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Lemon Blueberry Tart Recipe

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★★★★★

5 from 111 reviews

This Lemon Blueberry Tart combines a buttery digestive biscuit base with a creamy, tangy lemon filling swirled with vibrant blueberry coulis. Topped with freshly whipped cream and a sprinkle of lemon zest, it’s a refreshing and delightful dessert perfect for spring and summer gatherings.

Ingredients

Scale

Blueberry Coulis

  • 150 g blueberries
  • 1 tbsp cornflour
  • 1 tbsp lemon juice
  • 2 tbsp caster sugar

Base

  • 300 g digestive biscuits
  • 150 g unsalted butter (melted)

Filling

  • 397 g condensed milk
  • Juice of 2 lemons
  • Zest of 2 lemons
  • 2 egg yolks

Decoration

  • Extra blueberries
  • 100 ml double cream
  • 1 tbsp icing sugar
  • Lemon zest (for garnish)

Instructions

  1. Preheat Oven: Preheat the oven to 190ºC (170ºC fan) and prepare a 9-inch loose-bottomed tart tin, greasing if necessary.
  2. Prepare Blueberry Coulis: Add the blueberries, cornflour, lemon juice, and caster sugar to a pan. Mash the blueberries with a fork and heat the mixture for about 5 minutes until softened and slightly thickened. Remove from heat and set aside to cool.
  3. Make the Base: Blitz the digestive biscuits in a food processor until they become fine crumbs. Mix the crumbs thoroughly with the melted unsalted butter.
  4. Form the Tart Base: Press the biscuit and butter mixture evenly into the base and up the sides of the prepared tart tin, ensuring an even and compact layer. Chill if desired to set slightly.
  5. Prepare Filling: Whisk the egg yolks in a bowl until smooth. Gradually whisk in the condensed milk until fully combined and silky.
  6. Add Lemon Flavor: Stir in the lemon juice and lemon zest into the filling mixture until smooth and well incorporated.
  7. Assemble Tart: Pour the lemon filling into the biscuit base in the tart tin. Dollop teaspoons of the cooled blueberry coulis over the top and gently swirl in with a cake skewer or toothpick to create a marbled effect.
  8. Add Topping Berries: Sprinkle some extra fresh blueberries over the surface for added texture and flavor.
  9. Bake Tart: Bake the tart in the preheated oven for 12 to 15 minutes until the filling is just set but still slightly wobbly in the center. Remove from oven and allow to cool fully in the tin.
  10. Chill Tart: Transfer the tart to the refrigerator and chill for 1 to 2 hours to set completely before serving.
  11. Prepare Whipped Cream: Whip the double cream with the icing sugar until soft peaks form. Be careful not to over-whip to avoid stiffness.
  12. Decorate Tart: Pipe or spoon the whipped cream decoratively onto the tart. Finish by sprinkling extra lemon zest over the top for a fresh citrus aroma and pretty finish.

Notes

  • Use a loose-bottomed tart tin for easy removal of the tart once set.
  • The blueberry coulis can be prepared ahead of time and refrigerated to save time.
  • Ensure blueberries in the coulis are fully softened for a smooth swirl in the filling.
  • You can substitute digestive biscuits with graham crackers if preferred.
  • For a lighter version, reduce the condensed milk or use light condensed milk, but this may affect texture and sweetness.
  • The tart is best eaten within 2 days for freshness.
  • Keep the tart chilled until serving to maintain filling firmness.

Keywords: lemon blueberry tart, lemon dessert, blueberry tart, citrus tart, no bake base, summer dessert, easy tart recipe

Find it online: https://todayfoodrecipe.com/lemon-blueberry-tart-recipe/