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 84F
- 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