Ingredients
Method
- Whisk egg yolk, heavy cream, and vanilla extract in a bowl.
- Process flour, confectioners' sugar, and salt in a food processor until combined.
- Add chilled butter to the food processor and pulse until the mixture resembles coarse cornmeal.
- Add the egg yolk mixture and pulse until the dough comes together.
- Form the dough into a 6-inch disk, wrap in plastic wrap, and refrigerate for 1 hour.
- Let the dough sit at room temperature for 10 minutes to soften slightly.
- Roll out the dough into an 11-inch circle on a lightly floured surface.
- Transfer the dough into a 9-inch tart pan with a removable bottom, pressing gently into the edges.
- Freeze the dough-lined pan for 30 minutes to firm it up.
- Preheat oven to 375ºF (190ºC).
- Line the dough with aluminum foil and fill with pie weights. Bake for 30 minutes, rotating halfway through.
- Remove the foil and pie weights, and let the crust cool.
- Reduce the oven temperature to 350ºF (175ºC) for the lemon curd.
- In a medium saucepan, whisk together 7 tablespoons lemon juice, lemon zest, egg, egg yolks, honey, and salt until smooth.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches 165ºF (74ºC).
- Remove from heat and whisk in the butter until melted.
- Strain the lemon curd through a fine-mesh strainer and stir in the heavy cream.
- Pour the warm lemon curd into the cooled tart crust and bake for 10–12 minutes, until the curd is set and shiny.
- Remove the tart from the oven and let it cool slightly.
- For the blueberry layer, process the blueberries in a food processor until smooth. mix
- Strain the blueberry mixture through a fine-mesh strainer into a saucepan. mix
- Add honey and salt, and bring to a simmer over medium-low heat.
- Whisk cornstarch and water in a small bowl, then whisk into the blueberry mixture.
- Cook until the mixture thickens and registers 170ºF (77ºC). remove from heat and whisk in the remaining lemon juice.
- Pour the blueberry mixture over the lemon curd and refrigerate for at least 2 hours until set.
- Once set, carefully remove the tart from the pan and transfer it to a serving platter.
Nutrition
Notes
This tart is a refreshing treat for summer gatherings, blending tangy lemon curd and sweet blueberries into a mouthwatering dessert. Prep the dough ahead of time for easier assembly.