Blueberry Lemon Curd Mousse Tarts

May 5, 2014

in American,Pies & Tarts

Blueberry Lemon Curd Tarts | Daydreamer Desserts

A few weeks back as I was planning today’s post I had penciled “5/5 – Blueberry Pie”. Which, I totally intended to share with you today…

Blueberry Lemon Curd Tarts | Daydreamer Desserts

However, somehow, somewhere between the day I jotted that down and what actually transpired this weekend. Today’s post turned out to be just slightly different than what I had originally envisioned. In all honestly it was mostly it was due to the weather.

Blueberry Lemon Curd Tarts | Daydreamer Desserts

So instead of handing over a traditional blueberry pie (especially when it’s 90+ degrees out), I leave you with this… a fluffy and fresh blueberry tart.

Note: Other than the tart shells, which need a little less than 10 minutes in the oven (you can even use your toaster oven) this tart requires no baking. So, it’s perfect for warm weather.


Blueberry Lemon Curd Mousse Tarts
Prep time
Cook time
Total time
Recipe type: Tart
Cuisine: American
Serves: 4-8
Tart Crust
  • 1 package (27 cookies) Pepperidge Farm Bordeaux cookies
  • ¾ cups macadamia nuts
  • 3 tablespoons melted butter, slightly cooled
Macecrated Blueberries
  • 6 ounces fresh blueberries
  • ¼ cup granulated sugar
  • 2 tablespoons limoncello
  • pinch of grated lemon zest
Blueberry Lemon Curd Mousse Filling
  • 1 cup heavy whipping cream
  • ¼ cup lemon curd
  • macerated blueberries
  • 1 tablespoon limoncello
  • 1 teaspoon unflavored gelatin powder
Tart Crust
  1. Pre-heat oven to 350 degrees F.
  2. Spray 4-5" tart pans with non-stick cooking spray place them on a baking sheet and and set aside.
  3. In a food processor pulse cookies and macadamia nuts until finely ground. Pour melted butter into cookie and nut mixture stir to combine.
  4. Divide crust mixture equally between the 4 tart pans, press crust over the bottom and up the sides of each pan. Bake for 8-10 minutes. Allow to cool completely before filling.
Macecrated Blueberries
  1. In a bowl mash blueberries, sugar limoncello and lemon zest. Allow to sit for 30 minutes. Strain juice from macerated blueberries before adding them to the mousse.
Blueberry Lemon Curd Mousse Filling
  1. In a small microwave cup stir together limoncello and gelatin, microwave for 20 seconds on 50% power. Set aside.
  2. In a large beat whipping cream until just before it starts to thicken, add lemon curd and gelatin mixture. Beat until stiff peaks form, don't over-beat. Fold in strained macerated blueberries. Pipe or spoon mixture evenly over chilled tart shells garnish with fresh blueberries. Serve chilled.


Blueberry Lemon Curd Tarts | Daydreamer Desserts

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