This Blueberry Curd Tart is a sweet pastry crust filled with homemade blueberry curd! You'll fall in love with both the flavor and that gorgeous color!!
In a small bowl, combine flour, cornstarch, and salt. Set aside.
In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
Add egg and mix to combine. Scrape down the sides of the bowl again.
Add flour mixture and mix until barely combined. Pour the mixture out onto the countertop and gently knead into a ball. Form the dough into a disc, wrap tightly, and refrigerate for one hour.
Grease a 9" tart pan with removable bottom (see note) and set aside.
After chilling, turn the dough out onto a lightly floured surface. Roll to about ¼" thickness and line the prepared pan. (Any leftover dough is great for making shapes for garnish or saving for mini tartlets.) Place the crust in the refrigerator to chill while the oven preheats to 350° F.
Place the chilled crust on a baking sheet. Line the crust with foil and fill with pie weights (see note). Bake 10 minutes, then remove foil/weights and bake for an additional 10 minutes, or until the edges are golden.
For Blueberry Curd
Combine blueberries and water in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until most of the berries have burst, about 5 minutes.
Pour the berries into a fine-mesh strainer and strain to get every bit of juice you can. Discard the berry skins and pour the juice back into the saucepan.
Add the eggs, egg yolks, sugar, lemon juice, and cornstarch to the juice. Whisk constantly over low heat until warmed through, then add butter one tablespoon at a time. Whisk until thickened, 5-8 minutes.
Strain the curd again through a fine mesh strainer into a heatproof bowl. Pour the curd into the partially baked crust and bake for 15 minutes (still at 350° F).
Allow the tart to cool completely to room temperature in the pan, then transfer the pan to the refrigerator to chill overnight. Top chilled tart with additional berries, if desired.
The blueberry curd can be made in advance and stored in the refrigerator for up to two weeks. For longer storage, you can freeze for up to 6 months without losing any quality. To thaw, place the curd in the refrigerator 24 hours before you'd like to use it.The tart will keep, covered in the refrigerator, for up to three days.Enjoy!
Notes
Note on tart pan: I used a 9" tart pan with removable bottom. I like lighter color pans (as opposed to the darker, nonstick pans) because the crust browns more slowly.Note on pie weights: Pie weights really do help when blind-baking a crust, helping to keep the dough from rising/getting bubbles as it bakes. This makes sure that you have the room that you need for filling. You can buy actual pie weights if you'd like, but I just use black beans. They're cheap and you can use them over and over again.