Lemon Cream Tart with Fresh Blueberries

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In their 1989 cookbook classic The New Basics, Rosso and Lukins write, “For every chocoholic in the world, there must be one lemonphile.” I am that one. If I could put lemons in everything, I shamelessly would (and shamelessly do). I love lemons. I also love creamy desserts and have so much love for cookies that I can’t keep them in the house. Because this tart combines all three, its clearly one of my favorites and, now you know, the way to quickly becoming my new best friend. Using my Mamaw’s nut cookie crust recipe, the combination of a cool creamy filling, subtly sour blueberries, and zesty lemon turns this simple tart into a crowd pleaser—even if you’re not a lemonphile.

This tart works well because of the balance between the berries and lemon. It’s all about volume or, in other words, the intensity of the flavor of each ingredient. Lemons are loud when it comes to its flavor volume while berries are a bit on the quiet side. Because no cooking is required for the filling, this tart also comes together very quickly making it perfect for that summer barbecues you almost forgot about. Lemon enhances many flavors, so it pairs nicely with any type of berries. For a twist, instead of blueberries, try topping this tart with roasted strawberries or sliced kiwi.

What is A blind baking?

Making homemade tart crust may seem intimidating, especially when it comes words like “blind baking”. But you don’t scare easily. And with anything, the process becomes much easier and faster after a few tries. You’ll discover the results are well worth the practice.

Blind baking just means that you’re baking the crust before you add the filling. To blind bake this tart crust, press in your crust and then line it with parchment or aluminum foil. Weigh it down with something, like pie weights, uncooked rice or uncooked beans, so that the bottom doesn’t puff and the sides don’t slouch as you bake it.

Once the crust is set — and you’ll know because the edges will turn golden brown —remove foil and the weights and let the crust bake a little longer. Look for the bottom to turn a light golden. It should take no more than 15 or 20 minutes.

Huzzah! You’ve just completed a blind bake! I love using a 9-inch fluted tart pan with a removable bottom, and pie weights when I make this recipe.

tips for making creamy lemon tart

Fruit tarts, like this one, follow a simple formula – an open, sturdy, sweet crust + filling + fruit. The full recipe is below, but here are some tips to ensure your Lemon Cream Tart turns out perfectly each time.

Short crust pastry like the nut cookie crust used in this recipe will puff up during your blind bake. Use pie weights (see above) or prick the crust all over with a fork just before putting in the oven. Use the back of a spoon to smooth down the crust if it puffs up a bit after baking.
I don’t typically suggest this when it comes to baking tart shells, but because the fat content is a bit on the lower side, you may want to lightly coat your tart pan with cooking spray before pressing in your pastry. It’ll help with the release.
Bake the unfilled tart shell in the middle of your oven. Once baked, the shell should shrink away from the sides of the pan. When the tart is completely cool, remove the outside ring but keep the tart on the bottom pan. It’ll be easier to serve that way.
Since you will be using the peel, be sure to scrub your lemon under hot water to remove the wax.
The lemon zest adds a totally different dynamic than lemon juice. Juice adds tartness and the zest adds a mellow, perfumed flavor. To zest the lemon, rub the lemon with a fine grater 2 to 3 times to remove the zest. Be careful not to rub too much and get the bitter white pith.
The secret weapon to getting gleaming, Instagram-worthy berries atop your tart is jelly. Microwave ¼ to ½ cup of apple jelly for 30 seconds, until liquid. Toss with berries in large bowl, and then spoon over the filling. Chill in the refrigerator for at least 1 hour until the jelly has set.

useful tool for making lemon tart

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Yield: 8

Author: Sweet Tea & Fried Pies