“I found my thrill on Blueberry Hill.”
– Fats Domino.

Hello friends! I’ve been on a long, unintended hiatus. Like everyone, I’ve been adjusting to the new normal and sometimes having a hard time doing so. (Some tips in case you’re feeling anxious or down or having some sleepless nights due to COVID-19 and isolation.) I have been baking here and there, but with just the two of us stuck at home together, it’s been more along the lines of sourdough bread rather than cookies and cakes.

Summer Fruit

But summer is here and it is beyond time for some sweetness and light. I felt motivated to bake for the first time in weeks just by that perfect blue blush on a batch of fresh, ripe blueberries. How perfect when mixed with my lemon curd and paired with a walnut crust?

The Steps

Make the walnut tart dough and chill it for two hours.
Make the blueberry lemon curd.
Roll out the tart shells, press into pans and freeze.
Blind bake the shells.
Fill shells with the curd and chill tarts.
Serve and enjoy!

Reality Bakes

This is a thick crunchy crust, chunkier than a plain sweet tart crust. I think it pairs particularly well with the curd and adds a lovely contrast to the softness of the custard.

The blueberries add considerable sweetness to the lemon curd, which makes this an ideal dessert for a dollop of tart Greek yogurt.

Print Pin

Blueberry Lemon Curd Walnut Tarts

Sweet and tart and in a crunchy walnut crust, these tartlets are the perfect, refreshing summer dessert.

Prep Time 30

Cook Time 30

Servings 6

Author Jen Leigh

Ingredients

For the Walnut Tart Shells:

1 large egg, separated
1 tbsp heavy cream
1/2 tsp vanilla extract
1 1/4 cups all-purpose flour
1/3 cup powdered sugar
1/2 cup ground walnuts
1/2 tsp salt
8 tbsp (1 stick) cold unsalted butter, cut into 1/2-inch cubes

For the Blueberry Lemon Curd:

2 cups fresh blueberries
2 to 3 lemons, preferably unwaxed, juiced and zested* – enough to yield 1/2 cup juice and 1 tablespoon zest
2 large eggs
2 large egg yolks
3/4 cup sugar
5 tbsp unsalted butter cut into small cubes
Pinch of salt

Instructions

Walnut Tart Shells:

Whisk together the yolk, cream and vanilla in a small bowl.
Place the flour, sugar, ground walnuts and salt in a food processor and process briefly to combine. Add the cold butter pieces and pulse to cut the butter in until the mixture resembles coarse meal with pea-sized lumps, about 8 brief pulses.
With the food processor still running, add the liquid egg mixture and process just until the dough comes together around the blade. Dough should be soft and tender.
Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap the dough in the plastic and refrigerate at least 2 hours.
Remove the dough from the fridge. Cut into six equal pieces and roll each into a ball. Wrap in plastic wrap and refrigerate all but one ball.
Working one at a time on a lightly floured surface, roll or press each ball flat, then press into the tartlet tins. Dough will be fairly thick. Roll the rolling pin over the top of the tart pan to remove the excess dough and use the scraps to patch any tears.
Continue with the other mini-tarts, then lightly pierce the bottoms of each tart with the tines of a fork. Freeze all of them in their pans for 30 minutes.
When ready to blind bake the crusts, preheat oven to 375°F. Set the tarts on a baking sheet and line each shell with foil or parchment squares. Fill with pie weights (rice, beans, ceramic beads, whatever you use) and bake for 15 to 18 minutes, or until bottom crust doesn’t stick to foil or parchment.
Remove from the oven and carefully remove the parchment paper and weights. Beat the egg white then brush the tart crusts with it – this will help keep them sealed against leaks. Continue to bake the tart crusts until a golden brown, another 10 to 15 minutes. Let cool.