Lemon Curd & Blueberry Tart

Published by thecollective on

Lemon Curd and Blueberry Tart

A fruity twist on a modern classic adds an extra tastebud treat!
Course Afternoon Tea, Dessert, Morning Tea
Servings 6


  • 1 cup plain flour
  • 1 cup icing sugar, plus extra to dust
  • 1/2 tsp vanilla extract
  • 175 g unsalted butter
  • 5 egg yolks
  • 1/2 cup caster sugar
  • 1/2 cup lemon juice
  • 1 1/2 tsp  grated lemon zest
  • 150 g Aussie Frozen Fruit Blueberries
  • Mint leaves, to serve


  • Place flour, icing sugar, vanilla, 100g butter and a pinch of salt in a food processor. Whiz until it resembles fine breadcrumbs. Add one egg yolk and one tablespoon water. Process until it forms a smooth ball. Enclose in plastic wrap and refrigerate for half an hour.
  • Place the caster sugar, lemon juice and rind and remaining four egg yolks and 75g butter in a heavy-based pan. Cook over low heat, stirring, until mixture coats back of a wooden spoon. Turn out into a bowl and cover the surface with plastic wrap to prevent skin forming. Refrigerate.
  • Preheat the oven to 180°C.
  • Bring the pastry to room temperature. Lightly grease a 22cm fluted loose-bottom tart pan. Roll out pastry on a lightly floured surface and press into the tart pan. Trim edges.
  • Lay a sheet of non-stick baking paper over pastry and fill with pastry weights or rice. Cook in the oven for 15 minutes. Remove paper and weights and return to the oven for 10 minutes or until dry and crisp. Set aside to cool for 10 minutes. Transfer to a serving plate to cool completely.
  • To serve, fill the tart with lemon butter and place berries on top. Garnish with mint leaves and dust with icing sugar.
  • Enjoy!
Keyword Australian Berries, Australian Blueberries, Blueberries, Blueberry, Blueberry cake


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