Introduction

This Lemon Blueberry Tart is a perfect balance of zesty citrus and sweet berry flavors combined with a crisp biscuit base. Easy to make and stunning to serve, it’s ideal for summer gatherings or a refreshing dessert any time of the year.

A slice of blueberry tart with three visible layers sits on a white plate. The bottom layer is a crumbly light brown crust, the middle layer is a creamy pale yellow filling, and the top layer is a glossy dark purple blueberry topping with whole blueberries embedded. Four white dollops of whipped cream, sprinkled with lemon zest, are neatly placed along one side of the tart slice. Several whole blueberries rest near the tart slice on the plate. A black fork is positioned at the bottom of the plate. In the background, part of the tart with missing slices is on a black pan, and there is one whole lemon on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp cornflour
1 tbsp lemon juice
150 g blueberries
2 tbsp caster sugar
300 g digestives
150 g unsalted butter, melted
397 g condensed milk
Juice of 2 lemons
Zest of 2 lemons
2 egg yolks
Extra blueberries (for decoration)
100 ml double cream
1 tbsp icing sugar
Lemon zest (for decoration)

Instructions

Step 1: Preheat the oven to 190ºC (170ºC fan) and prepare a 9-inch loose-bottomed tart tin.
Step 2: In a pan, combine the blueberries, cornflour, lemon juice, and caster sugar. Mash the blueberries gently with a fork and heat over low heat for about 5 minutes until softened. Set aside to cool.
Step 3: Blitz the digestives into fine crumbs. Mix the crumbs with the melted butter until combined.
Step 4: Press the biscuit mixture firmly into the base and sides of the tart tin to form an even crust.
Step 5: In a bowl, whisk the egg yolks until smooth. Gradually whisk in the condensed milk until fully combined and smooth.
Step 6: Stir in the lemon juice and zest until the mixture is smooth, then pour it into the prepared tart shell.
Step 7: Dollop teaspoons of the cooled blueberry mixture over the lemon filling and swirl gently with a cake skewer to create a marbled effect.
Step 8: Sprinkle extra blueberries on top for added texture and color.
Step 9: Bake the tart for 12 to 15 minutes in the preheated oven. Once done, allow it to cool completely in the tin, then refrigerate for 1 to 2 hours to set fully.
Step 10: Whip the double cream with icing sugar until soft peaks form. Pipe or spoon the cream over the chilled tart.
Step 11: Garnish with additional lemon zest before serving for a fresh, vibrant finish.

Tips & Variations

Use fresh blueberries for best flavor, or substitute with frozen ones if unavailable—just thaw before cooking.
For a gluten-free crust, try using gluten-free biscuits instead of digestives.
If you prefer a less sweet tart, reduce the caster sugar in the blueberry mixture slightly.
Swirling the blueberry mixture gently ensures the lemon and berry flavors blend beautifully without overpowering each other.

Storage

Store the tart in the refrigerator, covered, for up to 3 days. To keep the crust crisp, add the whipped cream topping just before serving. If desired, warm the tart slightly at room temperature before serving, but it’s delightful chilled.

How to Serve

A slice of blueberry tart sits on a white plate, showing three clear layers: a crumbly golden crust at the bottom, a creamy pale yellow middle layer, and a glossy dark purple blueberry topping with whole blueberries embedded. The tart edge is thick and crumbly, and the top is decorated with three dollops of white whipped cream with lemon zest sprinkled on them. Fresh blueberries are scattered around the slice on the plate, along with a small silver fork near the bottom edge. To the back right, a bright whole lemon rests on a white marbled surface, and in the blurred background, more tart pieces sit on a black serving tray with a cake server nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart ahead of time?

Yes, you can prepare the tart up to 1 day in advance. Keep it refrigerated and add the whipped cream topping right before serving for the freshest taste.

What can I use instead of double cream?

If double cream is unavailable, you can substitute with whipping cream. For a lighter option, whipped coconut cream works well and adds a subtle flavor twist.