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Lemon blueberry tart with a slice removed, showcasing the creamy filling and garnished with blueberries and lemon slices on a wooden surface.
Alyssa

Lemon Blueberry Tart

A creamy lemon blueberry tart with a buttery crust and sweet blueberry swirl, perfect for dessert.
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Prep Time 1 hour
Cook Time 35 minutes
Chill Time 2 hours
Total Time 3 hours 35 minutes
Servings: 8 people
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon cornstarch
  • 2 teaspoons lemon juice
  • 1 cup blueberries
  • 2 teaspoons granulated sugar
  • 1/2 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 can full-fat sweetened condensed milk
  • 6 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 large egg yolk
  • garnishes Optional lemon slices, blueberries, whipped cream

Method
 

  1. Mix cornstarch and lemon juice, warm blueberries and sugar over medium heat for 3 minutes, add cornstarch mixture, cook for 2 minutes, set aside.
  2. Preheat oven to 350°F (177°C). Mix melted butter, sugar, vanilla, and salt, add flour, press into tart pan, and bake for 15 minutes.
  3. Poke holes in warm crust, whisk filling ingredients, pour into crust, drop blueberry sauce and swirl, bake for 17-19 minutes.
  4. Cool completely, chill for at least 2 hours before serving, garnish as desired.

Notes

Chill leftovers tightly in the refrigerator for up to 1 week.