Can I use a different type of berry for this tart?

Absolutely! Raspberries work beautifully as a substitute for blueberries in this recipe. Strawberries and blackberries can also be delicious alternatives, though you might need to adjust the sugar slightly depending on the sweetness of your berries.

What can I do if my crust is crumbling when I try to press it into the pan?

If your crust mixture seems too dry and crumbly, add an additional tablespoon of melted butter. Make sure to press it firmly into the pan using the flat bottom of a measuring cup. The warmth from your hands can also help bind the dough together as you work.

Why didn't my filling set properly?

The most common reason is underbaking or using fat-free sweetened condensed milk. Make sure you're using full-fat sweetened condensed milk, and while you don't want to overbake, ensure the filling just barely stops jiggling in the center before removing from the oven. Remember, it will continue to set as it chills.

Can I make this tart without a tart pan?

Yes! A 9-inch pie dish works well as a substitute, though slicing might not be quite as neat. You can also use a square baking pan to make bar versions of this dessert, adjusting baking time as needed until the center is just set.

Lemon Blueberry Tart Recipe

Description

This Lemon Blueberry Tart is a perfect harmony of tangy lemon and sweet blueberry flavors on a buttery shortbread crust. The creamy filling swirled with homemade blueberry sauce creates a stunning dessert that’s as delicious as it is beautiful. With a balance of sweetness and zest, this treat is ideal for any occasion!

Ingredients

Units Scale

Blueberry Sauce

1 teaspoon cornstarch
2 teaspoons lemon juice (or water)
1 cup (140g) fresh or frozen blueberries (do not thaw)
2 teaspoons granulated sugar

Shortbread Crust

1/2 cup (8 Tbsp; 113g) unsalted butter, melted
1/4 cup (50g) granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (125g) all-purpose flour (spooned & leveled)

Filling

1 (14 ounce weight) can full-fat sweetened condensed milk
6 Tablespoons (90ml) lemon juice (about 2 lemons)
1 teaspoon lemon zest (1 lemon)
1 large egg yolk

Optional Garnishes

Lemon slices
Fresh blueberries
Leftover blueberry sauce
Whipped cream

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Instructions

Make the Blueberry Sauce:
Using a fork, mix the cornstarch and lemon juice together in a small bowl until fully dissolved. Set aside. In a small saucepan over medium heat, combine blueberries and sugar. Stir occasionally for 3 minutes, mashing the blueberries against the pan. Stir in the cornstarch mixture and cook for 2 more minutes, stirring until the sauce thickens. Remove from heat and let it cool at room temperature. This makes about 1/2 – 2/3 cup of sauce, and you will use half for swirling. Reserve the remaining sauce for garnish.
Preheat the Oven:
Preheat your oven to 350°F (177°C).
Prepare the Crust:
In a medium bowl, mix the melted butter, sugar, vanilla extract, and salt until combined. Add the flour and stir until the dough forms. The dough will be thick and slightly greasy. Press the dough evenly into a 9-inch tart pan with your hands or a silicone spatula, ensuring the crust covers the bottom and sides evenly. You can use the bottom of a measuring cup to press this down firmly if needed.
Bake the Crust:
Bake the crust for 15 minutes or until the edges turn light golden brown. Remove from the oven and use a fork to poke holes all over the surface to help the filling stick. Set aside.
Make the Filling:
In a bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and the egg yolk until smooth. Pour the mixture into the warm baked crust. Stir the reserved blueberry sauce to loosen it, warming it slightly if it has thickened. Drop spoonfuls of sauce onto the filling, then swirl gently using a toothpick or knife for a marbled effect. Gently wiggle the tart pan to settle the filling and sauce into an even layer.
Bake the Tart:
Bake for 17-19 minutes, just until the center is set and no longer jiggles when lightly tapped. Avoid over-baking to maintain a creamy texture.
Cool and Chill:
Place the tart on a cooling rack to cool completely at room temperature. Once cooled, refrigerate the tart uncovered for at least 2 hours, or up to 1 day. If you’re refrigerating for more than 2 hours, cover the tart to prevent it from drying out.
Serve:
Once chilled, remove the tart from the pan if it has removable sides. Slice and serve with optional garnishes like lemon slices, blueberries, or whipped cream. Any leftovers can be stored tightly covered in the refrigerator for up to 1 week.

Notes

Make Ahead Instructions: The tart can be baked, cooled, and refrigerated up to a day in advance. However, you must pour the filling onto a warm crust, so do not pre-bake the crust separately.
Freezing Instructions: Freeze the fully baked and cooled tart for up to 3 months. Thaw overnight in the refrigerator before serving.
Blueberry Sauce Tip: If you prefer a smooth filling, strain the blueberry sauce through a fine mesh sieve to remove any lumps.
Equipment Suggestions: For best results, use a 9-inch tart pan. A pie dish can work, but the presentation will be less tidy.

Nutrition

Serving Size: 1 slice (approx. 1/10 of tart)
Calories: 320
Sugar: 26g
Sodium: 105mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg