Blueberry Lemon Tart

Two layers first creamy fruity blueberry curd, followed by a tart and sweet lemon curd all on a graham cracker and toasted coconut crust

Prep Time 3 30

Cook Time 40

Course Dessert

Cuisine French

Servings 8

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.

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.

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.

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.