Lemon Blueberry Tart

This Lemon Blueberry Tart recipe has a buttery, sweet pastry case filled with creamy lemon curd and topped with blueberry whipped ganache and fresh blueberries.

Jump to:

• 🌟 Why This Is The Best Recipe
• 📝 Ingredient Notes
• 👩🏼‍🍳 How To Make This Recipe
• 📖 Flavor Variations & Substitutions
• ❄️ Storage & Freezing
• ✨ Expert Tips To Make Lemon Blueberry Tart
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🫐 More tart recipes
• Lemon Blueberry Tart

🌟 Why This Is The Best Recipe

1. It's so French: The delicate pastry is perfectly crisp, the filling is creamy, and the piped topping looks super professional. But you can make it yourself!
2. It's so tasty: I never compromise on taste! There are no artificial flavors in this easy lemon blueberry tart with lemon curd.
3. It's easier than it looks: I go through every step in detail so that even beginner bakers can produce this piece of French patisserie.

📝 Ingredient Notes

For the tart crust

1. Flour: I use pastry flour for this Lemon blueberry tart recipe, but feel free to use all purpose flour (plain flour) instead. For more information, read my flour guide.
2. Almond flour: I add almond flour for taste and texture. You can replace it with other nut flour or with the same amount of normal flour.
3. Powdered sugar: This dough is made with a small amount of icing sugar, so it's not overly sweet. Please read my sugar guide.
4. Salt: This is an essential ingredient in dessert recipes. It balances sweetness and enhances the flavor.
5. Butter: Use unsalted butter, and make sure it is very cold. Cut it into cubes and put it in the freezer for 10-15 minutes before use.
6. Egg: Always use room temperature eggs in baking, and read about what eggs do in baking.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the lemon curd filling

1. Lemon: Use fresh, organic lemons and only grate the yellow part of the skin, not the white. Always weigh lemon juice, as the amount you will get from them can vary.
2. White granulated sugar: This curd is nice and tangy and not overly sweet, which is my preference for lemon desserts.
3. Egg: You only need the egg yolks to thicken the curd. If you're wondering what to do with the leftover egg white, you can try my pavlova recipe!
4. Butter: Use unsalted, room-temperature butter with a high-fat content in the lemon curd recipe.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the blueberry whipped ganache

1. White chocolate: Use good quality white chocolate for this chocolate-based ganache; I use Callebaut white chocolate callets.
2. Heavy cream:  This is also known as heavy whipping cream or double cream and has a fat content between 36% and 40%. It needs to be very cold.
3. Gelatin: Gelatin is a setting agent is available in powdered form or in sheets. I prefer to use sheets, which weigh 1.7g each and need to be soaked in water before use. If using powder, replace equal weight and use according to packet instructions.
4. Blueberries: I use frozen blueberries, but fresh blueberries are fine too. This recipe needs a blueberry puree, so blend the fruit and sieve it to remove the seeds before you begin and cook it to reduce it down by half.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩🏼‍🍳 How To Make This Recipe

How to make tart crust

I recommend reading my Ultimate Pâte Sablée Guide before you begin. It's a super detailed guide (including a video) with all my pro tips.

1. Sift together the flour, icing sugar, and salt in a large mixing bowl.
2. Add very cold chunks of butter to the dry ingredients and rub the mixture between your hands until it becomes a sand-like consistency.
3. Slowly add the egg, and mix just until the dough comes together. Gently knead the dough with your hands for a minute or two until smooth.
4. If the dough is too warm and sticky, place it in the fridge for 10-15 minutes. Otherwise, roll it out to 2mm thickness between two Silicone baking mats and place the whole thing in the freezer for 10-15 minutes.
5. Take the dough sheet out and peel off the top mat. Use one of the Perforated tart rings to cut out 8 circles to make the bottom of your tart crust. Carefully move them into each of the rings.
6. Cut 8 long strips out of the dough and press them into the rings to form the side of the tart. Place the tart rings into the freezer for one hour.
7. Preheat the oven to 160C / 320F.
8. Take the pastry rings out and trim them with a sharp knife.
9. Bake the tart shells for 20 minutes, then carefully remove the rings. Bake them for a further 5-10 minutes until they are golden brown. Let the tart shells cool completely before filling.

💡 Top Tip: The dough might look crumbly at first, but do not add anything else to the recipe. Bring it together with your hands, and do not use a mixer.

How to make lemon curd

Make sure you read my in-depth Lemon curd recipe for all of my pro tips before you begin.

1. Place the lemon juice, egg yolks, and sugar in a heatproof bowl over a pan of simmering water (double boiler). Cook the curd over medium-high heat whilst whisking constantly.
2. After about 8-10 minutes, when the mixture reaches around 80C/176C, it will start to thicken.
3. Remove the lemon curd from the heat and sieve it.
4. With a rubber spatula, mix in small cubes of room-temperature butter one by one. Make sure that each cube of butter is fully incorporated before adding the next. Add the lemon zest.
5. Pour the curd into a container and cover the surface with plastic wrap to prevent skin from forming. Place it into the fridge to cool completely.
6. Fill tart cases with lemon curd and smooth off the top. Refrigerate for a minimum of 4 hours.

💡 Top Tip: It is important to whisk the curd to avoid curdling the egg yolks.

How to make blueberry whipped ganache

1. Soak the gelatine sheet in water and place the white chocolate into a heatproof bowl.
2. Blend the blueberries to a puree, sieve out the seeds, and place into a saucepan over medium heat to reduce the volume by half.
3. Squeeze out the gelatin and whisk it into the warm blueberry puree. Pour the mixture over the white chocolate and stir together.
4. Cool for 5-10 minutes, then fold the cream in with a rubber spatula.
5. Cover the surface with plastic wrap and refrigerate for at least 6 hours or overnight.
6. Gently whip the blueberry ganache in a stand mixer or with an electric hand whisk to a pipeable consistency. Place it into a piping bag fitted with a French star nozzle tip.
7. Pipe ganache on top of the mini lemon tarts and decorate with whole blueberries.

💡 Top Tip: If the blueberry ganache is too soft, place it in the fridge for an hour.

📖 Flavor Variations & Substitutions

Once you have mastered this delicious blueberry lemon tart recipe, you can adapt it. Try chocolate pastry crust, or add raspberries to the ganache filling instead.

As well as decorating this blueberry dessert with ganache and blueberries, I love to pipe on some chantilly cream on the blueberry lemon curd tart.

If you are baking around a dietary restriction, check out my substitution guides. Try some of my other tarts and pies recipes next!

❄️ Storage & Freezing

Store unfilled, baked tart cases in an airtight container at room temperature. Once filled, store mini lemon blueberry tarts in an airtight container in the fridge. They are best served within 24 hours.

Freeze tart cases before baking, or freeze the baked tart shells, but they might not be as crispy after defrosting. Do not freeze lemon and blueberry ganache tarts once filled.

✨ Expert Tips To Make Lemon Blueberry Tart

1. While making the dough, work as quickly as possible, and do not use a mixer or food processor. If the dough is too warm, it will tear. Use your freezer to chill the dough if needed. 
2. After baking the tart shells for 20 minutes, the pastry should have contracted enough to be removed from the ring. If the pastry feels stuck into the ring, bake it for a further 1-2 minutes and try again. 
3. Whisking the lemon filling is important to prevent the egg yolks from curdling!
4. Do not ignore the chilling times in this recipe; it is always really important.

🥣 Equipment Notes

Weigh all of the ingredients by the gram using a Digital scale, even the lemon juice and egg yolks.

I recommend rolling out the pastry for this easy blueberry tart recipe with a Rolling pin between Silicone baking mats. Alternatively, use parchment paper.

Make sure the lemon curd filling doesn't scramble by whisking with a Hand whisk.

Bake tart shells using Perforated “air” baking mats and perforated tart rings. I use the 8cm/3.14 inch tart size for this easy lemon blueberry tart recipe.

I recommend checking your oven temperature with a digital oven thermometer.

❓Recipe FAQs

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