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.
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!
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.
This blueberry and lemon curd tart is just summer on a plate! 🙂
Blueberry & Lemon Curd Cream Tart
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
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.
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
- 200g (7 oz) blueberries, fresh
- Preheat the oven to 180°C, 350°F, gas mark 5.
- 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.
- 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.
- Whip the cream to soft peaks and set aside until everything has cooled.
- 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.
- Optional: Finally, dust with the icing (confectioners’) sugar, and serve.
To make this recipe even more simpler, just substitute with shop bought lemon curd. This will cut the prep time in half!
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