No Bake Blueberry Curd Tart

A no bake fruit art with butter cookie crumb crust filled with homemade blueberry curd, then garnished with some white chocolate crunchy balls--simple, delicious and perfect for hot summer days when the berries are in abundance. Do make an extra portion of blueberry curd to spread on homemade bread or pour over some pancakes. You can use fresh or frozen blueberries for the curd. Berries of any kind always yield delicious results! Besides blueberries, you could opt for raspberries, blackberries, or strawberries.

Cookie Crust	Blueberry Curd
200 g Butter cookies 80 g Unsalted butter, melted	300 g Fresh blueberries 4 tbsp Freshly squeezed lemon juice 150 g White sugar 2 Eggs, medium 4 Egg yolks 70 g Unsalted butter, cut into 6 smaller pieces

Place butter cookies in a large ziploc bag. Seal all but 1-inch of the bag, so that air can escape. Take a rolling pin and roll over the ziploc bag of cookies until you have fine crumbs.
Place cookie crumbs and melted butter in a large bowl and stir with a fork until the mixture looks like wet sand. Place in a 35x13cm tart pan with a removable bottom and press until it’s very compact. Chill the crust for 1 hour before filling.
While the cookie crust chills, prepare the curd. Wash and dry the blueberries. Place the berries, 2 tablespoons of lemon juice and half of the sugar in a saucepan. Use a hand blender to puree the mixture. Cook the mixture over medium heat until it turns dark purple and it has started to thicken a bit, about 10 minutes.
Strain the mixture into a medium-sized bowl through a fine mesh strainer to remove the blueberry skins. Pour the blueberry puree back into the saucepan and add in the remaining lemon juice and sugar.
Place a medium bowl with a fine-mesh strainer next to the stove. Add the whole eggs, and egg yolks to the saucepan and whisk to thoroughly combine. Place the pan over medium-low heat and whisk constantly, until the mixture is slightly thickened.
Remove the saucepan from the heat and whisk in the butter one piece at a time until thoroughly incorporated. Strain curd through the strainer into the bowl.
Remove the crust from the fridge and pour the strained curd into the crust. Chill the tart for at least 4 hours, preferably overnight, until firm. If desired, garnish with mint leaves and chocolate crunchy balls.

45 comments:

Tom 29/6/22 00:33: ...it looks berry good!
Anonymous 29/6/22 00:35: I'm always on the hunt for no-bake desserts and this one looks like a winner, Angie! Wonderful flavors and beautiful too!
Brian's Home Blog 29/6/22 00:58: That looks so good and so refreshing!
J.P. Alexander 29/6/22 02:33: Se ve muy rico, la haré pronto. Te mando un beso y gracias por la receta.
kathyinozarks 29/6/22 03:00: This looks delicious and very pretty too
mjskit 29/6/22 03:20: I just love the idea and the look of blueberry curd! So lovely. The tart is beautiful and I know would taste as good as it looks. Right now I love the idea of taking the blueberries I have in the fridge and making the curd. I see scones and curd for breakfast this week. thanks Angie!
Anonymous 29/6/22 03:33: It's Judee.. Your baking always looks so professional and delicious. I love the idea of the cookie crust and the blueberry curd looks like something we would enjoy.
Christine 29/6/22 05:02: Looks delicious
Assia 29/6/22 05:10: Looks so beautiful
Margaret D 29/6/22 05:45: My, how wonderful that looks.
Grace 29/6/22 06:39: Delicia! Me la guardo!!
Muchas gracias Angie!!
Mis mejores deseos!!
Lola Martínez 29/6/22 07:45: Es preciosa visualmente, pero más rica debe estar, frescura y sabor a raudales.
Un beso.
Liz That Skinny Chick Can Bake 29/6/22 11:15: I just bought some more cookie butter---LOVE the idea of using it in a tart crust! And blueberry curd? Also delectable!!!
DEZMOND 29/6/22 13:38: That is gorgeous and what a lovely colour that blueberry curd has! I had a post on these rectangular pies once at Facebook,they are ever so decorative.
Whats Cookin Italian Style Cuisine 29/6/22 14:23: Oh my this is heaven on a plate delicious bravo!!
Chef Mimi 29/6/22 14:53: Wow. That is the prettiest dessert I’ve ever seen!!!! And such beautiful photos. It’s almost too pretty to eat!
Amy (Savory Moments) 29/6/22 15:19: This is so beautiful! I've never seen blueberry curd and now I want to try it for sure.
New Classic r 29/6/22 15:44: Angie, this is a new one for me. I never heard of blueberry curd but with blueberries coming into season here in New Jersey, you know I will be making it. Thanks.
John / Kitchen Riffs 29/6/22 15:48: What terrific color! I've never made a blueberry curd. I will, though. :-) This looks terrific -- thanks.
Bill 29/6/22 18:27: It looks great to me. Love everything blueberry.
Pam 29/6/22 19:49: STUNNING!!!!
Pedro 29/6/22 21:09: Great!!! I prefer it with crunchy chocolate, please!
Izaa 29/6/22 23:02: this tart looks delicious
Cooking Julia 29/6/22 23:14: This is such a beautiful tart!
Lowcarb team member 29/6/22 23:48: A taste of summer ...

All the best Jan
speedy70 30/6/22 09:03: Ottimo dolce, perfetto per la stagione!!!
Nancy Chan 30/6/22 09:17: Wow! Love this beautiful no bake blueberry tart. Wish I could taste it.
Federica Simoni 30/6/22 13:31: Wow deliziosa!!!
Dawn @ Words Of Deliciousness 30/6/22 13:56: This is such a beautiful dessert. I love the idea of blueberry curd. Sounds and looks amazing!!
foodtravelandwine 30/6/22 17:34: It looks fantastic!!....very fresh for these hot summer days!....I use any rice flour, it is about the thickness it provides, but you can mill Jasmin rice, and it will give you a nice aroma......Abrazotes, Marcela
My name is Erika. 1/7/22 12:41: You've been busy baking Angie. This looks yummy. I wish I wasn't the only one in the house who ate blueberries. Happy July! hugs-Erika
shirleysimplerecipe 2/7/22 10:28: Looks yummy and pretty 😃!
Anonymous 2/7/22 14:50: Love that this is no bake because it’s super hot and humid in Toronto. Blueberry curd is not something I think of when thinking of curd, it’s always lemon that comes to mind. But blueberry is similarly tart and the colour is so gorgeous.
Eva http://kitcheninspirations.wordpress.com/
eileeninmd 2/7/22 16:43: Hello Angie,
Your tart looks delicious. I have never heard of blueberry curd, only the lemon.
Thanks for sharing. Have a happy day!
Rainbow Evening 2/7/22 21:17: love cake and fruit ....I believe your blueberry curd tart delicious....
thank you for sharing recipe
Valentina 4/7/22 02:29: Amazing how the vibrant beautiful color of the blueberries shines. Another stunning recipe!!!
Sherry's Pickings 4/7/22 04:54: this looks absolutely gorgeous angie! and i must try making the blueberry curd. such a fabulous idea!
Julie 4/7/22 07:19: Vibrant and beautiful colour tart and they look so nicely cut and served, lovely !!
Easyfoodsmith 4/7/22 13:14: The tart looks perfect and so delicious.
Muriel 4/7/22 22:13: Rohhhh! quelle merveille cette tarte aux bleuets !
Raymund 6/7/22 05:01: Wow those tarts are prefect
thepaintedapron.com 6/7/22 14:42: This sounds like heaven! I've never heard of blueberry curd, must try!
tigerfish 8/7/22 00:34: Blueberry curd, or rather "any berries" curd is such a step-up from the lemon curd I know of. Well, I confess my knowledge in desserts/bakes are limited.
2pots2cook 8/7/22 08:56: This tart looks amazing! I also wish you great success with the advertisements I see :-)
Anonymous 23/7/22 17:09: What a totally fabulous colour. I adore making fruit curds, but never thought to try blueberry. Your tart looks quite amazing.
Choclette x