Description
There are 3 parts to this creamy lemon blueberry tart and each are prepared separately before bringing them all together. For best success, take your time and read through the recipe before starting.
Ingredients
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 weight) 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
1. Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside.
2. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries as best you can against the bottom and sides of the pan to help break them up.
3. Stir in the cornstarch mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up as desired. Remove sauce from heat and set aside.
4. Preheat oven to 350°F (177°C).
5. Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine.
6. Press dough firmly into a 9-inch tart pan, making sure the layer of crust is even on the bottom and all around the sides.
7. Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven. Using a fork, poke a few holes all over the top of the warm crust.
8. Whisk all of the filling ingredients together until combined. Pour into warm crust.
9. Stir and slightly warm blueberry sauce if thickened. Drop spoonfuls of blueberry sauce over the filling, using about half the sauce. Gently swirl with a toothpick or knife.
10. Bake for 17–19 minutes, just until the center of the tart no longer jiggles when gently tapped.
11. Remove from the oven and cool completely at room temperature, then chill uncovered for at least 2 hours and up to 1 day.
12. Slice and serve with optional garnishes including leftover blueberry sauce. Cover leftovers tightly and refrigerate for up to 1 week.
Notes
You can bake, cool, and chill the tart 1 day in advance. The crust must be warm when adding the filling for proper setting. Filling and blueberry sauce can be made ahead and stored in the fridge. Warm blueberry sauce slightly before swirling. Baked and cooled tart can be frozen for up to 3 months. Thaw overnight in the fridge. A 9-inch tart pan is best; 9-inch pie dish works with same bake time. Do not use a springform pan. If you prefer a smoother filling, strain the blueberry sauce. Use full-fat sweetened condensed milk; do not substitute with evaporated milk or fat-free versions.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American