Description
A delightful Lemon Blueberry Tart featuring a crisp pastry crust, tangy homemade lemon curd, and a luscious blueberry whipped ganache topping. Perfect for any occasion, this tart combines fresh citrus and berry flavors with a creamy, airy finish.
Ingredients
For the Tart Crust
- 230 g Pastry flour
- 90 g Powdered sugar
- 30 g Almond flour
- Pinch of salt
- 110 g Unsalted butter (very cold, cubed)
- 50 g Egg (approx. 1 egg)
For the Lemon Curd
- 200 g Lemon juice (from 5-6 lemons, freshly squeezed)
- Zest of 5-6 lemons
- 6 Egg yolks
- 240 g Granulated sugar
- 200 g Unsalted butter (room temperature)
For the Blueberry Whipped Ganache
- 80 g Blueberry puree (made by cooking and reducing double the amount of fresh blueberries)
- 1 Gelatine sheet (1.7 g)
- 25 g Callebaut White Chocolate (callets)
- 70 g Heavy cream (at least 36% fat, very cold)
Instructions
- Make the Tart Crust: Sift together pastry flour, powdered sugar, almond flour, and salt into a bowl. Add the very cold cubed butter and rub it between your hands until the mixture resembles sand. Add the egg and mix with hands until just combined, then knead briefly until smooth. If the dough feels sticky or warm, chill in the fridge for 10-15 minutes.
- Roll and Shape Dough: Roll the dough between two silicone mats to about 2 mm thickness. Freeze for 15 minutes. Remove top mat and cut out eight circles with a perforated tart ring. Place each circle inside the ring. Cut eight long strips from remaining dough for the tart sides, place inside rings and press gently. Freeze tart shells for 1 hour.
- Bake Tart Shells: Preheat oven to 160℃ (320℉). Trim excess dough from edges. Bake tart shells in rings for 20 minutes. Remove rings carefully, then bake for an additional 5-10 minutes until golden brown. Cool completely.
- Make Lemon Curd: Whisk egg yolks, lemon juice, and sugar in a heatproof bowl over simmering water (double boiler). Cook, whisking constantly, until mixture thickens and reaches about 80℃ (176℉), about 8-10 minutes. Remove from heat and strain through a sieve.
- Finish Lemon Curd: Add room temperature butter in small pieces, folding it into the curd until fully incorporated. Fold in lemon zest. Cover surface with plastic wrap to prevent skin and refrigerate until thickened.
- Fill Tart Shells: Spoon lemon curd into each cooled tart shell up to the edge. Smooth tops with an offset spatula. Refrigerate for at least 4 hours to set.
- Prepare Blueberry Whipped Ganache: Soak gelatin sheet in cold water. Heat blueberry puree in a saucepan over medium-high heat until it reduces by half. Squeeze excess water from gelatin and stir into hot blueberry puree. Pour mixture over white chocolate callets, allow to sit for a minute, then whisk until smooth.
- Fold in Cream and Chill: Let blueberry ganache cool 5-10 minutes, then gently fold in cold heavy cream. Cover with plastic wrap and refrigerate for 6 hours or overnight until set.
- Pipe Ganache and Decorate: Whisk chilled blueberry ganache using a hand or electric mixer until it reaches a pipeable consistency; avoid overbeating. Transfer to a piping bag fitted with a French star nozzle. Pipe onto lemon tart and garnish with fresh blueberries as desired.
Notes
- Ensure the butter used in the crust is very cold to achieve a crisp and flaky pastry.
- Use freshly squeezed lemon juice and zest for the best vibrant lemon flavor.
- Chilling the tart shells after shaping helps maintain their shape and prevents shrinking during baking.
- Do not overwhip the blueberry ganache; it should be light and pipeable, not stiff.
- The tart requires refrigeration time for both the lemon curd and ganache to properly set, so plan ahead.
- Perforated tart rings help achieve a perfect crust shape and even baking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
