Creamy Lemony Blueberry Tart

Cool, creamy and refreshing, this sweet treat comes together in just a couple simple ingredients and it’s so easy to make. Three separate recipes that come together to make this dessert. The crust is a buttery shortbread, filled with a creamy lemon filling and homemade blueberry jam swirled throughout. It’s perfect for a little afternoon treat or spring time get together.

Shortbread Crust

• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 cup all-purpose flour

Blueberry Sauce

• 1 cup fresh or frozen blueberries
• 2 tsp. lemon juice
• 1 tsp. cornstarch
• 2 tsp. sugar

Creamy Lemon Filling

• 1 (14 oz can) sweetened condensed milk
• 1 tsp. lemon zest
• 1/4 cup lemon juice
• 1 large egg yolk
• 2 tsp. vanilla extract

Directions

Preheat the oven to 350 degrees.

Starting with the shortbread crust, in a medium bowl combine together the melted butter with the sugar, vanilla, salt and flour. Mix it all together with a rubber spatula until it comes together and forms a cookie dough. The dough will be thick.

Using your hands press it into the bottom of a 9 inch tart pan, and then use a measuring cup to press it into the edges. Press into an even layer. Bake in the oven for 15 minutes, until slightly golden and crisp on the edges.

While that’s baking make the blueberry sauce, in a small sauce pan combine together the blueberries, lemon juice, and sugar. Place it over medium heat and cook until the juices start to release, about 3 minutes. Use a fork to smash the blueberries down. Stir in the cornstarch and let it cook for just another 2 minutes while the sauce thickens, continuing to stir and smash down the blueberries. Once thickened, remove from heat and set aside.

The for the filling, in a large bowl combine together the condensed milk, lemon zest, lemon juice, egg yolk and vanilla, whisk together until smooth. Pour filling into crust, spread into an even layer. Spoon the blueberry sauce over the top and using a butter knife swirl it into the filling. Place tart on a rimmed baking pan and into the oven to bake for about 15-17 minutes. Until the filling is set. It should be slightly sticky and not jiggly when you tap it. Remove from the oven and let cool completely. Then place in the fridge to chill for at least an hour. Slice and enjoy. Keep covered in the fridge for up to 5 days.