Mirage Recipe
Prep: 1 hour 10 mins (& 4 hours chilling)
Cook: 30 mins
Serves: 4 people
Lemon and fresh berries make for the ultimate dessert to enjoy on a warm summer evening. The bright tartness of lemon curd paired with sweet, ripe blueberries can’t be beat. Combine these fruity flavours with a shortbread-cookie-style crust and the perfect summer dessert is born. This treat can be served at a patio party, a girl’s night, or simply at your deck for close family to enjoy. Slice it, add a dollop of whipped cream, and this tart is ready to be eaten up.
For more baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Sweet Tart Dough
1/2 cup
Mirage Margarine, room tempurate
2 cups
all-purpose flour
1 cup
icing sugar
pinch
salt
Lemon Curd
1/2 cup
Mirage Margarine
3 lemons
lemon zest
1 1/2 cups
granulated sugar
5 large
eggs
1/2 cup
lemon juice (approx. 3-5 lemons)
pinch
salt
Assembly
1 tsp
icing sugar
1 lemon
zested & juiced
2 cups
fresh blueberries, washed
Directions
Sweet Tart Dough
In a medium mixing bowl, combine the Mirage Margarine, flour, and icing sugar with an electric mixer on low speed until just combined.
Turn out the dough onto a floured surface. Press into a disc approximately 2 cm thick. Avoid over-handling the dough.
Wrap dough tightly in plastic. Refrigerate for at least 30 minutes.
Remove from the fridge 15 minutes prior to rolling.
Lemon Curd
In a large bowl with an electric mixer, cream together on high the Mirage Margarine, lemon zest and sugar for 5 minutes.
Add the eggs one at a time, mixing each one in completely before adding the next.
Add in the lemon juice and a pinch of salt. Mix for 2 minutes on medium speed.
Pour the mixture into a stainless steel pot and stir over low heat until it starts to thicken and bubble, approximately 8-10 minutes.
Pour through a strainer into a food safe container. Cover the curd with plastic wrap pressed right against the surface to prevent a skin from forming.
Chill the curd right away for at least 3 hours before using.
Assembly
On a lightly floured surface, roll out the shortbread tart dough to 1/8-inch thickness. This is easiest when done between two pieces of floured parchment paper.
Gently press the dough into the bottom and up the sides of a fluted, removable bottom 9” tart pan (2” high). Cut the edges level with the tart pan edge.
Line the shell with aluminum foil and place in the refrigerator for 30 minutes.
Pre-heat the oven to 375°F.
Remove the chilled tart shell from the refrigerator and fill with dried beans, or baking beans.
Place the tart in the oven and “blind-bake” for 10-12 minutes, until the edges begin to dry out and turn golden. Remove the foil and beans from the shell and return the pan to the oven.
Continue cooking until the bottom of the shell is dry and all the edges are golden brown, approximately 6-8 minutes.
Remove the tart pan from the oven and allow to cool completely before continuing on.
Once cool, fill the tart with the prepared and chilled lemon curd , right to the top.
In a large bowl whisk together the icing sugar, lemon juice and zest until smooth. Add in the blueberries, gently tossing until evenly coated. Drain off any excess liquid.
Spoon the glazed berries over the lemon curd, lightly pressing them into the curd with the back of the spoon to keep them stuck in the curd.
Dust the top of the tart with additional icing sugar and you’re ready to serve or store in the refrigerator.
