Happy 3 week anniversary of The Bored Baker! Wow, I can't believe we have got this far!This blueberry curd tart is inspired by Tasty and lokokitchen! I served mine with mangoes, and they add a great tang to the sweet curd.
I used a cake pan because I didn't have a tart tin. It works just the same (except for the texture), just make sure you don't fill your crust all the way to the top!
Whisk constantly until it thickens.
Bake for 16 minutes.
Cut the mangoes into different shapes and sizes. Arrange any way you want.
1 cup almond
1 cup all-purpose flour
½ cup powdered sugar
½ teaspoon cinnamon
½ teaspoon salt
8 tablespoons unsalted butter, 1 stick, melted
1 ½ cups blueberry
1 tablespoon water
2 large eggs
2 large egg yolks
¾ cup granulated sugar
½ cup lemon juice
2 teaspoons corn starch
3 tablespoons unsalted butter, cubed
3 tablespoons extra virgin olive oil
1 large mango - cut into thin strips.
In a food processor, add almonds, flour, sugar cinnamon and salt and pulse until finely ground. Then add in the butter and milk and pulse until the dough comes together.
Press the dough into a 9-inch tart pan (See note below) and prick the bottom of the crust with a fork, and drape parchment paper over pan and fill with beans. Cool for and hour.
Preheat the oven to 350 degrees and blind bake for 23 minutes.
Add blueberries and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium low until most of the blueberries have burst - 5 minutes. Strain through a fine-mesh sieve.
Add blueberry juice, eggs + egg yolks, lemon juice and cornstarch to a medium saucepan over low heat, whisking constantly. After 3 minutes add butter, 1 tablespoon at a time whisking until the curd has thickened. Strain through a fine-mesh sieve and whisk in olive oil.
Pour blueberry curd into the blind baked tart shell, and bake for 16 minutes. Chill overnight.
Cut mangoes into various sizes of triangles, and arrange on top of the tart.
- The Bored Baker 👩🏽🍳
Instead of a tart tin you can use a cake tin which works the same you just won't have that signature tart texture and design.