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Blueberry & Lemon Curd Cream Tart

by 39 Comments

This blueberry and lemon curd cream tart is simply delicious and oh so easy to make. It’s fresh, tangy and creamy. Ideal on a warm summers day, or simply as a treat.

Blueberry and Lemon Curd Cream Tart

I think summer has come and gone here in England. 😆

For the past week we’ve been enjoying 24-29°C (75-84°F) weather. It’s been super-de-dooperly lovely! But we all know and love the great British summer – over in a blink of the eye!

This warm weather also means fellas have been getting their middle-aged midriffs out! Mmm, porky beer bellies, sexy! 😉 Thought I’d get that out there so you can suffer with me!

Blueberry and Lemon Curd Cream Tart

If I can’t have summer, I’ll have to bring summer to me with this gorgeous blueberry and lemon curd cream tart.

I’m seriously digging the flavour combo of the tangy and fresh homemade lemon curd with the sweet plump juicy blueberries. The texture of the sweet shortcrust pastry adds a nice crunch too, and the cream adds that naughty indulgent touch.

This tart is so easy to make, and as time-saving effort I used a store-bought sweet shortcrust pastry block, but if you’d like you can always make your own pastry. Also, if you’re short of time, you can make this even easier by substituting the homemade lemon curd for store-bought.

Blueberry and Lemon Curd Cream Tart

This blueberry and lemon curd tart is just summer on a plate! 🙂

Print Recipe

Blueberry & Lemon Curd Cream Tart

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 8 servings

This blueberry and lemon curd cream tart is simply delicious and oh so easy to make. It's fresh, tangy and creamy. Ideal on a warm summers day, or simply as a treat.

Ingredients:

For the Pastry

  • 500g (17oz) sweet shortcrust pastry, shop bought

For the Lemon Curd

  • 1 egg, beaten
  • 400ml (1¾ cup) double (heavy) cream
  • 1 lemon, zest and juice
  • 2 eggs
  • 85g (½ cup) caster sugar
  • 50g (¼ cup) butter, cubed
  • 1 tbsp icing (confectioners’) sugar, optional

For Decoration

  • 200g (7 oz) blueberries, fresh

Directions:

  1. Preheat the oven to 180°C, 350°F, gas mark 5.
  2. Roll the pasty to 3mm thickness and transfer to a 35×10cm (approx. 14×4in) fluted tart tin and gently prick the base, cover with baking paper, fill with baking beans and blind bake for 20 minutes. Remove the baking paper and beans, brush with the beaten egg and return to the oven for a further 5 minutes, then leave to cool on a wire rack.
  3. Meanwhile, make the lemon curd by adding the lemon zest and juice, caster sugar and remaining eggs into a heatproof bowl over a pan of simmering water. Whisk continuously until the mixture begins to thicken, then slowly add the cubed butter and continue whisking for a further 10 minutes (it should thicken slightly further, but don’t be afraid as it thickens more as it cools). Set aside to cool covering with plastic wrap so it doesn’t form a skin.
  4. Whip the cream to soft peaks and set aside until everything has cooled.
  5. To assemble, remove the pasty case from the tin and spoon a layer of lemon curd over the base, and lightly fold the remaining curd into the cream. Add the cream to the base and decorate with the blueberries.
  6. Optional: Finally, dust with the icing (confectioners’) sugar, and serve.

Notes:

To make this recipe even more simpler, just substitute with shop bought lemon curd. This will cut the prep time in half!

Jus Roll

Lisa {Sweet 2 Eat Baking} - Decorated Cakes, Cupcakes, Cookies, Desserts & more!

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Comments

  4. Wow does this look amazing! I want this now… like for breakfast… or lunch….. I found you over at Pint Sized Baker’s Two Cup Tuesday party. I host Tickle My Tastebuds Tuesday and would love it if you linked up this recipe. I’m sure our party goers would love it as much as I do. Here is the link http://bit.ly/1l4cu0j. Have a wonderful day!!

    Reply

    • Thank you for the invite to your party, Lori. I’ve just stopped by and linked up.

      Thanks for stopping by. Have a sweet day. 🙂

      Reply

    • Thank you for the invite to your party, Kathleen. I’ve just stopped by and linked up.

      Thanks for stopping by. Have a sweet day. 🙂

      Reply

  6. Thank you for the invite to your party, Lori. I’ve just stopped by and linked up.

    Thanks for stopping by. Have a sweet day. 🙂

    Reply

  7. Thank you for the invite to your party, Kathleen. I’ve just stopped by and linked up.

    Thanks for stopping by. Have a sweet day. 🙂

    Reply

  11. Oh my WORD this looks divine! I cannot tell you how many times I have been in the UK in the middle of Summer and…. yeah it’s a little “chilly” compared to our sweltering FL temps, which is always a pleasant welcome. This would help us beat the heat over here and I need this in my life NOW. Pinned!

    Reply

    • Haha, that made me giggle. I wouldn’t describe it as chilly as the moment, but then in comparison I guess it is! 😆 Sucks that most homes don’t have AC though. People used to laugh at me when I came back from Greece to UK’s version of ‘hot’ weather and would wrap up as though it was winter.

      Thanks for stopping by, Claire. Have a sweet day.

      Reply

    • Thanks and thanks Tash. Doing your own blog design has its own perils. I’m never happy with the outcome for long, LOL. Glad you like it. 🙂

      Reply

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