Blueberry–Lemon Curd Tart (Reduced Sugar)
We set our sights on a low-sugar lemon tart—but we didn't want to end up with a puckery, one-note dessert.
Keywords
- Reduced Sugar
- Desserts or Baked Goods
- Tarts
- Fruit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Spice grinder
- Tart pan
- Pie weights
- Rolling pin
- Fine-mesh strainer
- Cooling rack
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Plastic wrap
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Offset spatula
- Plate
- Serving platter
- Cutting board
- Refrigerator
- Freezer
- Measuring cup
- Measuring spoon
Ingredients
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup (1⅓ ounces/38 grams) Sucanat
- 1¼ cups (6¼ ounces/177 grams) all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
- ¼ cup lemon zest plus ½ cup juice (4 lemons), divided
- 1 large egg plus 5 large yolks
- ⅓ cup plus ¼ cup honey, divided
- Pinch plus ⅛ teaspoon table salt, divided
- 4 tablespoons unsalted butter, cut into 4 pieces and chilled
- 2 tablespoons heavy cream
- 10 ounces (283 grams/2 cups) blueberries
- 2 tablespoons cornstarch
- 2 tablespoons water
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