Lemon Blueberry Tart
Ingredients
Blueberry Sauce
-
1
teaspoon
cornstarch
-
2
teaspoons
lemon juice (or water)
-
1
cup
fresh or frozen blueberries
-
2
teaspoons
granulated sugar
Shortbread Crust
-
½
cup
unsalted butter, melted
-
¼
cup
granulated sugar
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
salt
-
1
cup
all-purpose flour
Filling
-
1
can
full-fat sweetened condensed milk
-
6
tablespoons
lemon juice
-
1
teaspoon
lemon zest
-
1
large
egg yolk
Optional Garnishes
-
to taste
lemon slices
-
to taste
blueberries
-
to taste
leftover blueberry sauce
-
to taste
whipped cream
Instructions
- Prepare the blueberry sauce by mixing cornstarch and lemon juice, then warming blueberries and sugar in a saucepan until softened.
- Preheat the oven to 350°F (177°C).
- For the crust, mix melted butter, sugar, vanilla, and salt, then add flour and press into a tart pan.
- Bake the crust for 15 minutes, then poke holes in it.
- Whisk together the filling ingredients and pour into the warm crust.
- Swirl in the blueberry sauce and bake for an additional 17-19 minutes until set.
- Cool the tart at room temperature, then chill in the refrigerator for at least 2 hours before serving.
Nutrition Facts (estimated)
Servings
8-10
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
150mg
Cholesterol
40mg
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