Here it is mid- June and I wake up to grey drizzling skies…in SAN DIEGO!?!?. Gloomy, cold, bleak. Its summer!!! What is going on!?! Okay, rant over. In order to cheer myself up I made this bright and summery dessert. This is a two toned Blueberry Lemon tart, with a toasted coconut and graham cracker crust. Although the filling is a lovely creamy sweet tart flavor, the crust is the secret weapon of this dessert. It is nutty, sweet and has a delicious tropical caramel flavor of the toasted coconut. It is in fact my favorite tart crust.
Lets get back to this amazingly scrumptious filling, it is made with a sweetly sour layer of lemon curd, followed by another layer of blue berry curd. This tart is just that fresh and tart as the lemons hit your taste buds. you pucker ever-so-slightly , however not to feat this is followed by the sweet fruity and creamy blueberry curd. This tart tastes great all on its own but also pairs well with whipped cream and fresh fruit.
Blueberry Lemon Tart
Equipment
- tart pan with removable bottom
- Blender or food processor
Ingredients
Blueberry curd
- 1 pint Blueberries
- 2 TBSP Lemon Juice
- 1/2 cup Sugar
- 3 Eggs
- 1/4 cup water
- 1 TBSP Unflavored gelatin powder
- 6 TBSP Butter
- 1/4 tsp Salt
Lemon Curd
- 4 Lemons
- 1/2 cup Sugar
- 3 Eggs
- 1 packet Gelatin (powdered) about 1 tablespoon
- 1/4 cup water
- 6 TBSP Butter
- 1/4 tsp salt
Graham Cracker and Toasted Coconut Crust
- 1 1/4 cup Graham Cracker Crumbs( 9-10 graham crackers processed
- 1/3 cup Sugared Coconut or Toasted Coconut
- 1/2 cup Butter (1 stick)
Instructions
Blueberry Curd
- Add blueberries, lemons, and sugar to your blender and blend the ingredients together until well combined, and all the sugar has dissolved. Rinse your blender, and make sure all the water is emptied from the bottom.
- Add eggs one at a time until well combined
- Add the blueberry mixture to a medium sized sauce pan and heat on low. If you have a thermometer you will want to take the blueberry mixture off the heat once it has reached 165 degrees. Otherwise the eggs will scramble and you do not want that.
- Pour the Gelatin in 1/4 cup of water and allow it to soften or ("Bloom") for about 5 minutes.
- Pour hot Blueberry mixture into the blender, add the softened gelatin, then add the butter, and finally add the salt. Blend until smooth and well combined.
- Pour into sterilized containers or mason jars. These will keep in the refrigerator for up to 2 weeks.
Lemon Curd
- Add lemons, lemon zest, and sugar to your blender or food processor. Blend or process all ingredients together until well combined and all of the sugar had totally dissolved. Rinse your blender, and make sure all the water is emptied from the bottom.
- Add eggs one at a time until well combined.
- Add the lemon mixture to a medium sized sauce pan and heat on low. If you have a thermometer you will want to take the lemon mixture off the heat once it has reached 165 degrees Fahrenheit. Otherwise you will have some scramble eggs on your hands:(
- Pour the Gelatin in 1/4 cup of water and allow it to soften or ("Bloom") for about 5 minutes.
- Pour hot lemon mixture into the blender, add the softened gelatin, then add the butter, and finally add the salt. Blend until smooth and well combined.
- Pour into sterilized containers or mason jars. These will keep in the refrigerator for up to 2 weeks.
Graham and Toasted Coconut Crust
- Spray your removable bottom Tart pan with non stick cooking spray. Preheat the oven to 350 degreed Fahrenheit.
- In a clean food processor add the graham cracker crumbs/or crackers, sugar, and coconut. Pulse to process about 10x or until all ingredients are a fine texture. Add your melted butter until the mixture is well combined and sticks to the sides of the processor and resembles wet sand.
- Pour the graham mixture into your prepared tart shell.
- Press the graham crumbs into the tart shell until it evenly coats the sides and bottom of the pan. **Tip I do this with the flat bottom of a 1/2 dry measures cup.
- Bake for f8- 10 minutes until golden brown and fragrant.
Blueberry Lemon Curd Tart
- Add the 1 1/2 cups of Lemon curd to the crust. (if the curd is too stiff/ like Jell-O just microwave for 15 seconds at a time until it is liquid again).
- Put in freezer for 30-60 minutes until set.
- Add the Blueberry curd to the lemon curd. (if the curd is too stiff/ like Jell-O just microwave for 15 seconds at a time until it is liquid again). Pour 1/2 cup being careful not to overflow the tart. Place the Tart in the freezer for 30 to 60 minutes or until set. Store in the refrigerator for up to 1 week until you are ready to serve. Or store in the freezer for up to 1 month, and defrost overnight in the refrigerator when you are ready to server.
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