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Lemon curd & blueberry tart
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Prep Time:
70 minutes
Cook Time:
35 minutes
Total Time:
105 minutes
Ingredients:
  • 250.00 ml plain flour
  • 36.00 gm icing sugar
  • 2.20 gm vanilla extract
  • 175g unsalted butter
  • 5 egg yolks
  • 107.50 gm caster sugar
  • 131.25 gm lemon juice
  • 1 1/2 tsp grated lemon rind
  • 150g fresh blueberries
  • Fresh mint leaves, to serve
  • Icing sugar, to serve
Instructions:
  • In a food processor, combine flour, icing sugar, vanilla, 100g of butter, and a pinch of salt. Pulse until mixture resembles fine breadcrumbs. Add 1 egg yolk and 1 tablespoon water, pulse until dough forms a smooth ball. Wrap in plastic and chill for 30 minutes.
  • In a heavy-based pan, combine caster sugar, lemon juice, lemon rind, remaining egg yolks, and butter. Cook over low heat, stirring until the mixture coats the back of a wooden spoon. Transfer the mixture to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until chilled.
  • Preheat oven to 180°C.
  • Allow the pastry to come to room temperature. Grease a 22cm fluted loose-bottom tart pan. Roll out the pastry on a lightly floured surface and gently press it into the tart pan, then trim the edges.
  • Line pastry with non-stick baking paper and fill with pastry weights or rice, then bake for 15 minutes. Remove paper and weights and bake for an additional 10 minutes until golden and crispy. Let it cool for 10 minutes before transferring to a serving plate to cool completely.
  • Fill the tart with zesty lemon butter, arrange fresh berries on top, and enhance with fragrant mint leaves and a sprinkle of icing sugar before serving.

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