Why make this recipe
Making a Blueberry Curd Tart is a delightful way to enjoy fresh blueberries. This tart combines the sweet and tangy flavor of blueberries with a smooth, creamy curd filling. Not only is it delicious, but it also presents beautifully, making it perfect for gatherings, parties, or simply a treat for yourself. The buttery crust adds a wonderful texture to the tart, making each bite a joy.
How to make Blueberry Curd Tart
Ingredients:
- 1 1/2 cups flour
- 2 tablespoons cornstarch
- Pinch of salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1 egg
- 1 1/2 cups blueberries
- 1 tablespoon water
- 2 eggs
- 2 egg yolks
- 3/4 cup sugar
- 1/4 cup lemon juice
- 2 teaspoons cornstarch
- 6 tablespoons unsalted butter, diced
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- In a small bowl, mix flour, cornstarch, and salt. Set this mixture aside.
- In the bowl of a stand mixer, beat the butter and powdered sugar until the mixture is light and fluffy. Add the egg and mix until it is combined.
- Gradually add the flour mixture and mix until it is barely combined. Knead the dough into a ball, wrap it in plastic, and refrigerate for 1 hour.
- Roll out the chilled dough to a 1/4-inch thickness. Line the tart pan with the dough and chill it while the oven preheats.
- Line the crust with foil and pie weights, and bake for 10 minutes. Remove the foil and weights, then bake for another 10 minutes until the crust is golden.
- For the blueberry curd, combine blueberries and water in a saucepan. Bring this mixture to a boil, then simmer until the blueberries burst, about 5 minutes. Strain the mixture to get just the juice.
- In the same saucepan, whisk the blueberry juice with the eggs, egg yolks, sugar, lemon juice, and cornstarch over low heat. Add the diced butter piece by piece, stirring until the mixture thickens, taking about 5-8 minutes.
- Strain the curd to remove any solids, then pour it into the baked tart shell. Bake the tart for 15 minutes.
- Let the tart cool to room temperature, then chill it in the refrigerator overnight. Serve it topped with more fresh berries.
How to serve Blueberry Curd Tart
Serve the Blueberry Curd Tart chilled, decorated with fresh blueberries or other berries on top. You can add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
How to store Blueberry Curd Tart
Store any leftover tart in the refrigerator. It can be kept in an airtight container for up to 3 days. If you want to freeze it, wrap it tightly in plastic wrap and foil. It should be eaten within a month for the best flavor.
Tips to make Blueberry Curd Tart
- Make sure to use fresh blueberries for the best flavor. If you can’t find fresh ones, frozen blueberries can also work well.
- Be careful not to overcook the curd. It should be thick but still smooth.
- If the crust shrinks while baking, you can press it back into shape once it comes out of the oven.
Variation
You can change this recipe by using other fruits to make different flavored curds, such as lemon, raspberry, or strawberry. Simply replace the blueberries with the fruit of your choice and adjust the sugar as needed.
FAQs
Can I make the tart crust in advance?
Yes, you can make the tart crust a day ahead. Just store it in the fridge wrapped in plastic wrap until you are ready to use it.
Can I use a store-bought crust?
Absolutely! A pre-made tart crust can save you time. Just bake it according to the package instructions before filling it with the blueberry curd.
How do I know when the curd is thick enough?
The curd is ready when it coats the back of a spoon. If you run your finger through it, the line should stay clear.
Enjoy making and sharing this delightful Blueberry Curd Tart!
Blueberry Curd Tart
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- In a small bowl, mix flour, cornstarch, and salt. Set this mixture aside.
- In the bowl of a stand mixer, beat the butter and powdered sugar until the mixture is light and fluffy. Add the egg and mix until it is combined.
- Gradually add the flour mixture and mix until it is barely combined. Knead the dough into a ball, wrap it in plastic, and refrigerate for 1 hour.
- Roll out the chilled dough to a 1/4-inch thickness. Line the tart pan with the dough and chill it while the oven preheats.
- Line the crust with foil and pie weights, and bake for 10 minutes. Remove the foil and weights, then bake for another 10 minutes until the crust is golden.
- For the blueberry curd, combine blueberries and water in a saucepan. Bring this mixture to a boil, then simmer until the blueberries burst, about 5 minutes. Strain the mixture to get just the juice.
- In the same saucepan, whisk the blueberry juice with the eggs, egg yolks, sugar, lemon juice, and cornstarch over low heat. Add the diced butter piece by piece, stirring until the mixture thickens, taking about 5-8 minutes.
- Strain the curd to remove any solids, then pour it into the baked tart shell. Bake the tart for 15 minutes.
- Let the tart cool to room temperature, then chill it in the refrigerator overnight.
- Serve it topped with more fresh berries.