Ingredients
- Blueberry Sauce: 1 tsp cornstarch, 2 tsp lemon juice (or water), 1 cup (140g) fresh/frozen blueberries, 2 tsp sugar
- Shortbread Crust: 1/2 cup (113g) unsalted butter melted, 1/4 cup (50g) sugar, 1 tsp vanilla extract, 1/4 tsp salt, 1 cup (125g) all-purpose flour
- Filling: 1 (14 oz) can full-fat sweetened condensed milk, 6 Tbsp (90ml) lemon juice, 1 tsp lemon zest, 1 large egg yolk
- Optional Garnishes: Lemon slices, blueberries, leftover blueberry sauce, whipped cream
Instructions
- Blueberry Sauce: Mix cornstarch and lemon juice until dissolved. Warm blueberries and sugar in saucepan 3 minutes, mashing occasionally. Stir in cornstarch mixture, cook 2 more minutes. Set aside.
- Preheat oven to 350°F (177°C).
- Crust: Mix butter, sugar, vanilla, salt. Add flour, combine. Press into 9-inch tart pan. Bake 15 minutes until lightly browned. Poke holes with fork.
- Filling: Whisk condensed milk, lemon juice, lemon zest, egg yolk. Pour into warm crust. Drop spoonfuls of blueberry sauce, swirl gently with toothpick/knife. Bake 17-19 minutes until center no longer jiggles.
- Cool at room temperature, then chill 2+ hours. Remove tart pan sides if removable. Slice and serve with garnishes.
- Cover leftovers tightly, refrigerate up to 1 week.
Notes
- Make ahead: Prepare filling and blueberry sauce in advance; keep refrigerated until use. Pour filling on warm crust for best adherence.
- Freezing: Baked and cooled tart freezes up to 3 months; thaw overnight in refrigerator before serving.
- Sweetened Condensed Milk: Use full-fat sweetened condensed milk only; do not substitute with evaporated milk or fat-free versions.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked / Layered
- Cuisine: American