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Key Lime Tart Recipe – Delicious Summer Dessert

This gorgeous key lime tart is made with just a few basic ingredíєnts! It’s best served chilled, and it’s the perfect summertime treat. A fresh fruit tart, like this one, can be made ahead of time and kept refrigerated until ready to serve. It’s better to bake the crust a day or two ahead of time to avoid it becoming soggy.

Key lime tart dessert recipe 3

Yield: 6-8 SERVINGS

Prep time: 1 HR

Cook time: 55 MIN

Total time: 1 HR 55 MIN

Key lime tart dessert recipe plating

INGREDIENTS:

FOR THE CRUST:

½ cup flour

⅓ cup cocoa powder

⅓ cup almond flour

¼ cup sugar

¼ teaspoon salt

1 teaspoon vanilla extract

⅓ cup butter, melted

FOR THE CUSTARD FILLING:

1¾ cups milk

4 egg yolks

2 teaspoon lime zest

2 teaspoon matcha powder

⅓ cup lime juice

Key lime tart dessert

DIRECTIONS:

TO MAKE THE CRUST:

1. Preheat the oven to 250°F. Line a 9-inch tart pan with parchment paper. Set aside.

2. In a large mixing bowl, mix together flour, cocoa powder, almond flour, sugar, salt, vanilla and melted butter. Mix until combine and moistened.

3. Transfer to the baking pan. Use your hand to press the dough evenly into the bottom and up the sides of the tart pans.

4. Bake for 10 minutes. While waiting, let’s make the filling.

Key lime tart

TO MAKE THE FILLING:

1. Into a mixing bowl, add condensed milk, 4 yolks, lime zest, matcha powder and lime juice. Mix well to combine.

2. Pour the filling into the tart shell to fill it. Bake for 45 minutes until set.

3. Add lime slices and mint on top for decoration. Slice and serve. The tart can be store in the refrigerator for up to 3 days.

Source: Key Lime Tart Recipe

For more delicious dessert: Tastycious

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Apple Rose Tart with Maple Custard and Walnut Crust

Your guests will be wowed by this gorgeous Apple Rose Tart with Maple Custard, with a toasty walnut crust and a silky sweet maple custard filling.

Apple rose Tart Recipe 4

Yield: 10 SERVINGS

Prep time: 1 HR

Cook time: 30 MIN

Chill Time: 2 HRS

Total time: 3 HRS 30 MIN

Apple rose Tart Recipe summer

INGREDIENTS:

FOR THE WALNUT CRUST:

560g walnut pieces

2 tablespoons sugar

1 egg wḧïẗe

4 tablespoons melted butter

FOR THE MAPLE CUSTARD:

6 yolks

½ cup maple syrup

½ teaspoon salt

360ml milk

FOR THE APPLE TOPPING:

3 fresh apple (approximately) quartered, cored, and sliced very
thin (keep in lemon water until ready to use)

¼ cup of honey (optional)

Apple rose Tart Recipe dessert

DIRECTIONS:

TO MAKE THE WALNUT CRUST:

1. Preheat the oven to 350°F (180°C). Line a 9-ich tart pan with parchment paper.

2. In a food processor or chopper, pulse the walnuts and sugar until they are finely chopped, and the pieces are about the size of breadcrumbs.

3. Add the remaining ingred̾i̾e ̾nts and pulse to combine

4. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan.

5. Bake for 15 minutes. Cool completely before fill with maple custard and top with apples.

Apple rose Tart Recipe How to

TO MAKE THE MAPLE CUSTARD:

1. In a saucepan, whisk the egg yolks, maple syrup, salt and milk together. Place over medium heat and cook, stirring constantly, until the mixture becomes very thick.

2. Strain through a fine-mesh sieve into a heat-safe bowl and let cool completely.

3. Pour into the crust and chill for 2 hours

ASSEMBLY:

1. Roll a slice of apple into a tight spiral and stand it up vertically in the custard.

2. Continue to arrange apple slices in a concentric pattern around the first one, building a rose pattern.

3.Repeat until the top of the tart is completely covered with apple roses.

4. Brush honey over the apples, for shine (optional). Enjoy!

Source: Apple Rose Tart with Maple Custard and Walnut Crust

For more delicious dessert: Tastycious

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Fruity Jelly Strawberry Tart – The Best Dessert Recipe

This easy Jelly Strawberry Tart recipe is made with simple ingredíєnts and super quick to make. A homemade, delicious oats crust is the container for a strawberry jelly topping, decorate it with orange slices for a summer look! It’s ideal for a summer get-together or even a quick family meal!

Yield: 8 SERVINGS

Prep time: 30 HR

Cook time: 15 MIN

Chill time: 2 HR

Total time: 2 HRS 45 MIN

strawberry tart 1 jelly recipe

INGREDIENTS:

FOR THE CRUST:

1½ cups oats

1 cup sliced almond

½ cup shredded coconut

¼ coconut oil

¼ cup agave syrup

FOR THE FILLING:

1½ cups milk

1½ cups coconut oil

½ cup strawberry syrup

⅓ strawberry syrup

2 teaspoon jelly powder

strawberry tart 2 orange decoration

DIRECTIONS:

TO MAKE THE CRUST:

1. Preheat the oven to 350°F (170°C). Line the bottom of an 8-inch tart pan with a removable bottom with parchment paper and set aside.

2. Into a blender, add oats, almonds, shredded coconut, coconut oil and agave syrup. Pulse for a few seconds until it forms a slightly sticky dough. Test the dough by pressing between the fingers and it would hold its shape.

strawberry tart 3 oats crust

3. Using your hands and fingers, press the dough evenly into the bottom and up the sides of the tart pans. Bake for 15 minutes until the surface looks dry, take out of the oven and let cool to room temperature. While waiting, let’s make the filling.

TO MAKE THE FILLING:

1. Into a saucepan, add milk, coconut oil, strawberry syrup and jelly powder and bring to a boil and stir constantly. Once the mixture is completely dissolved, remove from the heat and let it cool down for 2 minutes.

strawberry tart summer dessert

2. Pour the filling into the tart crust. Chill for at least 2 hours to let the gelatin set before decorating.

3. Decorate it sliced of oranges, mint leaves and Oreo crumb for a summer look. Slice and serve.

Source: Fruity Jelly Strawberry Tart
For more delicious dessert: Tastycious

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Refreshing Gr̾a̾p̾e ̾ Tart Recipe – The Best Summer Dessert

This vibrant Grαpє Tart recipe will bring a smile to your face! A fresh summer dessert made with a simple, crisp sweet oats crust, whipped cream, and juicy grαpєs! It’s bakery-quality, but it’s also really simple to make. Although the crust can be baked ahead of time, I prefer to eat the tart the same day it is baked, cold and straight from the refrigerator.

Yield: 8 SERVINGS

Prep time: 1 HR

Cook time: 20 MIN

Total time: 1 HRS 10 MIN

Grape tart

INGREDIENTS:

FOR THE CRUST:

6 tablespoons butter, room temperature

½ cups flour, sifted

6 tablespoons sugar

½ cup oats

1 egg yolk

FOR THE FILLING:

½ cup butter, room temperature

1 cup whipping cream

Grαpєs, halved horizontally

grape summer tart

DIRECTIONS:

TO MAKE THE CRUST:

1. Preheat the oven to 320°F (155°C). Grease an 8-inch tart pan (with a detachable bottom) with cooking spray and set them on a baking sheet.

2. Cut the butter into pieces. In a large mixing bowl, mix the butter, flour, sugar and oats until combined, add the egg then continue to mix until incorporated. Do not overwork the pastry. Transfer to the tart pan.

Grape tart recipe for summer

3. Using your hands and fingers, press the dough evenly into the bottom and up the sides of the tart pan.

4. Bake for 20 minutes until slightly puffed and the surface looks dry, take out of the oven and let cool to room temperature. While waiting, let’s make the filling.

Grape tart recipe video

TO MAKE THE FILLING:

1. Into a large bowl, cream the butter and whipping cream using an electric hand mixer until light and fluffy.

2. Pour the filling into the crust to fill ⅔ of it. Arrange the grαpєs on top as your liking, you can use two colors to make it more vibrant. Revoke the tart by lifting up the bottom and transfer it to a dish.

Grape tart recipe cut and serve

3. Chill for at least 2 hours and up to 1 day. Decorate it with powdered sugar, slice and serve.

Source: Grαpє Tart Recipe

For more delicious dessert: Tastycious

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Delicious Peach And Strawberry Tart Recipe – Summer Dessert

This gorgeous Peach and Strawberry Tart is made with just a few basic ingre∂ιєnts! It’s best eaten chilled, and it’s the ideal dessert for a hot summer evening. A fresh fruit tart, such as this one, can be made the night before and stored in the refrigerator until ready to serve. It’s best if you bake the crust a day or two ahead of time to prevent it from getting soggy.

Yield: 10 SERVINGS

Prep time: 1 HR

Cook time: 20 MIN

Total time: 1 HRS 10 MIN

peach tart

INGREDIENTS:

FOR THE CRUST:

1 cup crushed cookies

6 tablespoons melted butter

FOR THE CUSTARD FILLING:

2 cups milk

⅔ cup cornstarch

3 egg yolks

¾ cup sugar

FOR THE JELLY:

1 cup water

3 tablespoons sugar

3 teaspoons gelatin

Canned peach

Fresh strawberries

 peach tart 4

DIRECTIONS:

TO MAKE THE CRUST:

Line a 9-inch tart pan with parchment paper. Set aside.

In a large mixing bowl, mix together the crushed cookies and butter until moistened.

Using a spoon, press the dough evenly into the bottom and up the sides of the tart pans. Put in the fridge to let it set. While waiting, let’s make the filling..

Strawberry peach final recipe

TO MAKE THE CUSTARD FILLING:

Into a saucepan, add milk, cornstarch, 3 yolks and vanilla, bring to a simmer. Once it is completely dissolved, add the sugar, stir well and bring to a boil again until it forms into custard consistency. Then remove from the heat and let it cool down for 2 minutes.

Pour the filling into the tart shell to fill ⅔ of it. Chill in the fridge for 20 minutes while making the jelly filling.

Strawberry peach tart 1

TO MAKE THE JELLY:

Into a saucepan, add water, sugar and gelatin and bring to a boil, remove from heat, let cool for 3 minutes before pouring into the tart.

Cut and arrange the canned peach into a rose shape. Put strawberries in the middle with some mint leaves (if you have any). Slice and serve.

Source: Peach And Strawberry Tart
For more delicious dessert: Tastycious

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Matcha Cream Tart Recipe For Matcha Lover

Made of the clαssic sweet tart crust recipe that goes well with any filling. Matcha cream tart is a deliciously rich, creamy matcha tart recipe filled with fresh fruit. It is definitely a perfect summer dessert!

Yield: 8-10 SERVINGS

Prep time: 20 MIN

Cook time: 15 MIN

Cool time: 2 HR

Total time: 2 HR 35 MIN

matcha cream tart serve

INGREDIENTS:

FOR THE CRUST:

1 ¾ cup flour

1 cup sugar

6 tablespoons butter

1 egg yolks

FOR THE MATCHA CREAM CHEESE FILLING:

16 tablespoons cream cheese

6 tablespoons icing sugar

1 cup whipping cream

4 teaspoon matcha powder

Fresh fruit (lime, blueberries, mint leaves), for decoration

cream tart matcha

DIRECTIONS:

TO MAKE THE CRUST:

1. Preheat the oven to 300°F (150°C). Grease a rectangle tart pan with a loose base with butter.

2. In a medium mixing bowl, combine flour, sugar and butter and use your hand to mix until it forms some crumbs. Add the egg yolk, as soon as the dough begins to gather in a lump, knead to form a dough and wrap in plastic wrap and refrigerate for at least an hour.

3. Dust the work surface with flour, put parchment paper on top. After that, roll out the dough and cut it into a rectangle shape with ⅛-inch thickness.

4. Transfer the tart dough onto the tart pan, tuck the dough carefully to prevent any air bubbles, trim off the excess dough. Bake for 15 minutes, let cool to room temperature and remove from the pan.

TO MAKE THE MATCHA CREAM CHEESE FILLING:

1. Into a large bowl, beat the cream cheese and sugar until smooth, add the whipping cream and continue to beat until fluffy. Add the matcha powder and mix until combined.

2. Transfer the matcha filling to a piping bag. Pipe the filling evenly into the tart shell. Decorate with your favorite fruit and serve.

matcha tart

Source: Matcha Cream Tart
For more recipe: Tastycious

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Blueberry Lemon Curd Tart For Your Summer

Yield: 8 SERVINGS

Prep time: 2 HR

Cook time: 30 MIN

Total time: 5 HR

This layered, summery tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling.

INGREDIENTS:

FOR THE PIE CRUST:

1 large egg yolk

1 tablespoon heavy cream

½ teaspoon vanilla extract

⅓ cup confectioners’ sugar

1 ¼ cups (6 ¼ ounces) all-purpose flour

¼ teaspoon salt

8 tablespoons unsalted butter, cut into ¼-inch pieces and chilled

FOR THE BLUEBERRIES LEMON FILLING:

¼ cup lemon zest plus ½ cup juice (4 lemons)

1 large egg plus 5 large yolks

⅓ cup plus ¼ cup honey

Salt

4 tablespoons unsalted butter, cut into 4 pieces and chilled

2 tablespoons heavy cream

1 recipe Classic Tart Crust (*scroll down for recipe), partially baked and cooled

10 ounces (2 cups) blueberries

2 tablespoons cornstarch

2 tablespoons water

DIRECTIONS:

TO MAKE THE PIE CRUST:

Whisk egg yolk, cream, and vanilla together in a bowl. Process flour, powdered sugar and salt in a food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With process running, add egg yolk mixture and process until the dough just comes together, about 12 seconds.

Form dough into a 6-inch disk, wrap tightly in plastic wrap and refrigerate for 1 hour.

Let chilled dough sit on the counter to soften slightly, about 10 minutes. Roll dough into an 11-inch circle on a lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto the 9-inch tart pan with removable bottom, letting excess dough hang over the edge. Ease dough into pan by gently lifting the edge of dough with your hand while pressing into corners and fluted sides of the pan with your other hand. Run a rolling pin over the top of the pan to remove any excess dough.

Wrap dough-lined pan loosely in plastic, place on a large plate, and freeze about 30 minutes until the dough is chilled and firm.

Adjust oven rack to middle position and heat oven to 375ºF (190ºC). Set dough-lined tart pan on a baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.

Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Remove weights and foil and let crust cool.

FOR THE BLUEBERRIES LEMON FILLING:

Adjust oven rack to middle position and heat oven to 350ºF (177ºC). Measure out 1 tablespoon lemon juice and set aside.

Whisk remaining lemon juice, lemon zest, egg and yolks, ⅓ cup honey, and pinch salt in a medium saucepan until smooth. Cook over medium-low heat, stirring constantly with a rubber spatula until the mixture thickens slightly and registers 165ºF, about 5 minutes.

Off heat, whisk in chilled butter until melted. Strain lemon curd through a fine-mesh strainer into a bowl, then gently stir in the cream with a rubber spatula.

Pour warm lemon curd into the cooled tart crust. Set tart on a baking sheet and bake for 10-12 minutes until filling is shiny and opaque and center jiggles slightly when shaken, rotating pan halfway through baking. Transfer tart with baking sheet to wire rack and let cool slightly.

Meanwhile, process blueberries in a food processor until smooth, about 2 minutes. Strain purée through a clean fine-mesh strainer into a medium saucepan, pressing on solids to extract as much liquid as possible (you should have about ¾ cup); discard solids. Whisk in remaining ¼ cup honey and ⅛ teaspoon salt. Whisk cornstarch and water together in a small bowl, then whisk into strained blueberry mixture. Bring to simmer over medium-low heat, stirring constantly, and cook until thickened slightly and registers 170ºF (76ºC), about 4 minutes. Off heat, whisk in reserved 1 tablespoon lemon juice.

Pour blueberry mixture evenly over cooled lemon filling. Tap the pan lightly on the counter to release any air bubbles, then refrigerate until the blueberry mixture is set and shiny, about 2 hours.

Remove the outer ring of the tart pan, slide a thin metal spatula between the tart and tart pan bottom and carefully slide tart onto serving patter or cutting board. Enjoy!

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Dark Chocolate Peanut Butter Tart

Yield: 10-12 SERVINGS

Prep time: 20 MIN

Cook time: 20 MIN

Total time: 30 MIN

A chocolate tart like this Dark Chocolate Peanut Butter Tart With Peanut Butter Whipped Cream is a great wee recipe to have up your sleeve – it is super easy to prepare in advance, and always, always a crowd pleaser. You could leave out the peanut butter and hit it with a big dollop of whipped cream, or just leave it as is, and sprinkle a little salt over the top to have a plain chocolate tart to make it super fancy. The possibilities are endless.

INGREDENTS:

FOR THE CHOCOLATE GRAHAM CRACKER CRUST:

2 sleeves (290g) graham crackers or similar biscuit

¼ cup (35g) cocoa powder

1 tsp vanilla bean paste

3 tbsp sugar

½ tsp salt

135g unsalted butter, melted

FOR THE DARK CHOCOLATE PEANUT BUTTER FILLING:

550g good quality dark chocolate

180g smooth peanut butter

40g unsalted butter, at room temperature

½ tsp salt

380g heavy cream

FOR THE PEANUT BUTTER WHIPPED CREAM:

½ cup (135g) smooth peanut butter

2 tbsp (25g) Granulated Sugar

½ cup (121g) heavy cream

½ tsp vanilla extract

 

DIRECTIONS:

TO MAKE THE CHOCOLATE GRAHAM CRACKER CRUST:

Preheat the oven to 350°F (180°C).

Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.

Evenly press the crust into a 9″ tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely.

 

TO MAKE DARK CHOCOLATE PEANUT BUTTER FILLING:

Place the chocolate, peanut butter, butter and salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until just shy of a simmer – you should see movement around the edges of the cream. Immediately pour the cream over the chocolate and butter, and cover the bowl with a lid or plate. Leave to sit for 5-6 minutes, then whisk vigorously to combine. The mixture will look like it has split to begin with but keep whisking – it will come together and go glossy.

Pour the chocolate filling into the cooled crust. Place in the fridge for 1½ -2 hours, or until the filling has set completely.

 

TO MAKE PEANUT BUTTER WHIPPED CREAM:

In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Watch carefully to ensure you do not split the cream. Scrape down the bowl if necessary. Add the vanilla and mix to combine.

Transfer to a piping bag fitted with a french star tip. Pipe blobs of peanut buttercream over the surface of the tart.

Refrigerate until ready to serve. Cut with a slightly warmed knife. Store leftovers in an airtight container in the fridge.

 

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DARK CHOCOLATE PEANUT BUTTER TART WITH PEANUT BUTTER WHIPPED CREAM

Yield: 10-12 SERVINGS

Prep time: 20 MIN

Cook time: 20 MIN

Total time: 30 MIN

A chocolate tart like this Dark Chocolate Peanut Butter Tart With Peanut Butter Whipped Cream is a great wee recipe to have up your sleeve – it is super easy to prepare in advance, and always, always a crowd pleaser. You could leave out the peanut butter and hit it with a big dollop of whipped cream, or just leave it as is, and sprinkle a little salt over the top to have a plain chocolate tart to make it super fancy. The possibilities are endless.

 

INGREDENTS:

FOR THE CHOCOLATE GRAHAM CRACKER CRUST:

2 sleeves (290g) graham crackers or similar biscuit

¼ cup (35g) cocoa powder

1 tsp vanilla bean paste

3 tbsp sugar

½ tsp salt

135g unsalted butter, melted

FOR THE DARK CHOCOLATE PEANUT BUTTER FILLING:

550g good quality dark chocolate

180g smooth peanut butter

40g unsalted butter, at room temperature

½ tsp salt

380g heavy cream

FOR THE PEANUT BUTTER WHIPPED CREAM:

½ cup (135g) smooth peanut butter

2 tbsp (25g) Granulated Sugar

½ cup (121g) heavy cream

½ tsp vanilla extract

 

DIRECTIONS:

TO MAKE THE CHOCOLATE GRAHAM CRACKER CRUST:

Preheat the oven to 350°F (180°C).

Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.

Evenly press the crust into a 9″ tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely.

 

TO MAKE DARK CHOCOLATE PEANUT BUTTER FILLING:

Place the chocolate, peanut butter, butter and salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until just shy of a simmer – you should see movement around the edges of the cream. Immediately pour the cream over the chocolate and butter, and cover the bowl with a lid or plate. Leave to sit for 5-6 minutes, then whisk vigorously to combine. The mixture will look like it has split to begin with but keep whisking – it will come together and go glossy.

Pour the chocolate filling into the cooled crust. Place in the fridge for 1½ -2 hours, or until the filling has set completely.

 

TO MAKE PEANUT BUTTER WHIPPED CREAM:

In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Watch carefully to ensure you do not split the cream. Scrape down the bowl if necessary. Add the vanilla and mix to combine.

Transfer to a piping bag fitted with a french star tip. Pipe blobs of peanut buttercream over the surface of the tart.

Refrigerate until ready to serve. Cut with a slightly warmed knife. Store leftovers in an airtight container in the fridge.

 

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BLUEBERRY LEMON CURD TART

Yield: 8 SERVINGS

Prep time: 2 HR

Cook time: 30 MIN

Total time: 5 HR

This layered, summery tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling.

 

INGREDIENTS:

FOR THE PIE CRUST:

1 large egg yolk

1 tablespoon heavy cream

½ teaspoon vanilla extract

⅓ cup confectioners’ sugar

1 ¼ cups (6 ¼ ounces) all-purpose flour

¼ teaspoon salt

8 tablespoons unsalted butter, cut into ¼-inch pieces and chilled

FOR THE BLUEBERRIES LEMON FILLING:

¼ cup lemon zest plus ½ cup juice (4 lemons)

1 large egg plus 5 large yolks

⅓ cup plus ¼ cup honey

Salt

4 tablespoons unsalted butter, cut into 4 pieces and chilled

2 tablespoons heavy cream

1 recipe Classic Tart Crust (*scroll down for recipe), partially baked and cooled

10 ounces (2 cups) blueberries

2 tablespoons cornstarch

2 tablespoons water

 

DIRECTIONS:

TO MAKE THE PIE CRUST:

Whisk egg yolk, cream, and vanilla together in a bowl. Process flour, powdered sugar and salt in a food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With process running, add egg yolk mixture and process until the dough just comes together, about 12 seconds.

Form dough into a 6-inch disk, wrap tightly in plastic wrap and refrigerate for 1 hour.

Let chilled dough sit on the counter to soften slightly, about 10 minutes. Roll dough into an 11-inch circle on a lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto the 9-inch tart pan with removable bottom, letting excess dough hang over the edge. Ease dough into pan by gently lifting the edge of dough with your hand while pressing into corners and fluted sides of the pan with your other hand. Run a rolling pin over the top of the pan to remove any excess dough.

Wrap dough-lined pan loosely in plastic, place on a large plate, and freeze about 30 minutes until the dough is chilled and firm.

Adjust oven rack to middle position and heat oven to 375ºF (190ºC). Set dough-lined tart pan on a baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.

Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Remove weights and foil and let crust cool.

 

FOR THE BLUEBERRIES LEMON FILLING:

Adjust oven rack to middle position and heat oven to 350ºF (177ºC). Measure out 1 tablespoon lemon juice and set aside.

Whisk remaining lemon juice, lemon zest, egg and yolks, ⅓ cup honey, and pinch salt in a medium saucepan until smooth. Cook over medium-low heat, stirring constantly with a rubber spatula until the mixture thickens slightly and registers 165ºF, about 5 minutes.

Off heat, whisk in chilled butter until melted. Strain lemon curd through a fine-mesh strainer into a bowl, then gently stir in the cream with a rubber spatula.

Pour warm lemon curd into the cooled tart crust. Set tart on a baking sheet and bake for 10-12 minutes until filling is shiny and opaque and center jiggles slightly when shaken, rotating pan halfway through baking. Transfer tart with baking sheet to wire rack and let cool slightly.

Meanwhile, process blueberries in a food processor until smooth, about 2 minutes. Strain purée through a clean fine-mesh strainer into a medium saucepan, pressing on solids to extract as much liquid as possible (you should have about ¾ cup); discard solids. Whisk in remaining ¼ cup honey and ⅛ teaspoon salt. Whisk cornstarch and water together in a small bowl, then whisk into strained blueberry mixture. Bring to simmer over medium-low heat, stirring constantly, and cook until thickened slightly and registers 170ºF (76ºC), about 4 minutes. Off heat, whisk in reserved 1 tablespoon lemon juice.

Pour blueberry mixture evenly over cooled lemon filling. Tap the pan lightly on the counter to release any air bubbles, then refrigerate until the blueberry mixture is set and shiny, about 2 hours.

 

Remove the outer ring of the tart pan, slide a thin metal spatula between the tart and tart pan bottom and carefully slide tart onto serving patter or cutting board. Enjoy!

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