Blueberry Tarts with Meyer Lemon Cream
Indulge in the perfect balance of bright citrus and juicy berries with these exquisite Blueberry Tarts with Meyer Lemon Cream. Featuring a buttery, golden tart crust filled with silky-smooth Meyer lemon custard and crowned with a generous layer of fresh, plump blueberries, this dessert is as delightful to the eyes as it is to the taste buds. The delicate tang of Meyer lemon adds a unique twist to traditional lemon filling, offering a sweeter, floral citrus undertone that pairs beautifully with the burst of fresh blueberries. With their visually stunning presentation and refreshing flavors, these tarts are ideal for spring celebrations, afternoon tea, or a sophisticated dinner party dessert. Finish with a light dusting of powdered sugar for a touch of elegance and serve chilled for a truly memorable treat.
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Ingredients
- 240 grams All-purpose flour
- 50 grams Granulated sugar
- 1 pinch Salt
- 150 grams Unsalted butter, cold and cubed
- 60 milliliters Ice water
- 4 Egg yolks
- 100 grams Granulated sugar (for filling)
- 2 tablespoons Cornstarch
- 250 milliliters Whole milk
- 60 milliliters Meyer lemon juice
- 1 teaspoon Meyer lemon zest
- 30 grams Unsalted butter (for filling)
- 300 grams Fresh blueberries
- 10 grams Powdered sugar (optional, for garnish)
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a large mixing bowl, whisk together 240 grams of all-purpose flour, 50 grams of granulated sugar, and a pinch of salt.
Step 3
Add 150 grams of cold, cubed unsalted butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.
Step 4
Gradually drizzle in 60 milliliters of ice water, mixing with a fork until the dough begins to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 5
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into circles large enough to fit your tart pans. Press the dough into the pans, trimming any overhanging edges.
Step 6
Prick the bottoms of the dough with a fork to prevent puffing. Line the dough with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and bake for an additional 5 minutes until the crust is golden brown. Let cool completely.
Step 7
In a medium bowl, whisk together 4 egg yolks, 100 grams of granulated sugar, and 2 tablespoons of cornstarch until well combined.
Step 8
In a small saucepan, heat 250 milliliters of whole milk over medium heat until just steaming. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Step 9
Pour the milk and egg mixture back into the saucepan. Cook over medium heat, whisking continuously, until the mixture thickens into a custard, about 5 minutes.
Step 10
Remove the custard from the heat and stir in 60 milliliters of Meyer lemon juice, 1 teaspoon of Meyer lemon zest, and 30 grams of butter. Allow the cream to cool slightly, then refrigerate until chilled.
Step 11
Spoon the chilled Meyer lemon cream into the prepared tart shells, spreading it evenly.
Step 12
Top each tart with fresh blueberries, arranging them in an even layer.
Step 13
Optionally, dust the tarts with powdered sugar before serving for a touch of sweetness and presentation.
Step 14
Serve immediately or refrigerate until ready to serve.
Nutrition Facts
| Serving size | (1343.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3403.2 |
| Total Fat 175.7g | 0% |
| Saturated Fat 104.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1161.9mg | 0% |
| Sodium 303.0mg | 0% |
| Total Carbohydrate 418.6g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 205.4g | |
| Protein 47.8g | 0% |
| Vitamin D 275.4IU | 0% |
| Calcium 502.8mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 1052.4mg | 0% |
Source of Calories