{"id":31032,"date":"2024-06-09T08:00:58","date_gmt":"2024-06-09T07:00:58","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=31032"},"modified":"2024-05-13T12:26:47","modified_gmt":"2024-05-13T11:26:47","slug":"lemon-blueberry-tart","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2024\/06\/09\/lemon-blueberry-tart\/","title":{"rendered":"Lemon Blueberry Tart!"},"content":{"rendered":"

A creamy lemon blueberry tart with a biscuit base, lemon filling with a blueberry coulis swirl and whipped cream on top – perfect summer bake.<\/h2>\n

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So this pudding is my new favourite obsession, it\u2019s so full of flavour and perfect for the warmer days if you want something fruity and light – it is DELICIOUS.<\/p>\n

Lemon Bakes<\/h3>\n

So when it comes to the bakes of the world, I am always and utterly obsessed with all things lemon. I know, it\u2019s such a popular flavour that this is probably quite obvious, but I do just adore it.<\/p>\n

I love a lemon bake such as my lemon meringue blondies<\/a>, my no-bake lemon cheesecake<\/a>, and even my lemon and blueberry blondies<\/a>. I just adore the zingy and zesty lemon flavour that mixes into whatever themed bake you have, SO well. It cuts through the sweetness, the flavour profile never fails, and you can just put lemon into so many other bakes as well.<\/p>\n

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Blueberry Bakes<\/h3>\n

When it comes to the blueberry bakes that I have published, most are also combined with lemon. Such as the blondies I mentioned above, my lemon and blueberry rolls<\/a>, and even my lemon and blueberry cake.<\/a> I know, it\u2019s an obsession. In my third book<\/a> I do have my blueberry pie though, and that is just incredible.<\/p>\n

Blueberries, especially out of season (obviously), are a bit tasteless when they are fresh and not cooked. When you bake a blueberry, the colour explodes and so does the flavour and it\u2019s just absolutely wonderful.<\/p>\n

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Biscuit base<\/h3>\n

So, even though this recipe is baked, I went for a biscuit base. The theory of this bake is similar to a key lime pie (recipe in my first book<\/a>), and it\u2019s incredibly easy to make, and it also doesn\u2019t soak through a biscuit base. I used the same theory as my other biscuit bottomed tarts such as my easter chocolate tart.<\/p>\n

I used a digestive biscuit, and some melted butter. You can use a block butter or a baking spread, both work well. I used the full-fat digestive as it\u2019s the best to use. If you want to use a light biscuit, chocolate coated biscuit or filled biscuit you\u2019ll want to use 1\/2-2\/3 of the butter as they need less.<\/p>\n

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Lemon filling<\/h3>\n

The lemon filling is a simple four ingredient mixture, that if you haven\u2019t seen this style of filling before may sound a little weird, but trust the process, I promise.<\/p>\n