No-Bake Lemon Blueberry Tart
This no-bake lemon blueberry tart is my secret weapon for looking like I have my life together when I definitely, sometimes, absolutely do not. It's elegant, foolproof, and tastes like summer.
Equipment
- 9-inch tart pan with removable bottom
- Food processor or zip-top bag and rolling pin
- Electric mixer or stand mixer
- Small saucepan
Ingredients
For the Crust
- 2 cups shortbread cookie crumbs (about 7 oz)
- 5 tablespoons unsalted butter, melted
- Pinch of salt
For the Lemon Mousse
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup heavy cream
For the Blueberry Compote
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Make the crust: Pulse the shortbread cookies and a pinch of salt in a food processor until you have fine crumbs. Pour in the melted butter and pulse until it looks like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. I use the bottom of a measuring cup to get it even. Chill for at least 2 hours. (The crumb mixture should hold together when you squeeze it in your fist. If it crumbles apart, add another tablespoon of melted butter.)
- Make the blueberry compote: Combine the blueberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan. Cook over medium heat, stirring and mashing the berries with a spoon, until it thickens and reduces by about half (roughly 5 to 7 minutes). Let it cool completely. (Don't skip the cooling — if you pour it hot over the mousse, it will melt and turn everything into a purple swirl rather than distinct ribbons.)
- Make the lemon mousse: Beat the softened cream cheese and 3/4 cup sugar together until smooth. Scrape down the sides of the bowl, then add the lemon zest and juice. Mix again until fully combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in three additions. You want to keep as much air as possible for that light, mousse-like texture.
- Assemble: Pour the lemon mousse into the chilled crust, smoothing the top with a spatula. Dollop the cooled blueberry compote in heaping teaspoons across the top of the mousse. Use a knife or a wooden skewer to swirl it around. (Don't over-swirl! Two or three figure-eight motions are enough. Over-mixing turns it into a muddy purple. You want distinct ribbons of blue and yellow.)
- Chill: Refrigerate the tart for at least 4 hours, or overnight. This is the crucial step to a clean slice. The mousse needs time to set up, and the crust needs to firm up completely. I know it's hard to wait, but trust me.
Notes
Make ahead: The tart can be made up to 3 days ahead and stored in the fridge loosely covered. It actually gets better on day two. Freeze the filled tart (without the swirl) for up to a month. Add the swirl fresh after thawing. For clean slices, run your knife under hot water, wipe it dry, then cut. Serve cold from the fridge — let it sit out 5 minutes before slicing for the cleanest cut.