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Lemon blueberry tart.
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5 from 7 votes

Lemon Blueberry Tart

This Lemon blueberry tart is the perfect French tartlet. A homemade pâte sablée tart case is filled with creamy lemon curd and decorated with blueberry whipped ganache and whole, fresh blueberries.
Prep Time1 hour
Cook Time1 hour
Waiting Time6 hours
Total Time8 hours
Course: Dessert
Cuisine: French
Servings: 8
Calories: 646kcal
Author: Katalin Nagy

Ingredients

Lemon curd

Sweet tart crust

Blueberry whipped ganache

  • 80 g Blueberry puree made from double the amount of blueberries and cooked to reduce the volume.
  • 1 Gelatine sheet 1.7g gelatin / sheet
  • 25 g Callebaut WhiteChocolate (callets)
  • 70 g Heavy Cream at least 36% fat and very cold

Instructions

How to make tart crust

  • Sift the flour, icing sugar, almond flour, and salt into a bowl.
  • Add very cold butter cubes and rub the mixture between your hands until it becomes a sand-like consistency.
  • Add egg into the mixture and mix with your hands just until the dough comes together, then knead for a minute until it is smooth. If the dough feels warm and sticky, place it into the fridge for 10-15 minutes; otherwise, continue.
  • Roll the dough out between two Silicone baking mats to 2mm thickness and place the whole thing into the freezer for 15 minutes.
  • Take the dough out and remove to the top mat. Using one of the Perforated tart rings, cut out 8 circles for the bottom of your tarts. Place them into the rings one by one.
  • Cut out 8 long stripes from the remaining dough to make the sides of the tarts. Place the stripes into the rings and press them into the sides. Place the pastry tart shells into the freezer for 1 hour.
  • Preheat the oven to 160℃ / 320℉
  • Take the pastry out and trim the edges with a sharp knife.
  • Bake the tart shells in the rings for 20 minutes, then carefully remove the rings. Bake for another 5 -10 minutes until golden brown. Allow them to cool completely.

How to make lemon curd

  • Place the egg yolks, lemon juice, and sugar in a heatproof bowl over a saucepan of simmering water (a double boiler) and cook the curd over medium-high heat whilst whisking constantly.
  • The mixture will start to thicken after 8-10 minutes and reach a temperature of around 80℃/176℉. Remove it from the heat and pour the cooked curd through a sieve.
  • Mix the room-temperature butter into the curd in small portions using a rubber spatula until fully incorporated. Then fold in the lemon zest.
  • Pour curd into a bowl or container and cover the surface with plastic wrap to form a second skin. Place it in the fridge to thicken as it cools.
  • Fill each tart case with lemon curd up to the edge. Smooth the top with an offset spatula and place the tarts in the fridge to set for a minimum of 4 hours.

How to make blueberry whipped ganache

  • Soak the gelatine sheet in cold water and place the white chocolate callets into a heatproof bowl.
  • Puree the blueberries and sieve the mixture to remove the seeds. Cook the puree in a saucepan over medium-high heat until the volume reduces by half.
  • Squeeze excess water from the gelatin sheet and whisk it into the hot puree. Then pour the blueberry gelatin mixture over the white chocolate, let it stand for a moment and then whisk until smooht.
  • Let the mixture cool for 5-10 minutes and then fold the cold heavy cream in. Cover the surface of the ganache with plastic wrap and refrigerate for 6 hours or overnight to set.
  • Once the blueberry ganache has set, use a hand whisk or electric hand mixer to whip it until it reaches a pipeable consistency, but do not overbeat. Move it to a piping bag fitted with a French star nozzle.
  • Pipe the blueberry whipped ganache on top of the tart and decorate with fresh blueberries.

Notes

INGREDIENT NOTES:
  1. Measure your ingredients (including the lemon juice) with a digital scale for accuracy. 
  2. Make sure the unsalted butter for the pastry is very cold, but the butter for the lemon curd is at room temperature. 
  3. The almond flour in the pastry can be replaced with another nut flour, or an equal amount of all-purpose flour.
  4. Use high-quality white chocolate and heavy cream to make the blueberry ganache. 
TECHNIQUE NOTES:
  1. While assembling and kneading the dough, work as quickly as possible, and do not use a mixer or food processor. 
  2. If the dough is too warm, it will tear. If it is too cold, it will break. Use your fridge or freezer to quickly chill the dough if needed. 
  3. Make sure you bake at the right temperature by using a digital oven thermometer.
  4. 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. 
  5. Whisking the curd as you cook it is important to avoid the egg yolks from curdling!
  6. Do not ignore the chilling times in this recipe; they are vital for best results.  

Nutrition

Calories: 646kcal | Carbohydrates: 65g | Protein: 8g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 25mg | Potassium: 170mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1329IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg