Blueberry Lemon Cream Tarts Food

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Blueberry Lemon Cream Tarts image

We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the filling.

Categories     Berry     Citrus     Dessert     Bake     Cocktail Party     Picnic     Cream Cheese     Blueberry     Lemon     Vanilla     Summer     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 individual tarts

Number Of Ingredients 11

1 cup graham cracker crumbs
1 1/2 tablespoons granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
2 tablespoons packed light brown sugar
1/4 cup sour cream
1/4 teaspoon vanilla
4 oz cream cheese, softened
1/2 teaspoon finely grated fresh lemon zest
1 1/3 cups blueberries (6 ounces)
Confectioners sugar for dusting
Special equipment: 4 (3 3/4-inch) nonstick fluted tart pans or 4 (8-ounces) ramekins


  • Preheat oven to 350°F with a baking sheet on middle rack.
  • Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)
  • Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)
  • While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.
  • Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.


Lemon-Blueberry Tart image

This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

6 lemons, scrubbed
2 cups granulated sugar
Superfine sugar, for coating
All-purpose flour, for dusting
Easy Pate Sucree for Tarts
Lemon Curd for Lemon-Blueberry Tart
1 cup creme fraiche
2 tablespoon confectioners' sugar
1 cup blueberries, washed and picked over
3 tablespoons apricot jam


  • Make the candied lemon zest: Using a vegetable peeler, remove zest from lemons in vertical strips. Use a knife to remove any white pith; cut zest into thin strips as thinly as possible. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Drain zest and let cool on a wire rack. Place superfine sugar in a small bowl, add zest, and toss to coat. Using a fork, shake to remove any excess sugar. Store in an airtight container for up to several weeks.
  • Lightly flour a clean work surface. Roll out pate sucree to a 13-inch round and fit dough into the bottom and 2 inches up the sides of an 8-inch springform pan. Trim excess dough around the perimeter with a paring knife. Freeze until firm, about 40 minutes.
  • Preheat oven to 425 degrees. Place pan on a baking sheet. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights and continue baking until crust is light golden-brown, about 15 minutes more. Transfer to a cooling rack. Reduce oven temperature to 375 degrees. Spread lemon curd in tart shell and return to oven until curd is bubbling, 30 to 40 minutes. Transfer to a cooling rack and let cool to room temperature. Chill until firm, about 6 hours.
  • Whisk together creme fraiche and confectioners' sugar in a medium bowl until stiff peaks form. Dollop mixture onto cooled tart.
  • Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium-low heat, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam. Pile blueberries on top of tart. Garnish with 1 tablespoon candied lemon zest (reserve remaining for another use) and serve.


Lemon Blueberry Tart image

You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. -Erin Chilcoat, Somerset, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg yolk
2 tablespoons cold water
1 teaspoon vanilla extract
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
4 large egg yolks
4 teaspoons grated lemon zest
Dash salt
2 cups fresh blueberries
1/2 cup blueberry spreadable fruit


  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.

Nutrition Facts : Calories 308 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 161mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.


Blueberry-Lemon Tart image

Provided by Tyler Florence

Categories     dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon
4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (about 5 lemons)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries


  • To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
  • Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
  • To bake the shell, heat the oven to 350 degrees F.
  • Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
  • Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.


Blueberry Cream Tart image

Provided by Food Network

Categories     dessert

Time 2h55m

Yield 1 (10-inch) tart

Number Of Ingredients 12

1 1/2 cups flour
1/4 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened
1 egg yolk
Blueberry Bavarian cream, recipe follows
4 cups blueberries
2 cups milk (not skim)
1/2 vanilla bean, split lengthwise
2 1/2 teaspoons powdered gelatin
2 tablespoons cold water
6 egg yolks
2/3 cup sugar


  • Put the flour in a large bowl. Add the sugar and mix. Make a well in the center and place the butter and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined, then work the butter-egg mixture into the flour-sugar mixture until combined but still loose. The dough will be crumbly, but when you squeeze a handful, it should hold together.
  • Sprinkle the dough into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes, or covered, up to 3 days. Heat the oven to 400 degrees. Bake until light golden brown, 20 to 25 minutes. Let cool before filling.
  • Blueberry Bavarian Cream: Pick over the blueberries, setting aside the best ones to make a circle around the edge of the finished tart. (You'll need about 1 cup.) Heat the milk and vanilla bean in a saucepan over medium heat just until it boils. Immediately turn off the heat and set aside to infuse for 10 minutes. Combine the gelatin and water in a small bowl, and let dissolve, stirring occasionally, until no dry spots remain.
  • Whisk the egg yolks and sugar together in a bowl. Whisking constantly, slowly pour the still-hot milk mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough. When it is ready, quickly remove it from the heat.
  • Meanwhile, fill a large bowl with ice water half way. Strain the mixture into a medium bowl to smooth it and remove the vanilla bean. Pour off 1 cup of this mixture (Anglaise) into a large bowl and set aside. Place the medium bowl containing the remainder of the mixture in the ice water and let cool, stirring often. Add the gelatin to the cup of hot Anglaise in the large bowl and mix until completely dissolved, creating a Bavarian cream. Working quickly, fold the larger amount of berries into the Bavarian cream and spoon the mixture into the center of the tart shell. Spread until smooth and even. Before the filling cools completely, arrange the reserved berries around the edge of the tart to form a rim. Chill at least 2 hours and serve in slices, pouring a bit of the Anglaise next to each side.


Blueberry-Lemon Tart image

Categories     Cookies     Bake     Blueberry     Lemon     Chill     Pastry

Yield serves 6 to 8

Number Of Ingredients 14

1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch of salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 egg, separated
2 tablespoons ice water
4 eggs
1 1/2 cups sugar
1/4 cup heavy cream
1 cup fresh lemon juice, about 5 lemons
Zest of 1 lemon
1 pint blueberries


  • To make the pastry, pulse the flour, sugar, and salt together in a food processor. Put in the chunks of butter, a little at a time, and pulse just until the dough resembles cornmeal. Add the egg yolk and the ice water; pulse again for a second just to pull the dough together. Wrap the dough tightly in plastic and let it rest and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350°F. Using a rolling pin, roll the dough out on a lightly floured surface to a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 10 1/2-inch tart pan with a removable bottom. Press the dough into the scalloped edges of the pan and fold the excess dough inside to reinforce the rim.
  • Put the tart pan on a cookie sheet and prick the bottom of the dough with a fork. Bake for 20 minutes. Lightly beat the egg white and brush the bottom and sides of the dough with it to seal any tiny holes. Bake for another 10 minutes.
  • To make the lemon curd filling, whisk together the eggs, sugar, heavy cream, lemon juice, and zest. Pour the mixture into the tart shell. Spread the blueberries on top of the filling; they will float around and find their own space. Bake for 20 to 25 minutes. The curd will jiggle slightly when done. Carefully lift the tart out of the ring, then slide it off the base onto a plate. Cool to room temperature and slice.


Little blueberry cream tarts image

You can either serve these dainty tarts for tea or turn them into a full-blown dessert

Provided by Angela Nilsen

Categories     Afternoon tea, Dessert, Dinner, Treat

Time 45m

Yield Makes about 20

Number Of Ingredients 8

100g butter , softened
100g golden caster sugar
100g blanched hazelnut , ground finely in a food processor
250g tub mascarpone
2-3 tbsp milk
3 tbsp lemon curd (Duchy Orignals organic traditional is especially good)
25g golden caster sugar
2 x punnets blueberry


  • Preheat the oven to fan 160C/ conventional 180C/gas 4. Lightly butter two 12-hole bun tins (no need if using non-stick). Beat the butter and sugar together with a wooden spoon for a minute or two until soft and creamy. Mix in the hazelnuts.
  • Put a heaped teaspoon of the mixture into each tart tin. Bake for about 10 minutes until golden and risen slightly up the sides of each tin. Leave to cool in the tins for about 5 minutes or until the mixture is firm enough to remove, then ease each tart from the tins with a small knife and put on to a sheet of kitchen paper as the bases are quite buttery. (The tart cases can be made up to 1 day ahead to this stage and stored in an airtight tin in a cool place.)
  • For the blueberries, put the sugar in a small pan with 1 tbsp water. Put over a low heat until the sugar has dissolved, then turn up the heat a bit and bubble gently until syrupy, about 30 seconds only. Take off the heat and tip in the blueberries. Stir gently just to coat the berries in the syrup - you want to keep them whole - then leave to cool.
  • Beat the mascarpone with enough milk to make a soft creamy mixture, a bit like whipped cream. Lightly stir in the lemon curd so it ripples - it looks nice if it's not fully stirred in. You now have a choice. For a teatime treat: Spoon a little of the mascarpone mixture into each tart case, then spoon over a few of the syrupy blueberries. For a pretty dessert: Spoon half of the syrupy blueberries into a bowl and set aside. Cook the ones left in the pan gently for a few minutes just to burst and soften the berries - you will get lots of juices. Using a wooden spoon, press them through a sieve into a bowl to make a sauce. Cool. Ripple a spoonful of the sauce into the mascarpone mixture, then spoon a little into each tart case. Pile the whole syrupy blueberries on top. Do this no more than an hour ahead - less on a warm day, as they soften. For each serving, put 3 of the tarts in the middle of a plate and spoon over a little sauce. Serve the rest of the sauce separately.

Nutrition Facts : Calories 179 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.15 milligram of sodium

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Top Asked Questions

What is in a lemon-blueberry tart?
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.
What can I use instead of pastry cream for blueberry pie?
Lemon blueberry tart - Use lemon curd instead of pastry cream in the tart. Alternatively, add 2 tablespoons of lemon juice to the pastry cream while whipping. You can also add 1 teaspoon lemon zest too. Blueberry pie - is made using a double pie crust to line the bottom and top of the tart instead of the shortbread crust.
How do you make blueberry tarts with mascarpone cream?
Evenly divide the blueberry filling to each of the 6 tarts (on baking sheet), and bake at 400 degrees for about 30 minutes. Remove from oven and let tarts cool completely. For Lemon Mascarpone Cream: With a hand or stand mixer, whisk together the mascarpone, sugar and extract until fluffy.
Are blueberry tarts as easy as pie?
These Blueberry Tarts are as easy as pie, and taste even better! Topped with a delicious Lemon Mascarpone Cream, this easy blueberry tart recipe is the perfect dessert for any occasion.

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