mixing well. Pour the filling into the cooled tart crust.
- Bake the Tart: Bake in the oven for 25-30 minutes until the filling is set but still slightly jiggly in the center. Remove from the oven, let cool to room temperature, then refrigerate for at least 2 hours to allow it to set fully.
- Prepare the Blueberry Sauce: In a small saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently until simmering. Let cook for 5-7 minutes until blueberries burst and sauce thickens. Remove from heat and cool; sauce will thicken further as it cools.
- Serve the Tart: Once chilled and set, slice the tart into wedges and serve each slice drizzled generously with the blueberry sauce.
Notes
- Use cold butter for the crust to ensure a flaky texture.
- If the dough is too sticky after adding water, chill it for 15 minutes before pressing into the pan.
- Fresh lemon juice and zest provide the best flavor, but bottled lemon juice can be used in a pinch.
- The blueberry sauce can be made ahead and refrigerated for up to 3 days.
- Chilling the tart thoroughly is key to achieving a firm, creamy filling.
- Serve with whipped cream for extra indulgence if desired.
