blueberry topped lemon tart

Updated: May 16, 2020



125g butter

1 1/2 cups plain flour

1 tablespoon cold water

1 egg yolk

lemon filling

4 whole eggs + 1 yolk

4 lemons, juiced

250ml cream

zest of one lemon

1/2 cup caster sugar


2 punnets of blueberries


preheat oven to 180 degrees

line and grease a 28cm tart tin

combine flour and butter in a food processor and process until the mixture resembles bread crumbs. with the blender still running, add the egg yolk and cold water until the dough begins to come together. turn out onto a lightly floured board and press into a ball. wrap in cling film and refrigerate for 30 minutes

roll the dough out between two sheets of baking paper to your desired thickness, roughly 3mm. transfer the dough to the tart tin cutting off any excess then prick the base of the tart with a fork a few times. cover the dough with baking paper and add baking weights such a dry rice or baking beads. bake for 15 minutes

carefully remove paper and weights from the tart and return to the oven for a further 10-12 minutes until golden, allow the tart shell to cool

in a mixing bowl combine the eggs, egg yolk, sugar, lemon juice, cream and whisk together. strain the mixture through a sieve then add the zest of a lemon

pour the mixture in and bake for a further 30 minutes

once cooled, top with obsessively arranged blueberries