Blueberry Curd Tart

Blueberry Curd Tart

By Rasheeda Published: January 26, 2024

The blueberry tart is an excellent, and delicious dessert for entertaining and for serving your family as a treat. it could feel time consuming if done all in one day. the best part is that you can make crust, and filling ahead of time on two different days. They keep until you are ready to assemble on the day you want to serve.

Ingredients

• 1 1/2 cups flour
• 2 tablespoons cornstarch
• one pinch salt
• 1/2 cup (1 stick) unsalted butter at room temperature
• 3/4 cup powdered sugar
• 1 large Egg

Instructions

1. In a small bowl, combine flour, cornstarch, and salt, set aside
2. Beat butter and sugar in a stand mixer until it is light and fluffy while scarping down the sides of the bowl.
3. Add one large egg and mix to combine. Make sure to scrape the sides of the bowl.
4. Add the dry ingredients and combine until the everything starts to come together.
5. Transfer to a work surface and pull in all the loose flour to make a ball, and press into a disc. wrap the disc tightly and refrigerate for one hour.
6. When ready, remove the dough from the refrigerator and roll it out to 1/4-inch thickness and line the prepared pan with it, and refrigerate it for 30 minutes.
7. Meanwhile, preheat the oven to 350° F.
8. Place the chilled crust on a baking sheet. Line the crust with foil and fill with whatever pie weights you may have. Bake for 10 to 15 minutes or until the edges are light golden. Allow the tart to completely cool before filling it.
9. Blueberry Curd Filling
10. Place blueberries and water in a saucepan and bring them to a boil over medium heat. Reduce heat to medium-low and let it simmer until all the blueberries have burst (about 5 minutes). Transfer blueberries to a fine-mesh strainer over a bowl and stain every last drop of the juice before discarding the pulp. Pour the juice into the same saucepan.
11. Add the eggs, egg yolks, sugar, lemon juice, and cornstarch to the juice. Cook over low heat, constantly whisking, until warmed through. Then add butter one tablespoon at a time. Whisk until thickened, about 7 to 10 minutes.
12. Strain the curd again get a smooth paste to heatproof bowl. Once it comes to room temperature, pour the curd into the partially baked crust and bake for 15 minutes in a 350° F preheated oven. Let the tart cool completely in the pan, then transfer the pan to the refrigerator to chill overnight. Top it with additional berries to serve.
13. Notes The blueberry curd can be made in advance and stored in the refrigerator for up to two weeks. For longer storage, it will also stay in good quality condition up to 6 months.