Blueberry Tarts Have the Most Delish Dessert Recipes That You Can Enjoy As Breakfast Or Dessert

Blueberry tarts are a classic summer dish. With their vibrant colour, refreshing taste and unique textures, they work well as both breakfast and dessert. The buttery crust and the juicy filling come together to create magic with each bite. So serve them warm with coffee for an indulgent Sunday breakfast or chilled with ice cream as an after-dinner treat. They will refresh and energize the palate, offering a satisfying crunch that gives way to a juicy, indulgent filling. There’s something to be said about their versatility. Besides working as different meals, these tarts can be made in various sizes and enjoyed as bite-sized treats or as a comforting dish. You can add different toppings to it, like a sprinkle of powdered sugar or a drizzle of lemon glaze, and it allows you to showcase your creativity through the toppings you add. They are also enticing to look at and smell warm and inviting, making them the perfect dish when feeding yourself and others. So follow the most delicious dessert recipe ever to make this simple yet versatile dish yourself.

Ingredients:

For the blueberry sauce:

• 1 teaspoon cornstarch
• 2 teaspoons lemon juice (or water)
• 140 gm fresh or frozen blueberries
• 2 teaspoons granulated sugar

For the shortbread crust:

• 113 gm unsalted butter, melted
• 50 gm granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 125 gm all-purpose flour (spooned & leveled)

For the filling:

• 1 can full-fat sweetened condensed milk
• 90 ml lemon juice (about 2 lemons)
• 1 teaspoon lemon zest (1 lemon)
• 1 large egg yolk

Optional garnishes:

• Lemon slices
• Blueberries
• leftover blueberry sauce
• whipped cream

Directions:

• In a bowl, add the cornstarch and lemon juice. Using a fork, tilt the bowl slightly and whisk the ingredients together until the cornstarch has dissolved. Set aside.
• In a pan on low heat, add the blueberries and sugar and stir occasionally so that it doesn’t stick to the base of the pan or burn. Mash the blueberries, as much as you can. Then stir in the cornstarch mixture and cook until the sauce thickens. Then turn off the heat and set aside.
• Preheat the oven to 350°F or 177°C.
• In a bowl, add the butter, sugar, vanilla extract and salt. Mix well. Then add the flour and mix until thoroughly combined. The dough will be greasy and thick. Gently press the dough into a tart pan, making sure it spreads evenly along the base and sides of the pan.
• Bake for 15 minutes or until the edges are lightly browned. Then remove from the oven. With a knife, poke a few holes throughout the crust, but not all the way through, just shallow holes. This allows the filling to seep in and stick in place. Set aside.
• In a bowl, add the condensed milk, lemon juice, lemon zest and egg yolk. Whisk until thoroughly combined. Then pour it into the crust.
• Give the blueberry sauce a stir, because it will have thickened and set slightly. Add spoonfuls of the blueberry sauce all over the top. Use a fork to make swirls through the sauce and filling. Tap the pan a few times until the filling and sauce settles.
• Bake for about 20 minutes or until the centre of the tart is set.
• Then remove from the oven and place on a cooling rack. Once it has reached room temperature, place it in the fridge for at least two hours, or up to a day.
• Remove from the pan. Add any toppings of your choice.
• Slice and serve.

Notes, tips and tricks:

• Leftover tarts can be stored in the fridge for about a week. It can also be frozen for up to two months. Thaw overnight in the fridge and then let it sit for an hour at room temperature before serving.
• If you want your blueberry sauce to be lump-free, run the sauce through a sieve.
• This tart can be made ahead of time. You can bake and chill the tart one day in advance. But don't bake the crust ahead of time. It's best if the filling is laid out on a warm crust. However, you can prepare the filling and blueberry sauce ahead of time and store it in the fridge.