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Blueberry Lemon Tart with Coconut Milk Glaze
Created by: Howcan Team
Ingredients
- For the tart crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons ice water
- For the blueberry lemon filling:
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Zest of 1 lemon
- Juice of 1 lemon
- For the coconut milk glaze:
- 1/2 cup coconut milk
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- To make the tart crust, in a food processor, pulse together 1 1/2 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, and pulse until the dough comes together. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. Trim any excess dough and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until the crust is golden brown. Allow to cool completely.
- For the blueberry lemon filling, in a saucepan, combine the blueberries, 1/2 cup of sugar, cornstarch, lemon zest, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool slightly. Pour the filling into the cooled tart crust.
- To make the coconut milk glaze, in a small bowl, whisk together 1/2 cup of coconut milk, 1/4 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until smooth. Drizzle the glaze over the blueberry lemon filling.
- Refrigerate the tart for at least 1 hour to set the glaze before serving. Enjoy!
The Blueberry Lemon Tart with a coconut milk-based glaze is a delightful dessert that combines the tangy sweetness of blueberries and the zesty freshness of lemons, all topped with a luscious coconut milk glaze. This delectable treat has a rich history dating back to the fusion of French and Southeast Asian culinary influences. Renowned chefs in regions like Provence, France, and Thailand have put their own unique spin on this dessert, incorporating local ingredients and flavors. The coconut milk-based glaze adds a creamy, tropical twist to the traditional tart, making it a favorite among dessert enthusiasts. For the best version of this dish, sourcing fresh, plump blueberries and zesty, fragrant lemons is crucial. The coconut milk glaze should be smooth and velvety, adding a luxurious finish to the tart. Alternatively, some chefs opt for infusing the coconut milk with fragrant pandan leaves for an added layer of complexity. Today, this delightful dessert can be savored in upscale patisseries and fine dining establishments that specialize in fusion cuisine. The balance of flavors and textures in this tart makes it a standout dessert, perfect for those who appreciate a harmonious blend of sweet and tangy notes.
60 min
8
320 calories
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