Easy Lemon and Blueberry Tart
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If you're after an impressive but totally effortless dessert to wow your friends or family, then this Easy Lemon and Blueberry Tart is for you. It’s simple and deliciously sweet, with a burst of citrus – perfect as a last-minute treat that you can whip up on a lazy afternoon in the summer.
Here are the ingredients you need:
1. A tablespoon of caster sugar
2. 125 grams of fresh or frozen blueberries
3. 200 grams of lemon curd
4. 250 grams of mascarpone
5. 60 millilitres of thickened cream
6. 160 grams of a pastry flan case
7. Two tablespoons of flaked almonds, toasted
First, grab a large saucepan and combine the sugar, half of the blueberries, and two teaspoons of water. Place the pan over medium heat and cook, stirring, for about 2 minutes or until the sugar dissolves. Then, increase the heat to high and bring the ingredients to a simmer. Cook for 3 to 5 more minutes or until the blueberries soften slightly. Once done, remove from the pan heat and stir in the remaining blueberries.
After that, reserve a tablespoon of the lemon curd and use an electric mixer to whisk the mascarpone, cream, and half the remaining lemon curd in a medium bowl until firm peaks form.
Time to assemble! Spoon the remaining lemon curd over the cream mixture and gently marble. Spoon the cream mixture into the pastry case, then drizzle over the blueberry mixture and reserved lemon curd. Sprinkle with some toasted almonds, then it’s ready to serve!
Whether you’re planning to serve this delicious tart as a sweet treat after dinner or as a show-stopping dessert at a special occasion, you and your guests won't be able to resist the fantastic combination of flavours this recipe boasts!
Source: Taste.com.au
Here are the ingredients you need:
1. A tablespoon of caster sugar
2. 125 grams of fresh or frozen blueberries
3. 200 grams of lemon curd
4. 250 grams of mascarpone
5. 60 millilitres of thickened cream
6. 160 grams of a pastry flan case
7. Two tablespoons of flaked almonds, toasted
First, grab a large saucepan and combine the sugar, half of the blueberries, and two teaspoons of water. Place the pan over medium heat and cook, stirring, for about 2 minutes or until the sugar dissolves. Then, increase the heat to high and bring the ingredients to a simmer. Cook for 3 to 5 more minutes or until the blueberries soften slightly. Once done, remove from the pan heat and stir in the remaining blueberries.
After that, reserve a tablespoon of the lemon curd and use an electric mixer to whisk the mascarpone, cream, and half the remaining lemon curd in a medium bowl until firm peaks form.
Time to assemble! Spoon the remaining lemon curd over the cream mixture and gently marble. Spoon the cream mixture into the pastry case, then drizzle over the blueberry mixture and reserved lemon curd. Sprinkle with some toasted almonds, then it’s ready to serve!
Whether you’re planning to serve this delicious tart as a sweet treat after dinner or as a show-stopping dessert at a special occasion, you and your guests won't be able to resist the fantastic combination of flavours this recipe boasts!
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