BC Blueberry Lemon Tarts

Another favourite from the UBC Blueberry Fest. UBC Executive Sous Chef, Andy Chan, is the master recipe creator for our annual Blueberry Fest.

These Blueberry Lemon Tarts are sold out daily during the three day fest each year. BC Blueberry fans bring their own containers and load them up to take home to share with friends and family.

We can’t get them to you in person this year. Try making them at home. Follow the baking video below to make Blueberry Lemon Tarts, the full recipe is further down this page. Share your results and tag us at @ubcfoodie, @bcblueberries #gobluebc

Baking’s not your thing? Pick some up at Mercante and Harvest Market on campus. You may also order them for pick up, 48 hours advance notice required due to reduced staff in our bakery and kitchen. [604.827.3007]

More baking and cooking demos to come during #GoBlueBC.

YouTube video

Yield: 8 Tarts


Tart Crust

  • 340g flour
  • 120g sugar
  • 3g salt
  • 230g butter
  • 2 large eggs
  • 3ml vanilla extract

Lemon Curd

  • 125ml lemon juice
  • 1 lemon zest
  • 130g sugar
  • 3 large eggs


Make tart shells – use a stand mixer with paddle attachment

  1. cream butter, sugar and salt on medium speed for 2 – 3 minutes or until pale and light
  2. scrape sides and bottom of bowl with a rubber spatula
  3. add flour
  4. beat on speed for about 30 seconds until flour mixes with the creamed butter-sugar mixture
  5. add eggs, mix on low for another 30 seconds, or until dough comes together
  1. divide dough into 2 equal balls
  2. shape each ball into a disk 1/2 inch thick
  3. wrap well in plastic wrap
  4. chill for 1 hour
  1. preheat oven at 325F
  2. roll dough into 1/8 inch thick
  3. use ring as guide, cut out a circle 1 inch larger than ring
  4. press cut dough gently into ring
  5. dock the bottom of dough with a fork
  6. bake tart shell for 10-15 minutes, until golden brown
  7. let cold completely on wire rack

Make lemon curd

  1. whisk together lemon juice, sugar and eggs in a heavy saucepan
  2. cook over medium low heat
  3. whisk frequently until thick, about 6 minutes – enough to hold marks of whisk and first bubble appears on surface
  4. remove from heat
  5. whisk in butter and lemon zest
  6. transfer lemon curd to a bowl, cover with plastic wrap*, chill, minimum 1 hour

*make sure the wrap touches the surface of curd to prevent a skin


  1. pipe lemon curd onto tart shells
  2. top with fresh blueberries
  3. garnish with powered sugar and top with fresh mint