Lemon Blueberry Tart

RECIPE AND PHOTOGRAPHY: Jenelle McCulloch

This delicious dessert combines a tart lemon filling and sweet blueberries for the most refreshing treat!

INGREDIENTS

CRUST

1 ¼ cups graham cracker crumbs

¼ cup melted butter

LEMON PASTRY CREAM

1 Tbsp freshly grated lemon zest

2 cups whole milk

½ cup granulated sugar

3 Tbsp cornstarch

¼ tsp salt

5 egg yolks

1 oz unsalted butter, cubed

2 Tbsp fresh lemon juice

TO ASSEMBLE

½ cup blueberry jam

1 cup fresh blueberries

¼ cup sliced almonds, toasted

DIRECTIONS

Preheat oven to 350ºF.

CRUST

In a mixing bowl, combine graham cracker crumbs and butter. Mix well and press into a 9-inch pie or tart pan. Place on a baking sheet and bake for 10 minutes.

Remove the baked graham cracker crust from the oven and let cool.

LEMON PASTRY CREAM

In a medium saucepan, combine lemon zest and milk. Heat until just simmering.

In a heatproof bowl, combine sugar, cornstarch, salt and egg yolks. Whisk for 1 minute until pale and fluffy.

Slowly add warm milk to the egg mixture while whisking constantly. Once combined, add the mixture back into the saucepan and set over medium heat. Whisk for 2-3 minutes until thickened.

Take off the heat and add butter. Whisk until melted and combined. Add lemon juice and whisk until combined.

Strain through a fine mesh strainer. Press plastic wrap over pastry cream so a film does not form. Chill in the fridge until ready to assemble.

TO ASSEMBLE

Layer the bottom of the tart with blueberry jam. Top with a layer of pastry cream and fresh blueberries.

Add an extra garnish of toasted sliced almonds and a sprinkle of icing sugar, if desired. OH