Fork Kontrol will feature a different and delectable gourmet dessert each month, including amazing cakes, cookies, cheesecakes, and more. Each dessert will be shown along with a recipe so you can make it yourself.
This tart features a buttery graham cracker crust filled with a luscious lemon-blueberry filling. The filling is made by whisking together lemon juice, lemon zest, sweetened condensed milk, and egg yolks, then gently folding in fresh blueberries. The tart is baked until the filling is set, creating a tangy and fruity dessert that’s as beautiful as it is delicious.
For the crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:
1 cup fresh blueberries
1/2 cup lemon juice
1 tablespoon lemon zest
1 can of sweetened condensed milk
3 large egg yolks
Preheat the oven to 350°F (175°C).
In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the crust mixture into the bottom and sides of a tart pan.
Bake the crust in the preheated oven for about 10 minutes or until lightly golden.
In another bowl, whisk together the lemon juice, lemon zest, sweetened condensed milk, and egg yolks until smooth.
Gently fold in the blueberries.
Pour the lemon-blueberry mixture into the baked crust.
Return the tart to the oven and bake for an additional 15-20 minutes or until the filling is set.
Remove from the oven and let it cool completely.
Once cooled, refrigerate for at least 2 hours before serving.
Cut into slices and garnish with additional blueberries and lemon zest if desired.