Description
This Lemon Blueberry Tart is a luscious and creamy dessert featuring a buttery shortbread crust, a tangy lemon filling, and a sweet blueberry sauce swirled on top. Perfectly balanced with zesty lemon and fresh blueberries, it’s an elegant yet simple treat that will impress at any gathering.
Ingredients
Scale
Blueberry Sauce:
- 1 teaspoon cornstarch
- 2 teaspoons lemon juice (or water)
- 1 cup (140g) fresh or frozen blueberries (do not thaw)
- 2 teaspoons granulated sugar
Shortbread Crust:
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour (spooned & leveled)
Filling:
- 1 (14 ounce) can full-fat sweetened condensed milk
- 6 Tablespoons (90ml) lemon juice (about 2 lemons)
- 1 teaspoon lemon zest (1 lemon)
- 1 large egg yolk
Optional Garnishes:
- Lemon slices
- Blueberries
- Leftover blueberry sauce
- Whipped cream
Instructions
- Make Cornstarch Mixture: Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside.
- Prepare Blueberry Sauce: Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries against the bottom and sides of the pan to break them up.
- Thicken Sauce: Stir in the cornstarch mixture and cook for 2 more minutes as the sauce thickens, continuing to stir and mash the blueberries. Remove from heat and set aside.
- Preheat Oven: Preheat oven to 350°F (177°C).
- Make Shortbread Crust Dough: In a medium bowl, mix melted butter, sugar, vanilla extract, and salt. Add the flour and stir until fully combined.
- Form and Bake Crust: Press the dough firmly into a 9-inch tart pan making an even layer on the bottom and sides. Bake for 15 minutes or until edges are lightly browned. Remove from oven and poke holes in crust with a fork.
- Mix Filling: Whisk together condensed milk, lemon juice, lemon zest, and egg yolk until combined.
- Add Filling to Crust: Pour filling into the warm baked crust.
- Swirl Blueberry Sauce: Slightly warm blueberry sauce if thickened. Drop spoonfuls of sauce over the filling using about half, then gently swirl with a toothpick or knife.
- Bake Tart: Bake for 17–19 minutes until the center no longer jiggles when gently tapped.
- Cool and Chill: Remove from oven and cool completely at room temperature. Chill uncovered for at least 2 hours or up to 1 day.
- Serve: Slice and serve with optional garnishes like lemon slices, blueberries, leftover sauce, and whipped cream. Store leftovers tightly covered in the refrigerator for up to 1 week.
Notes
- For best results, do not thaw frozen blueberries before making the sauce.
- Make sure to poke holes in the crust after the first bake to prevent bubbling.
- Chilling the tart helps the filling set perfectly for clean slices.
- Leftover blueberry sauce can be reheated gently before serving.
- Use a tart pan with a removable bottom for easier slicing and serving.
