Blueberry Lemon Custard Tart
Hearts in My Oven
Hearts in My Oven
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Ingredients

  • Adapted: Technicolor Kitchen & Taste of Home Baking| Yields: 1 – 12in
  • tart| Level: Easy-Intermediate | Total Time: 2 hours
  • 2 ½ cups all purpose flour
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • 2 large egg yolks
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 ½ cup whole milk
  • 1 teaspoon vanilla extract
  • ¼ cup lemon curd
  • ½ cup strawberries, hulled & sliced
  • 1 tablespoon lemon zest
  • 2 tablespoons fruit jam
  • ½ teaspoon hot water
  • In a medium bowl, whisk together flour and salt.
  • Bake for 25 minutes, or until light brown. Let crust cool completely.
  • In a medium bowl, lightly beat egg yolks.
  • In a small saucepan, add the sugar and cornstarch.
  • While stirring constantly, bring mixture to a gentle boil for 2 minutes.
  • Top with blueberries.

Instructions

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