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Lemon blueberry tart
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5 from 7 votes

Lemon blueberry tart

This Lemon blueberry tart recipe is the perfect French tartlet with lovely refreshing flavours and easy yet impressive design! Delicious home made Pâte Sablée (sweet shortcrust) filled with tangy and creamy lemon curd, decorated with natural colour blueberry whipped ganache and loaded with fresh, sweet blueberries.
Prep Time1 hr
Cook Time1 hr
Waiting Time6 hrs
Total Time8 hrs
Course: Dessert
Cuisine: French
Servings: 8
Calories: 646kcal
Author: Kata

Ingredients

Lemon curd

  • 200 g Lemon juice approx 5-6 lemon, freshly squeezed
  • Lemon zest zest of the above 5-6 lemons
  • 6 Egg yolks
  • 240 g Granulated sugar
  • 200 g Unsalted butter room temperature

Sweet tart crust

  • 230 g Pastry flour
  • 90 g Icing sugar
  • 30 g Almond flour
  • Pinch of salt
  • 110 g Unsalted butter very cold
  • 50 g Egg approx. 1 egg

Blueberry whipped ganache

  • 80 g Blueberry puree cooked and reduced to half in volume
  • 1 Gelatine sheet 1.7g gelatin / sheet
  • 25 g Callebaut WhiteChocolate (callets)
  • 70 g Heavy Cream 36% fat use it very cold

Instructions

Start with blueberry whipped ganache

  • Soak gelatine sheet into cold water
  • Place Callebaut WhiteChocolate (callets) it into a heatproof bowl
  • Make the blueberry puree, get rid of the seeds and cook until volume reduces to about half
  • Squeeze excess water out of the gelatin sheet and whisk it into the hot puree
  • Pour the hot puree over chocolate, let it stand for a few seconds then whisk until smooth
  • Once mixture slightly cooled (in about 5-10min) fold cold heavy cream in. Cover the surface of the ganache with plastic wrap and refrigerate overnight (min 6h) to set
  • Once set, gently with the help of a hand whisk or electric hand mixer whip ganache up until pipeable consistency. Do not over beat

Continue with lemon curd

  • Place egg lemon juice, egg yolk and sugar in a heatproof bowl over a pan of simmering water (double boiler) and cook the curd over medium-high heat whisking constantly. Whisking is important to avoid egg yolks from curdling
  • After about 8-10 minutes the mixture starts to thicken like custard. (mixture will reach around 80C /176F)
  • Remove from heat and if you want 100% lump free curd, pour the cooked curd through a sieve
  • Mix in butter in small portions with a rubber spatula until fully incorporated, then fold the zest in
  • Pour curd into a jar and place plastic wrap directly on top so it is touching the top of the curd. (This prevents skin from forming on top.) The curd will continue to thicken as it cools in the fridge

Make the sweet shortcrust pastry tart cases

  • Sift together dry ingredients; flour, icing sugar, almond, salt
  • 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
  • Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth.
  • If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat.
  • Place the dough into the freezer for 15 min in between the two Silicone baking mat. Do not remove the mat at this point
  • Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
  • Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles – this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by oneIf at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes.
  • You might need take the dough in and out of the freezer many times. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
  • Cut 8 long stripes out of the dough, this will be the side of the tart. Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
  • Place the Perforated tart ring with the pastry dough in them into the freezer for 2 hours
  • Pre-heat oven to 160C / 320F.
  • After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife
  • Bake for 20 min then carefully remove the rings and bake for another 5 -10 min until golden brown.
  • Let them cool on the Perforated "air" baking mat before filling
  • Let tart cases fully cool before filling them

Assemble

  • Fill each tart case with lemon curd up to the edge. Smooth the top
  • Let the tarts set in the fridge for min 4 hours
  • Whip blueberry ganache up gently, do not over whip. Then, move it into a piping bag
  • Pipe or blueberry whipped ganache on top of the tart and decorate with some blueberries
  • Store in fridge

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