Indulge in the perfect balance of sweet and tangy flavors with our mouthwatering Blueberry Lemon Tarts recipe! Ideal for summer gatherings or as a refreshing dessert any time of year.
Get ready to tantalize your taste buds with our irresistible Blueberry Lemon Tarts recipe!
These miniature treats combine the vibrant flavors of juicy blueberries and zesty lemon in a buttery tart shell, creating a perfect harmony of sweetness and tanginess.
Each bite reveals a creamy filling bursting with citrusy flavor, perfectly complemented by the juicy bursts of sweetness from the blueberries.
Whether you’re hosting a summer brunch, afternoon tea, or simply craving a light and refreshing dessert, a lemon and blueberry tart is sure to brighten up any occasion.
How to Make Blueberry Lemon Tart Recipe
Filling Ingredients:
- 12 frozen mini pie shells, baked and cooled down according to package’s directions
- 2 cups heavy cream
- ½ cup granulated sugar
- 2 tsp lemon zest
- 1/3 cup fresh lemon juice
- Fresh blueberries
Yields: 12 mini pies
Directions:
In a sauce pan, cook cream and sugar over medium-low heat. Stir for about 5 minutes or until sugar has dissolved.
Bring the cream and sugar mixture to a boil and remove from heat. Immediately add the lemon zest and juice and allow to cool for 30 minutes.
Evenly pour the lemon filling into the mini pie crusts.
Refrigerate the mini tarts for at least 2 hours then garnish with the sweet blueberries and fresh lemon zest.
These lemon blueberry tartlets pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
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Tips for Lemon Blueberry Tarts
- For the best flavor, use fresh lemons to zest and juice for the filling. The citrusy aroma and tanginess will enhance the overall taste of the tarts.
- If you prefer a sweeter filling, you can increase the amount of sugar in the blueberry mixture. Conversely, if you prefer a more tart flavor, you can reduce the sugar slightly.
- To ensure a flaky and crisp crust, keep the tart shells chilled in the refrigerator while preparing the filling. This helps prevent the dough from becoming too soft and sticky.
- Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. Enjoy them chilled or bring them to room temperature before serving.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries for this recipe. Just be sure to thaw and drain them before using to prevent excess moisture in the filling.
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Lemon Blueberry Tarts Recipe
Indulge in the perfect balance of sweet and tangy flavors with our mouthwatering Blueberry Lemon Tarts recipe! Ideal for summer gatherings or as a refreshing dessert any time of year.
Ingredients
- 12 frozen mini pie shells, baked and cooled down according to package’s directions
- 2 cups heavy cream
- ½ cup granulated sugar
- 2 tsp lemon zest
- 1/3 cup fresh lemon juice
- Fresh blueberries
Instructions
In a sauce pan, cook cream and sugar over medium-low heat. Stir for about 5 minutes or until sugar has dissolved.
Bring the cream and sugar mixture to a boil and remove from heat. Immediately add the lemon zest and juice and allow to cool for 30 minutes.
Evenly pour the lemon filling into the mini pie crusts.
Refrigerate the mini tarts for at least 2 hours then garnish with the sweet blueberries and fresh lemon zest.
These lemon blueberry tartlets pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.