Blueberry–Lemon Curd Tart (Print Version)
# Ingredients:
→ Classic Tart Crust
01 -
1 large egg yolk
02 -
1 tablespoon heavy cream
03 -
½ teaspoon pure vanilla extract
04 -
1 ¼ cups (158g) all-purpose flour
05 -
⅓ cup (38g) confectioners' sugar
06 -
¼ teaspoon kosher salt
07 -
8 tablespoons unsalted butter, cut into cubes and chilled
→ Lemon Curd
08 -
¼ cup lemon zest + ½ cup lemon juice (from about 4 lemons)
09 -
1 large egg + 5 large egg yolks
10 -
⅓ cup honey
11 -
Pinch of kosher salt
12 -
4 tablespoons unsalted butter, chilled and cut into pieces
13 -
2 tablespoons heavy cream
→ Blueberry Layer
14 -
10 ounces (2 cups) fresh blueberries
15 -
2 tablespoons cornstarch
16 -
¼ cup honey
17 -
1 tablespoon reserved lemon juice from the curd preparation
# Instructions:
01 -
In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract. Set aside.
02 -
In a food processor, combine the flour, confectioners' sugar, and salt. Pulse a few times to mix. Scatter the chilled butter cubes over the mixture and pulse until the mixture resembles coarse crumbs.
03 -
With the processor running, pour in the egg yolk mixture and process until the dough just comes together, about 10–12 seconds.
04 -
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 4 days).