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Easy lemon and blueberry tart recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Effortless lemon blueberry tart with mascarpone cream on store-bought flaky pastry - ready in 15 minutes!
Ingredients:
  • 20.00 gm caster sugar
  • 125g fresh or frozen blueberries
  • 200g lemon curd
  • 250g mascarpone
  • 60ml thickened cream
  • 160g Pastry Flan Case
  • 40.00 ml flaked almonds, toasted
Instructions:
  • In a large saucepan over medium heat, combine sugar, half of the blueberries, and 2 tsp water. Stir for 2 minutes until the sugar dissolves. Increase heat to high and bring to a simmer. Cook for 3-5 minutes until blueberries slightly soften. Remove from heat and stir in the rest of the blueberries.
  • Set aside 1 tablespoon of lemon curd. In a medium bowl, use an electric mixer to whip mascarpone, cream, and half of the remaining lemon curd until stiff peaks form. Dollop the rest of the lemon curd on top and gently swirl to create a marbled effect.
  • Transfer the creamy mixture into the pastry case. Top it with the blueberry mixture and the reserved lemon curd. Finish by sprinkling with the almonds.

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