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5 from 3 votes

Beautiful Fresh Blueberry Curd Tart with Chocolate Cookie Crust

Sweet, plump, and juicy, after a day of picking I knew that I needed to do something special with these yummy berries. I wanted a flavorful desert, but something not terribly time consuming. What I came up with was a tart. A pressed cookie crust, and a base of fresh blueberry curd. Simple, sweet, and highlighting the amazing taste I want from a blueberry!
Prep Time20 minutes
Cook Time20 minutes
Total Time2 hours
Course: brunch, Dessert
Servings: 8

Ingredients

For the Crust

  • 190 grams or 3/4 of a package Nabisco ‘Famous Chocolate Wafers’
  • 6 tablespoons butter melted
  • 1 tablespoon sugar
  • pinch of salt

For the Blueberry Concentrate

  • 2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon creme de cassis
  • 1 tablespoon fresh lemon juice

For the Blueberry Curd

  • 3/4 cup cooked blueberry juice
  • 3/4 cup sugar
  • 2 teaspoons cornstarch
  • 3 eggs
  • 4 tablespoons salted butter
  • 1 teaspoon creme de cassis
  • 1 teaspoon fresh lemon juice

Instructions

To Make the Crust

  • Preheat your oven to 350F. Line a tart pan with a round of parchment paper. Reserve.
  • In a food processor, pulse the chocolate wafers until finely ground.
  • Place the crushed wafers into a bowl, add the sugar, and pinch of salt.
  • Add the melted butter to the bowl, and mix to combine.
  • Transfer the crust ‘dough’ into the prepared tart pan and press down to spread; you want to have an even crust across the bottom, and up at least partway along the sides of the tart shell.
  • Once shaped, bake in your preheated oven for 10-12 minutes.
  • Let cool completely on a wire rack.

For the Blueberry Concentrate

  • Add 2 cups of fresh blueberries to a medium saucepan, along with 1/4 cup of sugar, 1 tablespoon creme de cassis, and 1 tablespoon fresh lemon juice. Mix completely.
  • Cook over medium-high heat, stirring often. Let come to a boil, and cook for 1 minute, until thick and jammy.
  • Place a fine mesh sieve over a bowl and pour the jammy mixture into the sieve. Press the jam with a rubber spatula to collect the juice.
  • Discard the blueberry skins left in the sieve, and reserve the bowl of blueberry concentrate.

To Make the Curd

  • In a saucepan, add 3/4 cup of cooled blueberry concentrate, 1/2 cup of sugar, and 2 teaspoons of cornstarch. Whisk to combine. In a separate bowl, fork-whisk the 3 eggs and then add to the blueberry mixture. Whisk to combine.
  • Place over medium heat, and cook until thickened, while whisking continuously. The liquid will turn from a frothy consistency into a thickened curd in 3-6 minutes.
  • Let the curd come to a simmer, and cook for 1 extra minute, while whisking.
  • Take the curd off the heat and stir in the butter with a rubber spatula. After incorporating the butter completely, add the 1 teaspoon each of creme de cassis and lemon juice, to boost the flavors.
  • Let cool slightly.

To Assemble

  • Pour the slightly cooled curd into the pre-baked tart shell. Smooth with an offset spatula. Cover with plastic wrap, and chill in the fridge for at least 2 hours.
  • Serve with berries, whipped cream, and the extra blueberry reduction as a delicious dessert sauce!

Notes

Remember to let your tart set in the chiller for a few hours before serving.