Blueberry Lemon Curd Tart Recipe

5 from 14 votes

Blueberry Lemon Curd Tart is for dessert! Flaky puff pastry, fresh from the oven, with a good swipe of cream, sweet lemon curd and fresh blueberries.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, party, Snack, Treat

Cuisine: Australian, International

Keyword: blueberry lemon curd tart, blueberry tart, puff pastry tart, tart recipe

Servings:

Calories: 287kcal

Author: Adrianne

Ingredients

Blueberry Lemon Curd Tart Recipe

1 sheet puff pastry
½ cup cream (whipping)
½ cup store bought lemon curd
¼ cup icing sugar
1 punnet fresh blueberries
1 teaspoon vanilla essence

Blueberry Syrup Recipe

⅓ cup blueberry jam
⅓ cup water

Instructions

Blueberry Lemon Curd Tart Method

Preheat your oven to 180 degrees F 82.2 degrees C. Line a baking tray with paper
Take your pastry out of the freezer, after a few minutes separate the sheets and lay one flat on the baking paper
Make Blueberry Syrup (see below)
Roll edges on all 4 sides of pastry inwards to create a crust around the outside
Use a small fork to prick the pastry all over
Use a pastry brush to coat the pastry with a light film
Bake for 10 mins. After which time slide the baking sheet off the tray (with pastry on top) and leave it in the oven. Baking tray can be moved to a lower rack.
Bake for a further 10 minutes or until you notice pastry is lightly toasted including the centre on the underneath side
Remove pastry from oven and set aside to cool
In a medium sized mixing bowl combine cream, icing sugar and vanilla essence, whip till soft peaks form
When the pastry has cooled a little, spread whipped cream on as the 1st layer.
Add some dollops of lemon curd and a few drops of blueberry syrup
Top with blueberries and serve

Blueberry Syrup Method

Combine blueberry jam and water in a blender jug and blitz to combine

Video

Notes

For VEGANS use vegan puff pastry and coconut cream instead of dairy cream
You can use frozen blueberries, however I like fresh ones and think they work better for this recipe
I specifically included a photo of the underside of the pastry showing what it will look like when it is cooked. This is important as you don't want raw under cooked pastry. Keep it in the oven with an eye on it until it fully cooks.
A pizza wheel is the best way to cut the pastry so that you can have clean even pieces.
You don't need a tart pan for this recipe. A baking tray is fine.
The crust of the pastry becomes the tart shell and will keep all of the ingredients together on top of the tart

Nutrition