Lemon Blueberry Tart

This decadent lemon blueberry tart is a delicious lemon curd filling that is paired with a flakey crust and topped with a blueberry compote and chantilly cream. The ultimate lemon tart is the ultimate pastry.

Sweet, tangy, creamy and bursting with flavor. This buttery crust is going to amaze you at how incredible this dessert is. Learn how to make this homemade tart in no time.

lemon blueberry tart that is on a marble serving tray on counter

This Lemon Blueberry Tart Is…

  • Made from Scratch
  • Homemade Lemon Curd
  • Sweet and Tart
  • Elegant Display

Ingredients Needed

  • All Purpose Flour
  • Butter
  • Powdered Sugar
  • Salt
  • Egg
  • Lemon Zest
  • Lemon Juice
  • Gelatin Sheet
  • Heavy Cream
  • Powdered Sugar
  • Blueberries
  • Pectin

How to Make

Shortcrust Pastry

Preheat the oven as directed. Then in a stand mixer with a paddle, mix up the dry ingredients and then work in the cold butter.

Add in the eggs and yolks, mixing to combine. Make sure to not overmix.

Roll your dough out as directed, and chill until ready to bake.

Form in pan and bake until golden brown in color.

Pro Tip: Learn how to line and bake a tart shell with success!

lemon curd piped into a tart shell

Lemon Curd

Heat up your lemon juice, a portion of sugar, zest and salt.

Then in a bowl whisk your eggs and the other part of sugar. Whisk until it was a light ribbon consistency.

Now slowly whisk in the eggs into the saucepan. You want to heat to 84 degrees F.

Strain over the butter, and add gelatin sheets, and you want the temperature to be 150 degrees F.

Cool and allow to set.

piping chantilly cream on a lemon tart

Chantilly Cream

Place your cold heavy cream in a stand mixer. You will want to whip until it is soft peaks. Then add in sugar and mix to medium-firm peaks.

blueberry compote being poured in center of a tart

Blueberry Compote

In a new saucepan you will cook the blueberries with lemon juice. Make sure to crush the berries to release the juice.

Mix in the sugar and pectin in a container.

Once the fruit is boiling add in the sugar and pectin, mixing with a spatula. Then add in the salt.

Mix until it begins to thicken.


Refrigerate – You will want to refrigerate your tarts until you are ready to serve them. I find these are best served fresh once they are fully set up and assembled. The tarts will store for around 3-5 days in the fridge.

Freezing – You can freeze any tarts, just know the texture will change slightly once it thaws. Place in a freezer friendly container and freeze for 1-2 months. Then thaw the lemon blueberry tart in the fridge overnight before you serve it up.

a tart cut in half to see layers of compote, crust and cream

Variations and Tips

  • Feel free to use a different type of fruit like raspberries, strawberries, or even a blackberry. Cook the same as the blueberries.
  • Feel free to use a classic whipped cream for piping on the fruit tart, if you don’t want to make the Chantilly cream.
  • Freezing your bowl before you mix up the cream it will help speed up the prep time on getting it to thicker cream.
  • Remove the pie crust once it turns golden brown. Don’t overbake or it will dry out the crust.


What is lemon curd made of?

Lemon curd is made with fresh lemon juice and zest, sugar, and eggs and gelatin. This is a thick and creamy pudding-like texture that is bursting with vibrant lemon flavor.

Should lemon curd tart be refrigerated?

Lemon curd does need to be refrigerated. Make sure to place it in an airtight container and store in the fridge for up to 3-4 days.

Should lemon tart be served hot or cold?

You will want to be serving your tarts cold or at room temperature if you prefer. For the most part tarts are served cold. You don’t want the tart to be left out too long or it will spoil.

More Recipe Ideas

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lemon blueberry tart that is on a marble serving tray on counter

Lemon Blueberry Tart Recipe

Fred Csibi-Levin
Try my lemon blueberry tart is a delicious lemon curd filling that is paired with a flakey crust and topped with a blueberry compote.
Prep Time 30 minutes
Cook Time 15 minutes
4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine French


Short crust pastry (pate sucree) recipe

  • 340 g all-purpose flour
  • 225 g butter cut into 1-inch pieces, cold
  • 112 g powdered sugar
  • 3.5 g Kosher salt
  • 2 egg yolks lightly beaten
  • ½ egg lightly beaten

Lemon curd:

  • 115 g lemon juice
  • Zest of 1 lemon
  • 115 g of sugar divided in 2
  • 2 egg yolks
  • 2 eggs
  • Pinch of salt
  • 58 g butter soft
  • 1 gelatin sheet bloomed

Chantilly cream:

  • 260 g heavy cream
  • 35 g powdered sugar

Blueberry compote:

  • 250 g fresh blueberries
  • 55 g granulated sugar
  • Pinch of salt
  • Lemon juice to taste
  • 10 g Pectin NH


Short crust pastry (pate sucree) recipe

  • Preheat oven to 350F
  • In the bowl of a stand mixer fitted with a paddle, add flour, sugar, salt and cold butter. Mix butter into flour on low speed until almost incorporated
  • Add eggs and egg yolks all at once.
  • Continue to mix until eggs are incorporated, butter is completely mix and the dough comes together. Do not overmix.
  • Dough can be rolled and shaped right away.
  • Place rolled and shaped dough in the refrigerator to chill and rest until ready to bake
  • Roll onto desired tart pan, score the dough
  • Bake at 350F until golden brown in color

Lemon curd:

  • In a small non-reactive saucepan heat lemon juice, half the sugar, zest and salt to a boil
  • – In a bowl, whisk eggs, yolks and other half of sugar to a light and ribbon consistency
  • – Slowly add the hot mixture into the ribboned eggs while whisking
  • – Return the mixture to the saucepan and heat until thickened, at 84C / 182F
  • – Strain over the butter and mix well.
  • Add drained gelatin sheet, the temperature should be at 150F or less.
  • – Let cool, cover with plastic film and put in the fridge to set

Chantilly cream:

  • Place cold heavy cream in a stand mixer bowl. Whip until soft peaks
  • – Add sugar and continue whipping until medium-firm peaks

Blueberry compote:

  • In a saucepan cooked the blueberries with the lemon juice while crushing the fruits to release the juice.
  • Mix the sugar with the pectin in a container
  • Once the fruit mixture boils add the sugar and pectin slowly while mixing with a spatula
  • Add salt.
  • Continue mixing until thickened
Keyword blueberry tart, lemon blueberry tart, short crust pastry tart

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  1. The Blueberry Compote ingredients use “Pectin NH.” I see other recipes here on this site that were written with just “Pectin” as the ingredient.
    I am wondering if Pectin NH should be used for ALL the recipes, or if regular simple Pectin should be used -unless- the recipe specifically asks for Pectin NH?
    Thank you for this site and the published recipes, they are appreciated.

  2. Hi chef, the tart looks fantastic! The lemon curd instructions say to cook until 84F. Should it say 84C (183F)?

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