Sunny Lemon Blueberry Tarts: A Taste of Pure Joy

👩‍🍳 Instructions

1. 1

   Prepare the Tart Shells: In a large bowl, whisk flour, sugar, and salt. Cut in cold butter until coarse meal forms with pea-sized butter pieces. Gradually add ice water, mixing until dough comes together. Form into a disc, wrap, and chill for 30 minutes.
2. 2

   Roll dough to ⅛-inch thickness. Cut circles to fit tartlet molds (e.g., 4-inch). Press into molds, prick bottoms with a fork. Chill for 15 minutes.
3. 3

   Preheat oven to 375°F (190°C). Line shells with parchment/foil and pie weights. Blind bake for 15 minutes. Remove weights/parchment and bake for 8-10 more minutes, until golden. Cool completely.
4. 4

   Make the Lemon Curd: In a saucepan, whisk lemon juice, zest, sugar, and egg yolks. Cook over medium-low heat, stirring constantly, until thickened and it coats the back of a spoon (about 170°F/77°C). Do not boil.
5. 5

   Remove from heat, stir in butter and salt until melted and smooth. Strain through a fine-mesh sieve into a bowl. Cover surface directly with plastic wrap. Refrigerate for at least 2 hours, or until firm.
6. 6

   Prepare the Blueberry Whipped Ganache: In a small saucepan, combine ½ cup heavy cream and blueberries. Simmer for 5 minutes until blueberries soften. Mash blueberries and strain mixture through a sieve into a bowl, pressing solids. Discard solids.
7. 7

   Add white chocolate chips to the warm blueberry cream. Let sit 2-3 minutes, then whisk until smooth. Stir in vanilla extract. Cover and refrigerate for at least 4 hours, or overnight, until very cold and firm.
8. 8

   Once chilled, combine the blueberry white chocolate mixture and the remaining ½ cup cold heavy cream in a large bowl. Beat with an electric mixer on medium-high speed until light, fluffy, and firm peaks form. Add powdered sugar if desired and beat until just combined.
9. 9

   Assemble the Tarts: Spoon or pipe lemon curd into cooled tart shells, filling about two-thirds. Smooth the top.
10. 10

    Spoon or pipe blueberry whipped ganache on top of the lemon curd. Garnish with fresh blueberries, a dusting of powdered sugar, and/or fresh mint leaves. Serve chilled.