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Lemon Blueberry Tart

Lemon Blueberry Tart

Delight in this Lemon Blueberry Tart, featuring a creamy filling and vibrant blueberry sauce.
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Prep Time 1 hour
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 4 hours
Course Dessert
Cuisine American
Servings 10 slices
Calories 292 kcal

Equipment

  • 9-inch tart pan
  • Medium Bowl
  • fork
  • Silicone spatula
  • Cooling Rack
  • whisk

Ingredients
  

Blueberry Sauce

  • 1 teaspoon cornstarch
  • 2 teaspoons lemon juice or water
  • 1 cup fresh or frozen blueberries do not thaw
  • 2 teaspoons granulated sugar

Shortbread Crust

  • ½ cup unsalted butter melted
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 cup all-purpose flour [spooned & leveled]

Filling

  • 1 can full-fat sweetened condensed milk 14 ounces
  • 6 tablespoons 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
 

Blueberry Sauce

  • Mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. 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. Stir in the cornstarch mixture and cook for 2 more minutes until thickened. Remove from heat and set aside.

Crust

  • Preheat oven to 350°F (177°C). Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to combine. Press dough into a 9-inch tart pan. Bake for 15 minutes until edges are lightly browned. Poke holes in the crust with a fork.

Filling

  • Whisk all filling ingredients together until combined. Pour into warm crust. Stir the blueberry sauce to loosen it up, and drop spoonfuls on top of the filling. Gently swirl the sauce and filling together. Bake for 17-19 minutes until the center no longer jiggles. Cool completely at room temperature, then chill for at least 2 hours.

Serving

  • Slice and serve with optional garnishes such as blueberry sauce.

Notes

Can be prepared a day in advance. Baked tart can freeze well up to 3 months. Make sure to use full-fat sweetened condensed milk for the filling.

Nutrition

Serving: 1sliceCalories: 292kcalCarbohydrates: 39gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 68mgSodium: 131mgPotassium: 115mgFiber: 1gSugar: 20gVitamin A: 535IUVitamin C: 6mgCalcium: 102mgIron: 1mg
Keyword baking, Blueberry Dessert, Creamy Tart, Lemon Blueberry Tart, summer dessert, Tart
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