Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Blueberry Curd Tart

by Chris Salicrup and Rie McClenny featured in How To Make Geometric Pies By Lokokitchen

Inspired by


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
  • ½ teaspoon
  • 8 tablespoons
    unsalted butter, 1 stick, melted

Blueberry Curd

  • 1 ½ cups
    blueberry (150 g)
  • 1 tablespoon
  • 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
    Calories 512
    Fat 30g
    Carbs 53g
    Fiber 4g
    Sugar 31g
    Protein 8g

Estimated values based on one serving size.



  1. In the bowl of a food processor, add the walnuts, and pulse until coarsely ground.
  2. Add the flour, sugar, cinnamon, and salt, and pulse until finely ground.
  3. Add the butter and pulse until the mixture comes together and holds when compressed.
  4. 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.
  5. Preheat the oven to 350˚F (180˚F).
  6. Bake for 20-25 minutes.
  7. Add the blueberries and water to a medium saucepan and bring to a boil over high heat.
  8. Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes.
  9. Strain the blueberry mixture through a fine-mesh sieve into a small bowl.
  10. Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly.
  11. Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated.
  12. Continue whisking until the curd begins to thicken, 5-8 minutes.
  13. Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.
  14. Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes.
  15. Chill the tart in the refrigerator overnight.
  16. Slice the kiwis into desired shapes and arrange on top of the chilled tart.
  17. Enjoy!




More like this