Blueberry Lemon Curd Tarts
Makes 6 tarts
Lemon Pastry Cream
- 1/4 cup cornstarch
- 1/2 cup sugar, divided
- 1 egg
- 2 egg yolks
- 2 cups milk
- 1/2 teaspoon vanilla
- 1/4 cup butter
- 1/4 cup lemon juice
For lemon pastry cream:
- Whisk cornstarch, 1/4 cup sugar, egg and egg yolks together in a medium bowl; set aside.
Combine milk, vanilla and remaining 1/4 cup sugar in medium saucepan, bring to a boil over medium heat. Remove from heat.
- Remove 1 cup of hot milk and slowly pour into the cornstarch/egg mixture, whisking briskly, so eggs do not cook.
- Stir cornstarch/egg/milk mixture back into remaining hot milk.
Return saucepan to medium-low heat, stirring constantly so eggs do not curdle or scorch on bottom of pan; cook until cream thickens.
- Remove from heat and add butter, stirring until completely blended. Stir in lemon juice.
Pour mixture into a heat-proof container, cover with plastic wrap placed in contact with surface of cream to avoid forming skin. Refrigerate until chilled.
- 1 egg yolk
- 2 tablespoon very cold water
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 8 teaspoons (1 stick) cold unsalted butter, cut into 8 pieces
For vanilla tarts:
- Mix egg yolk, water and vanilla together in a small bowl; set aside.
- Combine flour, sugar and salt in a large bowl.
- Cut butter into flour mixture using pastry cutter or 2 knives until texture resembles coarse cornmeal. Butter pieces should be no larger than small peas.
- Add egg mixture; mix with fork just until dough pulls together.
- Preheat oven to 325°F.
- Transfer dough onto lightly floured work surface; pat into a ball and flatten. Cut dough into 6 equal portions.
- Roll out each portion into a circle about 2 inches larger than the diameter of each tart pan.
- Place dough into tart pans without stretching. With fingers, snugly press dough into sides and bottom. Press along top edge of pans to remove excess dough. Prick bottom and sides of each tart.
Bake for 15 minutes or until golden brown.
Chef’s note: For the tart, a stand mixer with a flat beater can be using instead of mixing dough by hand. Mix flour, sugar and salt at low speed. Add butter, beat on medium-low speed until texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add egg yolk, water and vanilla mixture, beat just until dough pulls together.
- 2 cups fresh blueberries, divided
- 1/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon cinnamon
For blueberry filling:
- Prepare an ice water bath to accommodate a medium saucepan.
- Combine 1 cup blueberries, sugar and water in a medium saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Add cinnamon and remaining cup of blueberries, continue to cook until entire mixture thickens slightly, about 2 minutes. Remove from heat and place pan in ice water bath to cool.
- 2 egg whites
- Pinch of cream of tartar
- 3 tablespoons sugar
- 2 tablespoons pureed blueberries
For blueberry meringue:
- Whip egg whites in a large glass or metal bowl until foamy.
- Add cream of tartar, then gradually add sugar and whip until stiff peaks form.
- Fold in blueberry puree.
- Cover bottom of each tart with blueberry filling.
- Layer lemon pastry cream on top of blueberry filling.
- Place meringue in piping bag with a wide opening decorator tip (so blueberries in meringue do not clog tip). Garnish each tart.