Yield: One 9" pie or 12 mini tarts
One 9” pie shell or 12 mini tart shells, fully baked
150g granulated sugar
25g corn starch
small pinch kosher salt
55g egg yolks (about 4 medium yolks, reserve whites for meringue)
60ml fresh squeezed lemon juice
6g lemon zest
60g egg white (reserved from egg for lemon curd)
60g granulated sugar
240g UBC Farm Blueberries
6g mint, finely chopped
20g fruit glaze
- At least 12 hours before you plan to serve the tarts, prepare the lemon curd. Combine sugar, corn starch, salt and water in a pot big enough to contain all ingredients. Cook over medium high heat until thick and clear. Remove from heat and slowly whisk in egg yolks. Stir until completely blended. Return to heat and continue cooking until very thick. Stir in lemon juice and zest. When liquid is completely incorporated, remove from heat. Add butter and stir well. Cover lightly with plastic wrap directly on surface of lemon curd to prevent it from forming a skin. Refrigerate overnight.
- Bake tart shells or pie crust according to package directions. If you have a favourite dough recipe, blind bake until fully cooked in a 325°F oven.
- While tart shells are cooling, prepare the meringue. Whip egg whites in stand mixer with wire whisk attachment until soft peaks begin to form. Slowly add sugar while whisking on medium-high speed until firm, glossy peaks have formed.
- Prepare the fruit glaze - follow directions on packaged glaze or make your own simple syrup by simmering 1 cup of sugar with 1 cup of water. Gently toss blueberries and chopped mint with glaze until evenly coated.
- Once shells are cool, fill ¾ with lemon curd. Distribute blueberry mixture evenly between tarts.
- Top with meringue and brûlée with a torch until evenly browned and caramelized.