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Lemon Blueberry Cream Tart Recipe

Lemon Blueberry Cream Tart Recipe

Bright, creamy, and fruity tart perfect for summer or any occasion. Zesty lemon cream filling with juicy blueberry topping over a buttery graham cracker crust. Impress your guests without spending hours in the kitchen. Easy, indulgent, and refreshingly delicious.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 People
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Tart Crust:
  • 150 g graham cracker crumbs
  • 75 g melted butter
  • 25 g sugar
For the Lemon Cream Filling:
  • 240 ml heavy cream
  • 225 g cream cheese softened
  • 60 g powdered sugar
  • 30 ml fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
For the Blueberry Topping:
  • 225 g fresh blueberries
  • 25 g sugar
  • 15 ml lemon juice
  • 1 tsp corn-starch mixed with 15 ml water

Method
 

  1. Preheat oven to 175°C (350°F).
  2. Mix graham cracker crumbs, melted butter, and sugar; press into tart pan evenly.
  3. Bake crust for 8–10 minutes; let it cool completely.
  4. Beat cream cheese until smooth; add powdered sugar, lemon juice, zest, and vanilla.
  5. Whip heavy cream until soft peaks; fold into lemon mixture gently.
  6. Spread lemon cream evenly in cooled crust; chill for 2 hours.
  7. Cook blueberries with sugar and lemon juice until bursting; add cornstarch mix and thicken.
  8. Cool topping completely; spread over chilled tart.
  9. Chill for another 30 minutes, slice, and serve.

Notes

  • Use fresh lemon juice for best flavor.
  • Do not pour hot blueberry topping directly on cream to avoid melting.
  • Make-ahead friendly: prepare a day before serving.
  • Rustic appearance is charming; no need to stress over perfection.
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