Description
A delightful and creamy lemon blueberry tart featuring a buttery shortbread crust, sweet-tart lemon filling, and swirls of homemade blueberry sauce. It’s the perfect dessert for any occasion with optional garnishes like whipped cream or lemon slices.
Ingredients
Units
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 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
- Make Blueberry Sauce: Using a fork, mix the cornstarch and lemon juice together in a small bowl until dissolved. Warm the blueberries and sugar in a small saucepan over medium heat for about 3 minutes while stirring and mashing. Stir in the cornstarch mixture and cook for 2 more minutes until thickened. Remove from heat and let cool at room temperature.
- Preheat the Oven: Preheat oven to 350°F (177°C).
- Prepare the Crust: Combine melted butter, sugar, vanilla extract, and salt in a medium bowl. Add flour and mix completely. Press dough into a 9-inch tart pan evenly. Bake for 15 minutes or until edges are lightly browned. Remove from the oven and poke a few holes in the crust with a fork.
- Prepare the Filling: Whisk sweetened condensed milk, lemon juice, lemon zest, and egg yolk in a bowl until combined. Pour filling into the warm crust. Stir the blueberry sauce to loosen, if too thick microwave for a few seconds. Drop spoonfuls of the sauce into the filling and swirl using a toothpick or knife.
- Bake the Tart: Bake for 17-19 minutes until the center is set but still slightly sticky on top. Avoid over-baking. Let the tart cool completely at room temperature on a rack and then refrigerate for at least 2 hours or up to 1 day.
- Serve and Garnish: Remove from the refrigerator, slice, and serve with optional garnishes like leftover blueberry sauce, whipped cream, or lemon slices. Cover leftovers tightly and refrigerate for up to 1 week.
Notes
- Make Ahead: Bake, cool, and chill up to 1 day in advance. Filling must be poured onto warm crust, so do not pre-bake the crust ahead of time.
- Freezing Instructions: Bake and cool the tart, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Blueberry Sauce Texture: Run through a fine-mesh sieve for a smooth sauce if desired.
- Sweetened Condensed Milk: Use a full-fat version for the filling to set properly. Do not substitute with evaporated milk or low-fat options.
- Pan Recommendations: A 9-inch tart pan is ideal. Adjust bake times if using other sizes or types of pans.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
