I am building up quite the collection of tart pans of every shape and size. Fun to have around for a simple dessert like this one, they are also great for homemade shortbread or even a savory quiche. This simple desserts starts with an easy crust of crumbled graham crackers and melted butter, baked until browned and crisp. The secret to the filling of this sweet tart is store-bought lemon curd mixed with crème fraiche for a smoother consistency; chilled and served with fresh blueberries, this dainty dessert is lovely served after a light summertime dinner on the patio or even passed around at an afternoon tea or as an ending to a weekend brunch gathering.
(To view this recipe, click on the blue title of the blog post above*)
Lemon Curd Tart with Blueberries
Ingredients:
- 1/2 box graham crackers
- 4 tablespoons unsalted butter, melted
- 10 oz. lemon curd
- 1/4 cup creme fraiche
- fresh blueberries, for serving
Directions:
- Preheat the oven to 350 degrees. Place the graham crackers in the bowl of a food processor and pulse until crumbly. Place in a bowl and stir in the melted butter.
- Press the crust into a greased tart pan with a removable bottom. Bake in the oven for 15-20 minutes or until browned and crispy. Let the crust cool complete.
- In another mixing bowl, stir the lemon curd and crème fraiche together until combined and smooth. Spoon into the baked crust and chill, covered for at least 1 hour. Cut the tart and serve with the fresh blueberries.
Tagged: blueberries, creme fraiche, dessert, graham cracker crust, graham crackers, lemon curd, lemon tart, tart
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