Lemon Blueberry Tart with creamy lemon filling, sweet blueberry sauce swirl, and buttery shortbread crust. Perfect spring dessert.

Scale

Blueberry Sauce:

1 teaspoon cornstarch

2 teaspoons lemon juice

1 cup fresh or frozen blueberries

2 teaspoons granulated sugar

Shortbread Crust:

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup all-purpose flour

Filling:

1 can sweetened condensed milk

6 tablespoons lemon juice

1 teaspoon lemon zest

1 large egg yolk

Optional Garnish:

Lemon slices

Blueberries

Whipped cream

1. Mix cornstarch and lemon juice.

2. Cook blueberries and sugar 3 minutes.

3. Add cornstarch mixture and cook until thickened.

4. Preheat oven to 350°F.

5. Mix crust ingredients and press into tart pan.

6. Bake crust 15 minutes and poke holes.

7. Whisk filling ingredients and pour into crust.

8. Swirl blueberry sauce on top.

9. Bake 17-19 minutes until center barely jiggles.

10. Cool completely and chill at least 2 hours.

11. Slice and serve with garnish.

Do not overbake to keep filling creamy.

Chill thoroughly before slicing.

Store refrigerated up to 1 week.