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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 minutes
Cook Time 30 minutes
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.

Blueberry Lemon Curd:

  • In a medium saucepan, bring blueberries and lemon zest to a boil. Reduce heat to medium-low and simmer until berries pop, usually about 5 minutes. Press to mash the berries as they cook.
  • Press blueberries through a fine mesh sieve into a large bowl placed over a pan with one to two inches of gently simmering water. Don't let the bottom of the bowl come into contact with the simmering water.
  • Add lemon juice to the blueberry mixture and stir to combine.
  • Whisk eggs and egg yolks together. Set aside.
  • Add sugar, butter and salt to the blueberry/lemon juice mixture and whisk to combine. Add whisked eggs and yolks to the blueberry mixture. Keep whisking mixture constantly until the custard thickens enough to coat the back of a spoon.
  • Strain through a sieve again and let come to room temperature before spooning or pouring into tart shells.
  • Refrigerate filled tarts for two hours.
  • Serve with yogurt or whipped cream, if desired.