Description
This Lemon Blueberry Tart features a buttery shortbread crust filled with a creamy lemon filling and swirled with a naturally sweet blueberry sauce. It’s a bright, refreshing dessert that balances tangy citrus with fresh berry flavor, perfect for spring and summer occasions.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 1 (14 oz / 396 g) can full-fat sweetened condensed milk
- 6 tablespoons (90 ml) fresh lemon juice
- 1 teaspoon lemon zest
- 1 large egg yolk
- 1 cup (140 g) fresh or frozen blueberries
- 2 teaspoons granulated sugar (for blueberry sauce)
- 1 teaspoon cornstarch
- 2 teaspoons lemon juice or water (for cornstarch slurry)
Instructions
- Prepare the blueberry sauce by combining blueberries and sugar in a saucepan over medium heat. Cook for about 3 minutes, gently mashing the berries as they soften.
- Mix the cornstarch with lemon juice or water, then stir it into the blueberry mixture. Cook for 2 more minutes until thickened. Remove from heat and set aside.
- Preheat the oven to 350°F (177°C).
- In a bowl, mix melted butter, sugar, vanilla extract, and salt. Add flour and stir until a thick dough forms.
- Press the dough firmly into a 9-inch tart pan, evenly covering the base and sides.
- Bake the crust for about 15 minutes, until the edges are lightly golden. Prick the warm crust with a fork.
- Whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth.
- Pour the lemon filling into the warm crust and smooth the surface.
- Spoon small dollops of blueberry sauce over the filling and gently swirl with a toothpick or knife.
- Bake for 17–19 minutes, just until the center no longer jiggles.
- Cool completely at room temperature, then refrigerate for at least 2 hours before slicing and serving.
Notes
- Do not overbake, as the filling should remain creamy.
- The tart sets further as it chills in the refrigerator.
- Frozen blueberries can be used without thawing.
- Leftover blueberry sauce can be served on top or saved for other desserts.
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg