Lemon Curd Tarts with Blueberry Sauce
Serves: 1 (9 inch) tart or 4 Mini Tarts
 
Ingredients
For the crust
  • 2 cups all purpose flour
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
For the filling
  • 2 generous cups of lemon curd
  • 1 cup whipped cream
  • lemon zest for garnish
For the Blueberry Sauce
  • 1 pint fresh blueberries (about 2½ cups)
  • ¾ cup water
  • ¼ cup sugar
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water
Instructions
For the Crust:
  1. In a large bowl, whisk together the flour and salt. In a separate bowl, using an electric or standing mixer cream together the sugar and butter until fluffy. Mix in the vanilla. Reduce mixer speed to low and add in the flour until just incorporated, being careful not to over mix. Using your hands, press the mixture together to form a ball and wrap tightly in plastic. Refrigerate for 30 minutes.
  2. Preheat oven to 350 degrees Fahrenheit. Grease one 9 inch tart pan, or four mini tart pans. Press the chilled dough into the bottom of the pan(s) and up the side(s) to about ¼ inch thickness. Bake for approximately 15 minutes, or until the edges of the crust begin to lightly brown. When you remove it from the oven, press it down gently if it has risen up in places. Let cool completely.
  3. Fill cooled tart shells with lemon curd and top with whipped cream.
For the Sauce
  1. Place the berries, sugar, and water into a small saucepan. Bring to a low boil over medium heat and boil for about 3 to 5 minutes, or until berries begin to pop. Reduce heat to a low simmer and stir in the dissolved cornstarch. Simmer for another 2 to 3 minutes, or until sauce has thickened.
  2. Serve the warm sauce over the tarts for a melty, creamy dessert, or serve the sauce chilled over the tarts for a cool summer treat.
Recipe by Some the Wiser at http://somethewiser.danoah.com/2017/05/lemon-curd-tarts.html