Blueberry lemon tart

Fresh blueberry and lemon tart

I've always loved fresh blueberries more than cooked ones so wanted to make something that retained their freshness. And I have a sentimental attachment to lemon curd as well. I tried a few different variations of these elements and settled on this recipe. Vegan margarine can be replaced by butter of course. It's just what I use to avoid lactose. I use a springform pan to make this but a tart pan would be nice or little tartelettes would be even easier to eat.

Shortbread crust:

250 g flour

50 g icing sugar

A pinch of salt

1 egg

150 g vegan margarine

Blend it all together and press it into a tart or springform pan. Poke it with a fork. Bake at 375F for 15 minutes until golden.

Lemon curd filling:

⅓ cup white sugar

⅓ cup fresh lemon juice

Zest of 2 lemons

2 eggs

5 T vegan margarine

Mix all ingredients except the margarine in a small pan and whisk them together. Heat slowly on medium low heat while whisking until it thickens. Take pan off the heat and stir in 5 T of margarine. Let it cool before filling the shortbread crust

Blueberry couli:

½ cup fresh blueberries

3T of white sugar

1t fresh lemon juice

1t cornstarch

2T water

Last touch:

250 g or so of fresh blueberries

Cook the blueberries with water and lemon juice until some burst, then stir in the cornstarch slurry and thicken. Make sure it is sweet enough to offset the sourness of the fresh blueberries.

To assemble:

Pour the lemon curd over the crust and spread it evenly. Dot the lemon curd with the blueberry couli. Place the fresh blueberries on the lemon curd.