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Honey and lemon curd tart with blueberries

  • 2:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced


  • 375g block frozen puff pastry, thawed
  • 2 x 125g punnets blueberries
  • Micro coriander, to serve (optional)

Honey & lemon curd

  • 6 eggs
  • Juice of 2 lemons, zest finely grated
  • 1/3 cup (115g) honey, plus extra to serve
  • 1 cup (250ml) coconut oil, melted (see Notes)


  • 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.
  • 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.
  • 3
    Spread pastry with curd and scatter over blueberries. Drizzle with extra honey and sprinkle with micro coriander, if using, to serve.

Source: taste.com.au


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