Lemon curd Tart with Blueberries
I made this in class on Wednesday. Made the tart dough and then lined an baked (a tad over baked for a lemon curd shell- but now I know) the tart shell then made the lemon curd filling and poured it into the shell. Wrapped it up carefully and stored it in the fridge overnight to allow the filling to set up. If I had served it on the dessert buffet it would ooze after I portioned it out. So Thursday I pulled it out of the fridge, in wrapped it, and decorated it with fresh blueberries. I like the combo of blueberries and lemon a lot and because blueberries aren’t in season right now they had a tartness that I enjoyed for my lemon (another tart fruit) curd TART. ;)
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