The coconut in the tart is subtle, just a hint of tropical, an accenting flavor that brings sweetness to the dessert. In my explorations to make this dairy-free, I happened across coconut sweetened condensed milk which was the perfect flavor to marry with blueberry lemon. It’s sweet with a hint of tartness from the lemon and the crust is just plain crumbly buttery delicious. However, you would NEVER know this Coconut Lemon Blueberry Tart was either gluten-free or dairy-free. So, why gluten-free & dairy-free? It’s complicated but I’ve been greatly reducing my gluten and dairy in-take (probably why my baking & blogging took a hit…) but I have had some fun exploring and learning how to bake both GF-DF. It was the flavor of my birthday cake last year, it’s the smoothie-combo I make most mornings, and it was the flavor of the cupcakes from Sugar Mama’s Bakeshop that <3M used to propose to me.Īnd besides being my favorite, it’s also a winning Spring flavor. But I’m back, at least for now, with this Coconut Lemon Blueberry Tart that is both gluten-free and dairy-free - though if that’s not your thing, you can definitely make this gluten-full and dairy-full.īlueberry lemon is my absolute favorite flavor combination. I could make an excuse saying life got in the way but really, I just lost motivation. I haven’t blogged here since November (ah!). ![]() This is one delicious tart.With a crumbly crust, creamy coconut-lemon curd, and swirls of blueberry compote, this Coconut Blueberry Lemon Tart is fit for Spring baking. The buttery almond crust is a lovely pairing with the lemon curd and blueberries. Even better if you can make it in the morning of the day you’d like to serve it. I’d say it’s okay to make it the day before. I’d say you need maybe about 1 1/2 cups of lemon curd for the recipe.Īnother great thing about this blueberry lemon tart is that you can make it ahead. Not all markets will carry it, but you can look for it in the jams and jellies section of your market to see if they have it. Isn’t it gorgeous? Once you make the lemon curd and the crust, the rest of the dessert prep is a breeze.Īnd if you’re really wanting to make things easier, you can pick up some already prepared lemon curd at the store. Arrange the blueberries over the lemon curd, and then lightly brush melted currant jelly over the berries. To assemble, spread the lemon curd over the crust. Combine the blueberries with a little sugar and set aside. Let it cool.Īnd the final step is adding the topping. and bake the crust until it’s golden brown, 20 to 30 minutes. Press the mixture into a buttered tart pan with a removable bottom. Add egg and almond extract and pulse until well mixed. Blend almonds, butter, sugar, flour and salt in a food processor until well combined. Transfer the mixture to a double boiler and cook over low heat until thickened. ![]() With the machine running, pour in the melted butter. Add egg yolks, lemon juice, and salt and process 10 seconds. Pulse to mince the zest, and then process until the zest is as fine as sugar. Combine lemon zest and sugar in a food processor. You can buy it at the store, or you can make it homemade. You will need lemon curd for this recipe. ![]() The complete, printable recipe is at the end of this post. ![]() Won’t they be surprised when you tell them you made this blueberry lemon tart all on your own? Yes, I think so! Ingredients needed: It’s so pretty that your guests will think you picked it up from a bakery. It’s the kind of dessert I like to make ahead and serve to my guests who are over our house for dinner. This pretty, elegant dessert is special enough for company. This recipe for Blueberry Lemon Tart has a wonderful homemade crust and homemade lemon curd too.
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