CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Lemon And Lime Blueberry Tart

1

  • Overview
  • Ingredients
    12 items
  • Directions

Light, zesty! This tart is made with flaky puff pastry (store-bought works perfectly!), a smooth lemon-lime curd, whipped cream, and juicy blueberries on top. Perfect for when you want a gorgeous dessert without all the fuss. 🍋💙

Best part? It’s as easy as it is delicious!

Serves 6-8

LEMON AND LIME CURD

50 ml               lime juice

100 ml             lemon juice

150 g               castor sugar

                        Zest of 1 lime

2                      eggs

2                      egg yolks

10 ml               cornflour

160 g               butter

1 roll                puff pastry, chilled

                        egg was

TO SERVE

150 ml             fresh cream, whipped

200 g              fresh blueberries

                        Lime and lemon slices and zest

                        Icing sugar for dusting

 

  • TO MAKE THE LEMON AND LIME CURD: Mix the cornflour with a little of the lemon juice then add all the ingredients in a small saucepan. Heat on very low heat whilst stirring and just bring to the boil. Remove from the heat and strain the curd through a sieve into a clean bowl.  Cover with clingwrap and cool completely
  • Preheat your oven to 190°C
  • Unroll the pastry and cut into a 35X 20 cm rectangle. Place the pastry on a sheet of baking paper.
  • Score a 2cm edge around the pastry and prick the inside of the scored rectangle with a sharp knife or fork. Brush edges with egg wash
  • Bake for about 20 minutes until golden brown and puffed up. Cool completely.
  • Place the pastry base on a serving platter. Top with the lemon curd and add then some dollops of whipped cream
  • Sprinkle over the blueberries and dust with icing sugar
  • Garnish with lemon and lime slices
  • Serve immediately