Blueberry Bake-Off Erin Chilcoat
Blueberry Bake-Off Ingredients: Tart Crust
1 ¼ cups finely crushed vanilla wafers
2 tbsp cup sugar
¼ cup melted butter
Ingredients: Lemon Filling
4 large egg yolks
4 tsp finely grated lemon zest
1 can (14oz) sweetened condensed milk
½ cup lemon juice, strained
pinch of salt
Ingredients: Blueberry Topping
2 cups fresh blueberries, rinsed and drained
¾ cup all-fruit blueberry preserves
Confectioners’ sugar
Preparation: Tart Crust
Preheat oven to 375 degrees. Mix all ingredients until well blended. Press firmly into the bottom of a 9-inch tart pan with removable bottom. Bake 6-7 minutes or until lightly browned. Cool completely.
Preparation: Lemon Filling
Leaving the oven rack in place (lower third of the oven), reduce oven temperature to 350 degrees.
In a bowl, using an electric mixer on medium speed, beat together the eggs yolks and lemon zest until well mixed, about 1 minute. Add the condensed milk, lemon juice and salt, beating well after each addition. Pour mixture into baked tart shell.
Bake the tart until the filling is firm in the center, about 12-14 minutes. Transfer to a wire rack and let cool completely until set, 1-2 hours
Preparation: Blueberry Topping
Place preserves in a microwave-safe bowl. Microwave on high for 30 seconds then stir. Gently fold blueberries into the warmed preserves. Microwave the mixture on high for 30 secs to 1 minute, until preserves begin to bubble around the edge. Remove from microwave and stir gently. Cool for 5-10 minutes.
Spoon blueberry mixture over cooled tart, being careful to place the blueberries in a single layer. Chill tart for at least 1 hour. Sprinkle with confectioners’ sugar just before serving.