Not too long ago, I showed you how to make easy tartlet shells. So a tartlet recipe with a delicious filling had to follow, of course. I went for one of those classic combinations that is always delicious. Blueberry lemon tartlets!
There are so many reasons why these blueberry lemon tartlets are a must-make. The recipe is a combination of a couple of other recipes on the site.
As mentioned, this blueberry lemon tart is a combination of various recipes. You can find the links to the recipes both here and below in the recipe card.
The lemon curd recipe can easily be made a day in advance, and the tartlet shells can also be prepared a day before. The same is true for the mascarpone cream.
Of course, you don’t have to make it all in advance, but the lemon curd is the one best made ahead of time. That way it can properly set before you use it in this tart recipe.
Once everything is ready, it is simply a matter of assembling the different components, and your blueberry tarts are ready!
I start by filling the tart shells with the mascarpone cream. Fill them just below the rim and add the lemon curd to the filling. I used around 2 to 3 teaspoons, so that means you will have leftovers if you make the full lemon curd recipe.
TIP: Lemon curd is always delicious, and you can use it, for instance, in these lemon curd cookies, the mini lemon meringue tarts, or the lemon raspberry tiramisu.
You can store the blueberry lemon tartlets in the fridge in an airtight container for 2-3 days.
Once assembled, I would not recommend freezing the lemon tarts.
Yes, you can prepare most components of this recipe ahead of time. The tart shells, lemon curd, and mascarpone cream can all be made a day in advance. Assemble the tartlets shortly before serving for the best texture.
Absolutely. Homemade lemon curd has the freshest flavor, but store-bought lemon curd works perfectly if you want to save time.
Fresh blueberries work best because they keep their shape and don’t release as much moisture. If you use frozen blueberries, let them thaw first and pat them dry with paper towels.
If you can’t find mascarpone, you can substitute it with a mixture of cream cheese and a little heavy cream to get a similar creamy texture.
Yes, you can make this recipe as one larger tart. Simply use a tart pan and adjust the baking time for the crust, if needed.
Definitely! These tartlets also work well with raspberries, strawberries, blackberries, or a mix of summer berries.
Make sure the shells are fully baked and cooled before filling them. Assembling the tartlets shortly before serving also helps keep the crust crisp.
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