Ingredients
Method
- Stir the cornstarch and lemon juice together in a small bowl until smooth and set aside.
- Combine the blueberries and sugar in a small saucepan and cook over medium heat, stirring and gently crushing the berries as they warm and release their juices.
- Pour in the cornstarch mixture and continue cooking, stirring constantly, until the sauce thickens into a spoonable consistency, then remove from heat to cool.
- Preheat the oven to 350°F (177°C).
- In a bowl, stir together the melted butter, sugar, vanilla, and salt until fully blended.
- Add the flour and mix until a thick, soft dough forms.
- Press the dough evenly across the bottom and up the sides of the tart pan, packing it firmly into place.
- Bake the crust until just lightly golden around the edges, then remove it from the oven and poke a few shallow holes across the surface with a fork.
- Whisk the condensed milk, lemon juice, lemon zest, and egg yolk together until completely smooth.
- Pour the lemon filling into the warm crust and gently level the surface.
- Spoon small dollops of the blueberry sauce over the top and swirl it lightly through the filling with a knife or toothpick.
- Bake the tart just until the center is set and no longer wobbly when gently tapped.
- Let the tart cool completely at room temperature, then refrigerate until fully chilled and firm.
- Remove the tart from the pan, slice, and serve with any desired garnishes.
Nutrition
Notes
This tart tastes like pure sunshine and summer berries, with a creamy center that melts into the buttery crust. It’s the kind of dessert that feels both special and comforting, perfect for slow afternoons and shared slices.