Classic Blueberry Lemon Tart (with Graham Cracker Crust)
This blueberry lemon tart is what summer desserts should be. Tangy lemon custard meets sweet blueberries in a crisp, buttery graham cracker crust that slices clean every time. It is the dessert I bring when farmers-market pints beg to be showcased, and it never leaves a crumb behind.
Servings: 1 9" tart
Ingredients
Crust
- 2 cups graham cracker crumbs about 14-18 standard crackers pulverized in a food processor
- 6 Tablespoons unrefined virgin coconut oil, melted or melted butter or plant butter
- 3 Tablespoons pure maple syrup or honey
- Pinch sea salt
Blueberry Swirl
- 6 ounces blueberries fresh or frozen/defrosted
- 1 Tablespoon cane sugar or maple sugar
- 1 teaspoon water mixed with 1 teaspoon arrowroot cornstarch can be substituted
Filling
- 14 ounces (1 can) sweetened condensed milk or sweetened condensed coconut milk
- ½ cup + 1 Tablespoon plain unsweetened whole milk Greek yogurt
- 1 Tablespoon grated lemon zest from approximately 2-3 lemons
- 6 Tablespoons freshly squeezed lemon juice from approximately 2-3 lemons
Instructions
- Position oven rack to the middle position of the oven and preheat the oven to 375 degrees F. Grease the bottom of a 9-in tart pan with a removable bottom. Line the bottom, if desired, with parchment. You do not need to grease the sides.
- Prepare the crust: process all crust ingredients in the bowl of a food processor fitted with the metal blade until it resembles wet sand. If you don’t have a food processor, you can combine graham cracker crumbs, coconut oil, maple syrup and salt in a large bowl. Transfer mixture to the prepared tart pan and press crumbs firmly into the bottom and up the sides of the dish making an even layer. You can use the bottom of a stainless steel measuring cup to do this. The better you press the crust, the better it will hold together.
- Bake for 10 minutes, until just slightly browned. Remove from the oven and let the crust cool if you have time. Even if it’s a little warm, you can still fill it. This can be done a day in advance.
- Lower the oven temperature to 350 degrees F.
- Place the blueberries and sugar in a small saucepan and cook over medium-low heat until the blueberries have started to lose their shape, about 5 minutes. Add the arrowroot-water mixture and cook over low heat until thickened. Cool slightly. Puree in a personal blender or with an immersion blender and reserve. Only blend in a personal blender if the mixture has cooled. Otherwise, use an immersion blender or a regular blender with the top ajar slightly.
- In a large bowl (I like to use something with a spout like a large measuring cup) whisk together the condensed milk, yogurt, lemon zest, and lemon juice until smooth. Pour half of the lemon yogurt mixture onto the crust and dollop with half of the blueberry sauce. Pour the other half of the lemon mixture on top and dollop with the remaining blueberry sauce. Swirl the filling with a thin skewer or the tip of a paring knife, but do not over swirl.
- Bake for 15 minutes, until the filling is almost set; it should wobble a bit like jell-o. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.