Honey and lemon curd tart with blueberries

Name: Honey and lemon curd tart with blueberries
Prep time: 2 h 10 min
Cook time: 20 min
Total time: 2 h 30 min
Ingredients: 375g block frozen puff pastry, thawed; 2 x 125g punnets blueberries; Micro coriander, to serve (optional); 6 eggs; Juice of 2 lemons, zest finely grated; 1/3 cup (115g) honey, plus extra to serve; 1 cup (250ml) coconut oil, melted

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Prep Time: 130 minutes

Cook Time: 20 minutes

Total: 150 minutes

Servings: 4

Cost: $8.28 /serving

Author : delicious. team

egg allergy egg dessert

Honey and lemon curd tart with blueberries

Ingredients

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375 grams block frozen puff pastry, thawed2 x 125 grams punnets blueberriesMicro coriander, to serve (optional)6 eggsJuice of 2 lemons, zest finely grated1/3 cup (115 grams) honey, plus extra to serve1 cup (250 milliliters) coconut oil, melted

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Instructions

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Step 1

For the lemon curd, place all ingredients in a saucepan over low heat, whisking for 2-3 minutes until thickened. Set aside to cool. Chill for 1-2 hours to thicken further.

Step 2

Roll out the pastry to a 15cm x 30cm rectangle. Place on a baking paper-lined baking tray and prick all over with a fork. Cover with another sheet of baking paper and another baking tray, then bake at 180C for 15 minutes or until crisp and golden. Cool.

Step 3

Spread pastry with curd and scatter over blueberries. Drizzle with extra honey and sprinkle with micro coriander, if using, to serve.