Best 3 Blueberry Tart With Lime Curd Recipes

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Indulge in a delightful symphony of flavors with our tantalizing blueberry tart recipe featuring a luscious lime curd filling. This delectable treat combines the vibrant sweetness of blueberries with the tangy zest of limes, creating a perfect balance that will tantalize your taste buds. The recipe includes detailed instructions for making the buttery, flaky tart crust from scratch, ensuring a golden-brown and crispy base for your culinary masterpiece. Additionally, we provide a step-by-step guide for crafting the velvety smooth lime curd, which adds a burst of citrusy goodness to complement the succulent blueberries. Whether you're a seasoned baker or a novice in the kitchen, this recipe is meticulously crafted to guide you through the process of creating this stunning dessert that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

LIME CURD TART



Lime Curd Tart image

I like lime curd with character. Lime curd is wonderful on a slice of toast, for dipping long-stemmed strawberries in, or to serve with pound cake and fresh fruit. Here we use it to fill a prebaked tart shell. Grating the zest in the food processor is very quick. Lime curd lasts for weeks in the refrigerator.

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 1 (9 or 10-inch) tart

Number Of Ingredients 10

3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
4 limes at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  • Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
  • Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
  • Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

LIME CURD TARTS WITH SUMMER BERRIES



Lime curd tarts with summer berries image

Treat your guests to a sophisticated tangy tart with crisp, patisserie pastry and a creamy filling

Provided by Mary Cadogan

Categories     Dessert, Dinner

Time 55m

Number Of Ingredients 11

250g plain flour , plus extra for dusting
140g butter , cut into small pieces
85g caster sugar
1 egg , beaten
juice 6-8 limes (about 175ml), zest of 3
175g caster sugar
200g butter , cut into small pieces
3 large eggs , beaten
750g summer berries , including small strawberries, redcurrants, raspberries and blueberries or blackberries
300ml pot double cream
icing sugar , for dusting

Steps:

  • To make the pastry, tip the flour, butter and sugar into the bowl of a food processor and process until fine crumbs form. Add the egg and 1 tbsp cold water, and mix until the dough comes together. Turn out onto a sheet of cling film, wrap and chill for 20 mins.
  • Heat oven to 190C/170C fan/gas 5. Cut the dough into 8 equal pieces. Roll out each piece on a lightly floured surface and line 8 individual 10cm tart tins. Set on a large baking sheet and chill again for 20 mins.
  • Line the pastry cases with baking parchment (paper muffin cases are perfect) and baking beans, and bake blind for 10 mins. Remove the paper and beans, and bake for a further 10 mins until golden brown and crisp. Trim the pastry edges using a small, sharp knife.
  • To make the lime curd, put the zest of 2 limes, all the juice, sugar and butter in a heatproof bowl set over a pan of gently simmering water. Stir until the sugar has dissolved and the butter is melted.
  • Stir in the eggs and continue to gently cook until the mixture has thickened enough to coat the back of a spoon. Pour the curd carefully into the pastry cases and sprinkle with remaining lime zest. Leave to cool.
  • Prepare the fruits, halving the strawberries (if necessary) and mixing everything together. Whip the cream lightly. Set a tart on each plate with a spoonful of cream and heap of fruit on the side. Dust with icing sugar before serving.

Nutrition Facts : Calories 806 calories, Fat 59 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

BLUEBERRY TARTLETS WITH LIME CURD



Blueberry Tartlets With Lime Curd image

This recipe came from an old Bon Appetit...great for making ahead and great for summer berries...Looks impressive...

Provided by Little Suzy Homemak

Categories     Tarts

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup sugar
1/3 cup fresh lime juice
4 large egg yolks
5 tablespoons unsalted butter, cut into 1/2 inch cubes
1 1/2 teaspoons lime zest
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2 inch cubes
3 tablespoons chilled whipping cream
1 large egg yolk
1 1/2 pints blueberries
1 tablespoon sugar

Steps:

  • For the Curd: Whisk sugar and lime juice in heavy medium saucepan to blend. Whisk in yolks, then butter. Cook over medium low heat until thick, smooth and just beginning to bubble, stirring constantly, about 8 minutes. Remove from heat. Mix in lime peel. Transfer to a small bowl. Press plastic wrap onto surface of curd. Refrigerate until cold, at least 4 hours. (Can be made 4 days ahead. Keep refrigerated.).
  • For the Crust: Blend flour, sugar and salt in processor for 5 seconds. Add cut and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and egg yolk. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Shape dough into a log. Cut crosswise into 8 equal rounds. Press each round over bottom and up sides of 3 3/4x 3/4 inch tartlet pans with removable bottoms. Pierce crusts with fork. Chill at least 1 hour and up to 1 day.
  • For the Topping: Place 1/2 cup blerries and sugar in heavy small saucepan. Using fork, mash berries coarsely. Cook mixture over medium heat until beginning to simmer, stirring often, about 5 minutes. Using a rubber spatula, push as much of mixture as possible through strainer set over medium bowl. Mix remaining berries into strained berries. Set topping aside.
  • Preheat oven to 375 degrees. Bake tartlet crusts until lightly golden, pressing any bubbles with back of a fork, about 15 minutes. Cool crusts completely on rack.
  • Spread curd in crusts. Spoon blueberry topping over. (Can be prepared a day ahead. Let stand at room temperature up to 2 hours or refrigerate up to 1 day.).

Nutrition Facts : Calories 411.2, Fat 24, SaturatedFat 14.2, Cholesterol 172.6, Sodium 83.9, Carbohydrate 46.1, Fiber 2, Sugar 24.6, Protein 4.9

Tips:

  • Use a deep-dish tart pan to ensure that the filling does not spill over.
  • Make sure the butter is cold and cubed before adding it to the flour mixture. This will help to create a flaky crust.
  • When making the blueberry filling, gently toss the blueberries with the sugar and cornstarch. This will help to prevent the blueberries from bursting.
  • Bake the tart until the crust is golden brown and the filling is bubbling.
  • Allow the tart to cool completely before serving. This will help the filling to set.

Conclusion:

This blueberry tart with lime curd is a delicious and refreshing dessert that is perfect for any occasion. Follow these tips to ensure that your tart turns out perfectly.

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