This tart screams SUMMER!! to me. The vibrant lemony taste accompanied by the freshness of the blueberries and the sweet buttery base is exactly what I need after a good Summer BBQ at home.
The recipe is inspired by a lemon tart served as dessert at one of my favourite restaurants in Malta. Every time I go there, it is a must that I leave space for dessert aka the lemon tart. It is the best I have ever had.
In saying this, I am also super happy with how mine turned out. The strong lemony taste came very close. Otherwise, their tart is baked while mine is a no-bake version making it a great alternative for the hot Summer days.
The most time consuming aspect here is to make your own lemon curd. Otherwise, the tart can be assembled in a short time. If you have or know of a great store-bought lemon curd, by all means go for it and use that. On the other hand, if you want to make your own, here you have all the steps that you need to follow. It needs some time and patience. The important thing here is not to rush it, as you would risk scrambling the eggs rather than turning them into a smooth creamy curd.
The base here is a simple one made with digestive cookies and melted butter. Since I made the lemon curd from scratch, I wanted less work on the base however, knowing that it will still be great.
I opted for fresh blueberries on top just because I love them. You may opt for raspberries or cherries, both of which are currently in season. Mangos and strawberries are also a great topping option.
I hope you try it out and enjoy it as much as we did! 😀
Lemon & Blueberry Tart
A vibrant, tangy and fresh tart great after a meal or with a cup of tea
For the Lemon Curd:
- 3 egg yolks
- 1 whole egg
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 tbsp lemon zest
- 200 ml lemon juice (5-6 lemons)
- 130 grams sugar
- 100 grams cold unsalted butter, cubed
For the Base:
- 400g digestive cookies
- 180g unsalted butter, melted
For the topping:
- 125g fresh blueberries
- For the Lemon Curd: Prepare all ingredients before starting. Cut the butter into cubes and leave it in the fridge.
- In a large heatproof bowl, combine the egg yolks, egg, salt, cornstarch and sugar. Place it on a saucepan with some water in it. Make sure that the water does not touch the bowl on top.
- Place the saucepan on low heat. Whisk all ingredients together until the mixture is light and fluffy and the sugar has almost dissolved.
- Add in the lemon zest and slowly pour in the lemon juice. Using a silicone spatula, continue to stir gently on low heat.
- After 10-15 minutes, the mixture will start to thicken. Continue to stir until it coats the back of your spoon.
- Remove from heat and gradually add the cubes of butter one at a time. Make sure each piece is well incorporated before adding the next.
- Set aside. The lemon curd will thicken as it cools down.
- Pour it into your prepared mason jar/container and let it cool completely before storing it in the fridge.
- For the Base: In a food processor, crush the biscuits until they are crumbs and add the melted butter. Transfer the mixture to a 12-inch cake tin with removable bottom, and using the back of a spoon or your fingers press the base mixture firmly until it is well packed. Chill for at least an hour.
- To assemble: Pour the lemon tart over the base. Gently tap the cake tin on the kitchen to remove any bubbles from the curd. Using an offset spatula, make sure the lemon curd is level. Top and decorate with fresh blueberries.
> Ideally, use a silicone spatula to mix the lemon curd while it is cooking. It may react to metal utensils and might leave a metallic taste.
> Always store the lemon curd and any pies/cakes with lemon curd in the fridge.
> Never store the lemon curd in a metal container as it may react with the metal. Ideally, use glass jars, which seal properly.