Lemon Blueberry Tart!
A creamy lemon blueberry tart with a biscuit base, lemon filling with a blueberry coulis swirl and whipped cream on top - perfect summer bake.
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Servings: 12 slices
Ingredients
Blueberry Coulis
- 1 tbsp cornflour
- 1 tbsp lemon juice
- 150 g blueberries
- 2 tbsp caster sugar
Biscuit Base
- 300 g digestives
- 150 g unsalted butter (melted)
Lemon Filling
- 397 g condensed milk
- Juice of 2 lemons
- Zest of 2 lemons
- 2 egg yolks
- extra blueberries
Decoration
- 100 ml double cream
- 1 tbsp icing sugar
- lemon zest
Instructions
- Preheat the oven to 190ºc/170ºc fan and grab a 9" loosed bottomed tart tin
- Add blueberry mix to a pan, mash with a fork and heat until softened for 5 minutes and then leave to the side
- Mix the blitzed biscuits to a fine crumb and mix through melted butter
- Press into base and sides of a 9” loose bottomed tart tin
- Whisk egg yolks until broken down and smooth
- Whisk in condensed milk until smooth
- Add lemon juice/zest until smooth and pour into tin
- Swirl through blueberry coulis, I dollop in teaspoons and then swirl with a cake skewer
- Sprinkle on some extra blueberries
- Bake in the oven for 12-15 minutes and then cool fully in the tin. Set in the fridge for 1-2 hours
- Whip together the double cream and icing sugar to soft peaks and then pipe onto the tart
- Sprinkle over some extra lemon zest for decoration
Notes
- This recipe will last 3+ days in the fridge
- You can freeze this recipe for 3+ months
- You can swap the blueberries to any other berry such as strawberries, raspberries or blackberries.
- If you want to make a pastry base instead, find a recipe here
- I used this tart tin for this recipe