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A creamy lemon blueberry tart with a biscuit base, lemon filling with a blueberry coulis swirl and whipped cream on top – perfect summer bake.

So this pudding is my new favourite obsession, it’s so full of flavour and perfect for the warmer days if you want something fruity and light – it is DELICIOUS.

Lemon Bakes

So when it comes to the bakes of the world, I am always and utterly obsessed with all things lemon. I know, it’s such a popular flavour that this is probably quite obvious, but I do just adore it.

I love a lemon bake such as my lemon meringue blondies, my no-bake lemon cheesecake, and even my lemon and blueberry blondies. I just adore the zingy and zesty lemon flavour that mixes into whatever themed bake you have, SO well. It cuts through the sweetness, the flavour profile never fails, and you can just put lemon into so many other bakes as well.

Blueberry Bakes

When it comes to the blueberry bakes that I have published, most are also combined with lemon. Such as the blondies I mentioned above, my lemon and blueberry rolls, and even my lemon and blueberry cake. I know, it’s an obsession. In my third book I do have my blueberry pie though, and that is just incredible.

Blueberries, especially out of season (obviously), are a bit tasteless when they are fresh and not cooked. When you bake a blueberry, the colour explodes and so does the flavour and it’s just absolutely wonderful.

Biscuit base

So, even though this recipe is baked, I went for a biscuit base. The theory of this bake is similar to a key lime pie (recipe in my first book), and it’s incredibly easy to make, and it also doesn’t soak through a biscuit base. I used the same theory as my other biscuit bottomed tarts such as my easter chocolate tart.

I used a digestive biscuit, and some melted butter. You can use a block butter or a baking spread, both work well. I used the full-fat digestive as it’s the best to use. If you want to use a light biscuit, chocolate coated biscuit or filled biscuit you’ll want to use 1/2-2/3 of the butter as they need less.

Lemon filling

The lemon filling is a simple four ingredient mixture, that if you haven’t seen this style of filling before may sound a little weird, but trust the process, I promise.

  • Condensed milk – I used one tin of full-fat condensed milk in this recipe, the low fat one may not bake the same and not set.
  • Lemon – I used the zest and juice of 2 standard sized lemons, if you have a giant lemon you’ll want to use probably only one.
  • Egg – you only need the egg yolk, but you use two. You could freeze the whites to make something else in the future such as meringue.

Blueberry coulis

I wanted to swirl some blueberries into the mixture as well as adding some normal blueberries, but the only way to really do this is using a coulis or jam. Because it’s blueberries, I decided to make my own blueberry coulis as it’s incredibly easy.

  • Blueberries – I used fresh blueberries for this, but frozen does work for the coulis.
  • Cornflour – one tablespoon is designed to help thicken the coulis which is important
  • Lemon – lemon juice helps everything blueberry taste better but also balances the sweetness
  • Sugar – a little sprinkle of sugar to help with the tartness and balance the flavour as well

After making a blueberry coulis, where all the ingredients go into a pan and mash down and thicken, I also sprinkle on some blueberries before baking, because why would you not just add some more?!

Decoration

I wanted to add a decoration, because I always do. I added a little swirl of sweetened whipped cream which is double cream whipped with some icing sugar (You can’t use squirty cream as it will deflate almost immediately), but this is optional. 

I sprinkled over some extra lemon zest as well, but you of course leave this off or add even more blueberries. The decoration is a balance of sweetness as well as just finishing off the tart.

Tips & Tricks

  • This recipe will last 3+ days in the fridge
  • You can freeze this recipe for 3+ months
  • You can swap the blueberries to any other berry such as strawberries, raspberries or blackberries.
  • If you want to make a pastry base instead, find a recipe here
  • I used this tart tin for this recipe

Lemon Blueberry Tart!

A creamy lemon blueberry tart with a biscuit base, lemon filling with a blueberry coulis swirl and whipped cream on top - perfect summer bake.
Print Pin Rate
Category: Dessert
Type: Tart
Keyword: Blueberry, Lemon
Prep Time: 30 minutes
Cook Time: 15 minutes
Cooling/Setting Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 12 slices
Author: Jane's Patisserie

Ingredients

Blueberry Coulis

  • 1 tbsp cornflour
  • 1 tbsp lemon juice
  • 150 g blueberries
  • 2 tbsp caster sugar

Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter (melted)

Lemon Filling

  • 397 g condensed milk
  • Juice of 2 lemons
  • Zest of 2 lemons
  • 2 egg yolks
  • extra blueberries

Decoration

  • 100 ml double cream
  • 1 tbsp icing sugar
  • lemon zest

Instructions

  • Preheat the oven to 190ºc/170ºc fan and grab a 9" loosed bottomed tart tin
  • Add blueberry mix to a pan, mash with a fork and heat until softened for 5 minutes and then leave to the side
  •  Mix the blitzed biscuits to a fine crumb and mix through melted butter
  • Press into base and sides of a 9” loose bottomed tart tin 
  • Whisk egg yolks until broken down and smooth
  • Whisk in condensed milk until smooth
  • Add lemon juice/zest until smooth and pour into tin
  • Swirl through blueberry coulis, I dollop in teaspoons and then swirl with a cake skewer
  • Sprinkle on some extra blueberries
  • Bake in the oven for 12-15 minutes and then cool fully in the tin. Set in the fridge for 1-2 hours
  • Whip together the double cream and icing sugar to soft peaks and then pipe onto the tart
  • Sprinkle over some extra lemon zest for decoration

Notes

  • This recipe will last 3+ days in the fridge
  • You can freeze this recipe for 3+ months
  • You can swap the blueberries to any other berry such as strawberries, raspberries or blackberries.
  • If you want to make a pastry base instead, find a recipe here
  • I used this tart tin for this recipe

ENJOY!

Find my other recipes on my Recipes Page!

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