Blueberry Lemon Tart

These blueberry lemon tarts are creamy, flaky, bright & light all at the same time. They’re perfect for a beautiful brunch or light dessert any day of the week. 

Active Time: 10 min.

Total Time: 25 min. 

Servings: 9

Ingredients:

• 1 sheet Puff pastry, thawed 
• 1 egg lighten beaten with 1 tablespoon water (egg wash)

 Blueberry sauce:

• 1 cup fresh blueberries (can use frozen blueberries, thawed & drained)
• 1 tablespoon maple syrup
• 1 tablespoon honey
• Pinch of salt

Lemon:

• 2 ounces mascarpone cheese or cream cheese, room temperature
• 2 tablespoons powdered sugar
• ½ cup heavy cream
• 1/2 teaspoon vanilla extract 
• ¼ cup lemon curd (store-bought) or homemade – see recipe below.

Toppers:

• Toasted chopped almonds, cashews or pecans
• Shredded sweetened coconut & or powdered sugar for dusting

Roadmap:

1. Preheat oven to 400°F.
2. On lightly floured surface, roll out defrosted puff pastry to crease seams. Cut into 9 rectangles.
3. Place the rectangles on a parchment lined baking sheet. Score each pastry with a sharp knife, about 1/3 inch from the outer edge, all the way around making a rectangle inside the rectangle. Do not cut all the way through. Pierce the center of each pastry with a fork a couple times. Brush the edges of each pastry shell with the egg wash.
4. Bake the pastry for 15-20 minutes or until they puff up and are golden brown. Remove to a rack to cool completely. If needed, cut around the inner rectangle with a small paring knife and press the center down lightly to create an indentation. Once cooled, store lightly covered at room temperature until ready to assemble.
5. In a small bowl combine the blueberries, maple syrup, honey & salt. *(Optional) Mash a bit with a fork if you’d like it jammy. Set aside or refrigerate until ready to serve.
6. In a small bowl combine the mascarpone/cream cheese and powdered sugar. Beat with an electric mixer until smooth. Turn the mixer on low and slowly add the heavy cream until it’s incorporated and starting to thicken. Increase the speed and beat until medium soft peaks form. Gently fold in the lemon curd with a spatula until blended. Cover and refrigerate until ready to assemble.
7. To serve, divide the creamy lemon mixture on top of the pastry shells. Top each with the blueberry sauce & finish with shredded coconut & or powdered sugar. Serve straight away. 

Lemon Curd:

1 cup granulated sugar(200g)
2 tablespoons lemon zest(from 2 lemons)
6 large egg yolks
7 tablespoons lemon juice(100mL)
½ cup butter unsalted cold (113g)

1. Zest the lemons. 
2. Juice the lemons until you have about half a cup of lemon juice. 
3. Add egg yolks & sugar into a pot. With a whisk, give it a good mix until lighter in color. Stir in lemon juice gradually.
4. Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats the back of wooden spoon.
5. Remove pot from heat, then add the cold, cubed butter and mix until melted.
6. *(Optional) Strain the final mixture to remove any bits of zest, etc. 
7. Transfer the curd to a sealable container.