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Creamy Lemon and Blueberry Tart

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A bright and creamy lemon tart topped with fresh blueberries, featuring a buttery crisp crust and a velvety lemon cream cheese filling. Perfect for any occasion and easy to make in under an hour.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2–3 tablespoons ice water
  • Pinch of salt
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons freshly grated lemon zest (from about 2 lemons)
  • 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup (150g) fresh blueberries
  • Optional: 1 tablespoon powdered sugar for dusting

Instructions

  1. Prepare the Tart Crust: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and work it into the flour until mixture resembles coarse crumbs with pea-sized bits (3-5 minutes).
  2. Add Egg Yolk and Water: Stir in egg yolk, then drizzle 2 tablespoons ice water and mix gently until dough starts to come together. Add remaining tablespoon water if needed, but do not overmix.
  3. Chill the Dough: Shape dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Roll Out the Dough: Lightly flour surface and rolling pin. Roll dough into 12-inch circle about 1/8 inch thick. Transfer to tart pan, press into sides, trim excess, and prick bottom with fork.
  5. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 8-10 minutes until golden. Let cool slightly.
  6. Make the Lemon Filling: Beat softened cream cheese until smooth. Add sugar and beat until fluffy. Mix in eggs one at a time. Stir in lemon zest, lemon juice, vanilla, heavy cream, and salt until silky and pourable.
  7. Fill and Bake the Tart: Pour filling into cooled crust and smooth top. Bake at 325°F (160°C) for 25-30 minutes until filling is just set but slightly jiggly in center.
  8. Cool and Add Blueberries: Let tart cool to room temperature, refrigerate at least 2 hours or overnight. Before serving, arrange fresh blueberries on top and dust with powdered sugar if desired.

Notes

Keep butter cold for flaky crust. Do not overmix dough to avoid toughness. Blind bake crust to prevent soggy bottom. Use softened cream cheese and room temperature eggs for smooth filling. Bake filling low and slow to avoid cracking. Chill tart before serving for best texture and flavor. Cover crust edges with foil if browning too fast. Frozen blueberries can be used if thawed and drained well.

Nutrition

Keywords: lemon tart, blueberry tart, creamy lemon tart, easy dessert, homemade tart, lemon blueberry dessert, creamy filling, tart crust

Find it online: https://chloeplate.com/creamy-lemon-and-blueberry-tart-recipe-easy-homemade-dreamy-filling/