Blueberry Curd Tart
featured in How To Make Geometric Pies By Lokokitchen
Tangy and sweet, this Blueberry Curd Tart is the perfect dessert for any occasion! With a buttery crust and a smooth, creamy filling, this tart is sure to be a crowd-pleaser.
Tasty Team
97% would make again
Inspired by lokokitchen.com
Ingredients
for 8 servings
Tart Shell
- 1 cup walnut (100 g)
- 1 cup all-purpose flour (125 g)
- ½ cup powdered sugar (60 g)
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 8 tablespoons unsalted butter, 1 stick, melted
Blueberry Curd
- 1 ½ cups blueberry (150 g)
- 1 tablespoon water
- 2 large eggs
- 2 large egg yolks
- ¾ cup granulated sugar (150 g)
- ½ cup lemon juice (120 mL)
- 2 teaspoons corn starch
- 3 tablespoons unsalted butter, cubed
- 3 tablespoons extra virgin olive oil
- 8 kiwis, skins removed
Nutrition Info
- Calories 543
- Fat 34g
- Carbs 54g
- Fiber 4g
- Sugar 32g
- Protein 9g
Estimated values based on one serving size.
Preparation
- In the bowl of a food processor, add the walnuts, and pulse until coarsely ground.
- Add the flour, sugar, cinnamon, and salt, and pulse until finely ground.
- Add the butter and pulse until the mixture comes together and holds when compressed.
- Press the mixture into a 9-inch (23-cm) round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour.
- Preheat the oven to 350˚F (180˚F).
- Bake for 20-25 minutes.
- Add the blueberries and water to a medium saucepan and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes.
- Strain the blueberry mixture through a fine-mesh sieve into a small bowl.
- Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly.
- Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated.
- Continue whisking until the curd begins to thicken, 5-8 minutes.
- Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.
- Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes.
- Chill the tart in the refrigerator overnight.
- Slice the kiwis into desired shapes and arrange on top of the chilled tart.
- Enjoy!
- All your favorite recipes, stored in one place. Download the Tasty app and never lose a recipe again.
Inspired by lokokitchen.com