The fruit tart is the perfect summer confection. A little sweet but not too sugary, you won’t feel weighed down with this delicious dessert. The best way to make a tasty tart is to pick fresh fruits in season. A tart is versatile enough that you can top it with almost anything. From classic flavors like strawberry rhubarb to contemporary flavors like passion fruit and blood orange, you can customize this dish to your taste buds.
A lemon blueberry tart is my absolute favorite to get that summer feeling inside and out. Something about the juicy, fresh blueberries on top of a lemon flavored custard makes my heart sing. The best part about these tarts is that they are no-bake, so you don’t have to add to the summer heat with your oven!
This recipe calls for sweetened condensed milk, heavy cream and butter for you all looking to indulge. However, if you would like a lighter version change out the heavy cream for some plain greek yogurt and replace the saturated fat of the butter with an unsaturated version like coconut oil.
LEMON AND BLUEBERRY TARTLETS
- 2 cups (240g) graham crackers/digestive biscuits, crushed
- 1 stick (113g) unsalted butter, melted and slightly cooled
- 1 cup (240ml) heavy cream
- Zest of 1 large or 2 small lemons
- 7oz/198g condensed milk (half of a can)
- 2tbsp lemon juice
- 1tbsp powdered sugar, sifted
- 1 and 1/2 cups (225g) fresh blueberries
- Place graham cracker crumbs into a medium sized bowl and pour the melted butter into the bowl. Mix this until crumbs are coated.
- Spray 6 individual sized tart pans with cooking spray.
- Place 2 heaping tablespoons of the crumb mixture into each tart pan and press firmly, bringing the base up the sides to be level with the top of the pan.
- Place in the fridge for 30 minutes.
- Once chilled, make the filling: place the heavy cream into a large bowl and whisk until soft peak stage. You want it to hold its shape when you remove the whisk, but the tip of the peak should bend over on itself.
- Add the lemon zest, condensed milk, lemon juice and powdered sugar and whisk until smooth.
- Spoon around 2tbsp into each chilled tartlet and use the back of the spoon to smooth the filling. Fill each tartlet level with the top of the base.
- Place them back in the fridge for 1-2 hours until set. They won’t completely set, if you dig a finger in you will make a dent, but they should be firm if you touch them lightly!
- Once chilled, place fresh blueberries all over the top of the tartlets.
- To serve, dust them with icing sugar and place a small wedge of lemon on top.
- You can keep these covered in the fridge for up to 2 days. Serve chilled.