Ingredients
Scale
Blueberry Sauce
- 1 teaspoon cornstarch
- 2 teaspoons lemon juice (or water)
- 1 cup (140g) fresh or frozen blueberries
- 2 teaspoons granulated sugar
Shortbread Crust
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
Filling
- 1 (14 oz) can full-fat sweetened condensed milk
- 6 Tablespoons (90ml) lemon juice
- 1 teaspoon lemon zest
- 1 large egg yolk
Optional Garnishes
- Lemon slices, blueberries, leftover blueberry sauce, whipped cream
Instructions
- Blueberry Sauce: Mix cornstarch and lemon juice. Warm blueberries and sugar in a saucepan 3 minutes, mashing them. Stir in cornstarch mixture and cook 2 minutes. Set aside.
- Preheat oven to 350°F (177°C).
- Crust: Mix butter, sugar, vanilla, salt, then flour. Press into 9-inch tart pan. Bake 15 minutes, lightly brown edges. Poke holes with fork.
- Filling: Whisk all filling ingredients. Pour into warm crust. Drop half of blueberry sauce over filling, swirl with toothpick or knife.
- Bake 17–19 minutes until center no longer jiggles. Cool on rack, then chill 2 hours. Remove tart pan sides.
- Slice and serve with remaining blueberry sauce and optional garnishes.
Notes
- Make ahead: Prepare filling and blueberry sauce in advance. Pour on warm crust before baking.
- Freezing: Baked and cooled tart freezes well up to 3 months. Thaw overnight in fridge.
- Use sweetened condensed milk; do not substitute evaporated or fat-free milk.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian