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Lemon Blueberry Creme Brûlée Tarts

2022-07-15 - Written by: Emilia P. Fothergill

creme brulee lemon blueberries dessert

Lemon Blueberry Creme Brûlée Tarts

A twist on the classic creme brûlée, these individual tarts feature a lemon-infused custard base topped with a layer of caramelized sugar and a burst of fresh blueberry flavor.

Lemon Blueberry Creme Brûlée Tarts

Servings

12-15 individual tarts

Ingredients

For the Pastry Dough

  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 cup (50g) confectioners' sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, chilled and cut into small pieces

For the Lemon Custard Base

  • 1 1/2 cups (360ml) heavy cream
  • 1/2 cup (120g) granulated sugar
  • 3 large egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract

For the Blueberry Compote

  • 1 cup (120g) fresh blueberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons freshly squeezed lemon juice

Instructions

Make the Pastry Dough

  1. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
  2. Add cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
  3. Gradually pour in ice-cold water while gently stirring with a fork until dough comes together.
  4. Turn dough out onto a lightly floured surface and knead a few times until smooth and pliable.
  5. Wrap dough in plastic wrap and refrigerate for at least 1 hour.

Prepare the Lemon Custard Base

  1. In a medium saucepan, combine heavy cream, granulated sugar, egg yolks, lemon juice, salt, and vanilla extract.
  2. Whisk constantly over medium heat until mixture thickens and coats the back of a spoon.
  3. Strain custard into a clean bowl to cool.

Prepare the Blueberry Compote

  1. In a small saucepan, combine blueberries, granulated sugar, and lemon juice.
  2. Cook over low heat for about 5 minutes or until berries release their juices and mixture thickens slightly.
  3. Allow compote to cool completely.

Assemble the Tarts

  1. Preheat oven to 375°F (190°C).
  2. Roll out chilled pastry dough on a lightly floured surface to about 1/4-inch thickness.
  3. Cut out circles using a cookie cutter or glass, about 3-4 inches in diameter.
  4. Spoon a small amount of cooled custard into the center of each pastry circle, leaving a 1-inch border around edges.
  5. Top with a spoonful of blueberry compote and fold dough over filling to form a triangle shape.
  6. Brush tops with egg wash for a golden finish.

BAKE AND CARAMelize

  1. Place tarts on a baking sheet lined with parchment paper, leaving about 1 inch of space between each tart.
  2. Bake for 20-25 minutes or until pastry is golden brown and filling is set.
  3. Allow tarts to cool slightly before transferring them to a wire rack to cool completely.

Caramelize Sugar

  1. Using a kitchen torch, carefully caramelize sugar on top of each cooled tart.
  2. Alternatively, place tarts under the broiler for 30-60 seconds or until sugar is golden brown, watching closely to avoid burning.

Serve and Enjoy!

  1. Garnish with additional fresh blueberries if desired.
  2. Serve chilled and enjoy the delightful combination of creamy lemon custard, sweet blueberry compote, and crunchy caramelized sugar atop a delicate pastry crust.