This Blueberry Tart is a delicious combination of a chocolate cinnamon cookie crust and creamy, fruity blueberry curd. The blueberry curd is tart and sweet at the same time and goes perfectly with the sweet chocolate crust. Ground cinnamon gives an amazing flavor boost to the tart. Read below to learn how to make this yummy tart and if you want to be notified of new recipes please sign up for my baking newsletter.
I love making fruit curds. They're creamy, fruity and taste good on almost anything. Second to spreading it on a biscuit is making fruit tarts with the different curds. The combination of the tart filling with the sweet cookie crust is perfect. One of my favorites is the Meyer Lemon Tart followed by my recipe for Cranberry Meringue Tart. The combination of tart cranberry curd and sweet meringue is so good.
- Why This Recipe Tastes So Good
- 2 Recipes for This Blueberry Tart Recipe
- How to Make This Blueberry Tart
- How to Make The Chocolate Tart Crust
- How To Assemble and Bake the Tart
- Pro Tips for Making This Recipe
- Recipe - Frequently Asked Questions
- More Fruit Tarts For You
- Blueberry Tart with Chocolate Cookie Crust
Why This Recipe Tastes So Good
When you want a fruit forward dessert this Blueberry Curd Tart hits the spot. The curd is made with 10 ounces of fresh blueberries with a little lemon juice to brighten the flavor and just enough sugar to sweeten the curd without overwhelming the taste of the blueberries. Chocolate is a natural flavor combination with blueberries and the sweetness of the chocolate shortbread crust is a nice contrast with the tart blueberry curd.
2 Recipes for This Blueberry Tart Recipe
This recipe consists of two base recipes:
- Blueberry Curd. This blueberry is made with fresh blueberries and a little lemon juice for an additional hint of tartness. The curd is easy to make, has a deep lovely purple color and is absolutely delicious. You can also make this recipe with Cranberry Curd.
- Chocolate Cookie Crust. This chocolate cookie crust is based on my favorite tart crust. I replaced part of the all-purpose flour with Hershey's cocoa powder. The crust is easy to make and can be made one (1) day in advance.
Get the recipe and instructions for making this Blueberry Curd. See the instructions for making the chocolate crust below.
How to Make This Blueberry Tart
For this recipe you can make the blueberry curd up to two weeks in advance or the same day that you make the chocolate cookie crust.
If making the curd the same day as the tart crust, you won't need to refrigerate it before baking the tart.
How to Make The Chocolate Tart Crust
This is the easiest tart crust that you will ever make. While it is baked ahead of adding the filling, blind baking is not required. This crust stays in place when it's baked and does not slide down the sides of the pan.
This chocolate cookie crust recipe is my go-to recipe. I added ground cinnamon to this version and the combination of chocolate, blueberry and cinnamon is amazing.
I first used it when I made this Orange and Chocolate Almond Tart. For a non-chocolate version of this tart crust try my French Apple Tart.
Blind baking is when you line the dough with parchment paper or foil, fill it with pie weights or dried beans and partially bake or thoroughly bake the crust.
To make the crust melt the butter in a small saucepan over medium heat. Melting the butter over medium heat instead of high heat will prevent it from splattering and popping.
Place the flour, cocoa, ground cinnamon, and salt in a medium bowl and whisk to combine. Add the melted butter while it is still hot and use a spatula to mix the butter into the dry ingredients until no specks of flour-cocoa mixture are visible.
Once the ingredients are mixed together to form a dough, press the dough into a 9-inch tart pan. Prick the bottom of the pan with with fork. This step will keep it from rising too much.
Press the warm dough in a 9-inch tart pan with a removable bottom. Prick the bottom the dough with a fork (this will prevent the tart bottom from rising). Bake the tart for 25 minutes and remove it from the oven.
NOTE: You'll know the tart is done because the surface of the tart
The tart can be made up to one day in advance. If making it in advance, let it cool and cover it with plastic wrap.
How To Assemble and Bake the Tart
If making the chocolate cookie crust and blueberry curd the same day:
- Make the chocolate cookie crust and place it in the oven
- While the crust is baking, make the blueberry curd. The tart may finish baking before the curd is ready. If that happens remove the tart from the oven and set aside while you finish making the curd.
- When the curd is done strain it, to remove bits of eggs and then scrape the curd into the chocolate tart shell
- Bake the curd until it is just a little jiggly in the center and if you lightly touch the edge of the curd with your index finger you eave. a slight indent.
If making all the curd and tart crust at least one day in advance:
- Preheat the oven to 350°F. Place a baking rack on a half baking sheet
- Scrape the cold blueberry curd into the bakes tart shell
- Bake the curd until it is just a little jiggly in the center and if you lightly touch the edge of the curd with your index finger you eave. a slight indent. The bake time may be 5-10 minutes longer because the curd is cold.
When the tart is done baking. Cool it on a baking rack until it reaches room temperature. Serve immediately or serve the next day with fresh berries.
Pro Tips for Making This Recipe
- When adding the melted butter to the dry ingredients, make sure it is hot. The hot butter will make the dough more pliable and easier to press into the pan.
- Take your time when pressing the dough into the pan to ensure the sides and bottom are even.
- To keep the bottom of the crust from rising up prick it with fork times before baking it.
Recipe - Frequently Asked Questions
Yes, you can use frozen blueberries for making the curd. You don't need to thaw the blueberries before making the curd.
Yes, you can make this tart with Lemon, Lime or Cranberry Curd. All those flavors will taste good for the chocolate. For the lemon and lime versions omit the cinnamon from the crust.
The tart should be refrigerated no longer than 3 days. That is because the tart crust will get softer the longer it sits, but it will taste fine.
My family and I loved absolutely loved this blueberry tart. Even as I write this blog post I'm wishing I had another piece. I hope you make this recipe. If you do make it, let me know what you think. And if you take a picture and post it on Instagram please connect with me @bakesbybrownsugar.
More Fruit Tarts For You
If you love fruit tarts check out this recipes:
Blueberry Tart with Chocolate Cookie Crust
- 9-inch Tart Pan with Removable Bottom
- 2 cups Blueberry Curd
Chocolate Tart Crust
- 1 1/3 cups (189 grams) Bob’s Red Mill all-purpose flour
- 5 tablespoons (63 grams) granulated sugar
- 2 tablespoons (14 grams) natural cocoa sifted to remove lumps
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 11 tablespoons (155 grams) unsalted butter melted
- Follow the directions in the Blueberry Curd recipe. Once the curd is done either bake it right away with the chocolate cinnamon crust or refrigerate it until you're ready to make the tart.
Chocolate Tart Crust
- The crust can be made up to 1 day in advance. If made in advance, let the tart crust completely cool and then cover with plastic wrap.
- Preheat the oven to 350°F.
- Whisk flour, cocoa, sugar, and salt together in a bowl. Add the melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain. Using your hands, press two-thirds of dough into the tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness. Dock the bottom of the tart dough with the times of the fork before baking.
- Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until firm to touch, 25 minutes, rotating pan halfway through baking. The dough will bubble as it is cooking. If you see the edge of the tart crust start to crack at the edge of the tart pan, you baked it too long.
- Remove the crust from the oven and set it aside until ready to fill with the blueberry curd.
- The crust can be made one day in advance. If making it in advance, allow it to cool to room temperature and cover with plastic wrap.
Assembling and Baking the Tart
- If making the blueberry curd, tart crust and tart all in the same day, bake the tart crust and while the tart crust is baking make the blueberry curd.
- Pour the curd into the tart crust and bake the curd for 20 minutes. Start checking for doneness every 5 minutes after the first 10 minutes by lightly touching the surface of the curd with your index finger. When you touch the curd with your finger tip you should leave an indent in the curd.
- The curd will still be jiggling, but it should be darker.
- Remove the tart from the oven. Let it cool to room temperature. Refrigerate the tart until ready to serve. Right before serving decorate it with fresh fruit, whipped cream or meringue.
- The tart will be good in the refrigerator for up to 5 days, but after 2 days the crust will be soft. It will still taste good, but the crust won't be as crisp as it originally was.
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