Beat in the vanilla paste and lemon zest. 2.With a wooden spoon, beat together the mascarpone and Greek yogurt in a mixing bowl. The buttery almond crust is a lovely pairing with the lemon curd and blueberries. 1.Heat 125g blueberries and 3 tbsp water in a small pan over a medium heat for 5-10 minutes until they have softened to form a compote. Even better if you can make it in the morning of the day you’d like to serve it. I’d say it’s okay to make it the day before. I’d say you need maybe about 1 1/2 cups of lemon curd for the recipe.Īnother great thing about this blueberry lemon tart is that you can make it ahead. Not all markets will carry it, but you can look for it in the jams and jellies section of your market to see if they have it. Isn’t it gorgeous? Once you make the lemon curd and the crust, the rest of the dessert prep is a breeze.Īnd if you’re really wanting to make things easier, you can pick up some already prepared lemon curd at the store. Arrange the blueberries over the lemon curd, and then lightly brush melted currant jelly over the berries. To assemble, spread the lemon curd over the crust. Combine the blueberries with a little sugar and set aside. Let it cool.Īnd the final step is adding the topping. and bake the crust until it’s golden brown, 20 to 30 minutes. 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts (2 Count), softened as directed on box 2 containers (6 oz each) Yoplait Original yogurt lemon burst 1. Press the mixture into a buttered tart pan with a removable bottom. Add egg and almond extract and pulse until well mixed. Blend almonds, butter, sugar, flour and salt in a food processor until well combined. Transfer the mixture to a double boiler and cook over low heat until thickened. With the machine running, pour in the melted butter. Add egg yolks, lemon juice, and salt and process 10 seconds. Pulse to mince the zest, and then process until the zest is as fine as sugar. Combine lemon zest and sugar in a food processor. You can buy it at the store, or you can make it homemade. You will need lemon curd for this recipe. The complete, printable recipe is at the end of this post. Won’t they be surprised when you tell them you made this blueberry lemon tart all on your own? Yes, I think so! Ingredients needed: It’s so pretty that your guests will think you picked it up from a bakery. It’s the kind of dessert I like to make ahead and serve to my guests who are over our house for dinner. This pretty, elegant dessert is special enough for company. Serve.This recipe for Blueberry Lemon Tart has a wonderful homemade crust and homemade lemon curd too. Blend almonds, butter, sugar, flour and salt in a food processor until well combined. When ready to serve, combine blueberries with blueberry jam and spoon over baked filling. Remove to wire rack, cool and chill, 2-3 hours. Return to preheated oven and bake 15 – 20 minutes or until filling is firm. Mix in sweetened condensed milk and lemon juice.

Meanwhile, for filling, whisk egg yolks together.

Remove from oven, cool and carefully remove pie weights and parchment paper. Bake in preheated oven 10 minutes, reduce temperature to 350☏ (175☌) and continue baking 15-20 minutes or until sides are golden. Line with parchment paper and fill with pie weights. Fit into bottom and up the sides of a 9” (23cm) springform pan.

With lightly floured rolling pin, roll dough to rough 12' (30cm).

Remove to lightly floured surface and knead 5 or 6 times until dough is smooth. Dough will be crumbly, continue until dough forms a ball.

Crust: Combine all ingredients in food processor.

Blueberry lemon tart recipe