Blueberry Lemon Tart

Name: Blueberry Lemon Tart
Prep time: 35 min
Cook time: 30 min
Total time: 95 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1½ cups granulated white sugar; 2 teaspoons grated lemon zest; ½ cup freshly squeezed lemon juice; 5 large egg yolks; ⅛ teaspoon salt; ½ cup (1 stick) unsalted butter, (melted); 1½ cups all purpose flour; ½ cup unsalted butter, (at room temperature); 5 ounces finely chopped almonds; 2 tablespoons granulated white sugar; 1 large egg; ½ teaspoon almond extract; ¼ teaspoon salt; 2 cups fresh blueberries ((washed, drained and dried)); 1 tablespoon granulated white sugar; ¾ cup red currant jelly, (warmed)

What a lovely berry dessert!

⏱ 95 menit 🔨 Persiapan 35mnt 🔥 Masak 30mnt 📊 Sulit 🍽 8 porsi 👁 35

Langkah-langkah

In the bowl of a food processor, combine the sugar and lemon zest. Pulse to mince the zest, and then process until the zest is as fine as the sugar. Add the lemon juice, egg yolks and salt and process 10 seconds. With the machine running, pour in the melted butter. Transfer the mixture to a double boiler and cook over low heat until thickened. Cool and refrigerate.
In the bowl of a food processor, combine the flour, butter, almonds, sugar and salt; pulse until well combined. Add the egg and almond extract and pulse until well mixed. Press the mixture into a buttered tart pan with a removable bottom. Chill at least 30 minutes. Preheat the oven to 350°F. and bake the crust until it's golden brown, 20 to 30 minutes. Let cool.
In a medium bowl, toss the blueberries with the sugar.
Spread the lemon curd over the cooled crust. Spoon the blueberries evenly on top. Lightly brush melted red currant jelly onto the blueberries.

Dessert & Jajanan blueberrylemontartamerican