Tom Daley’s Mini Lemon Curd & Blueberry Tarts
Tom Daley’s Mini Lemon Curd & Blueberry Tarts

Tom Daley’s Mini Lemon Curd & Blueberry Tarts

Just in time for the Jubilee, these mini tarts which are made using ready-made tart cases to keep things easy and simple. Filled with homemade lemon curd and topped with blueberries, they're also cleverly frosted in egg white and sugar.

All products on this page have been selected by our editorial team, however we may make commission on some products.

Total Time
1 Hour 11 Minutes
3 large British Lion eggs
140g of caster sugar
3 unwaxed lemons, juiced (150ml) & zested
75g of unsalted butter, diced
30 blueberries
30 mini tart cases
15g of unsalted pistachios, very finely chopped, to garnish (optional)
Step 1

Crack two of the eggs and one egg yolk into a medium, heatproof bowl. Place the remaining egg white into a small bowl.

Step 2

Add 100g sugar, the lemon juice and zest to the medium bowl and whisk well. Add the butter to the bowl and place the bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir the mixture until the butter has melted, around 5 minutes. Continue to cook the mixture, stirring continuously with a whisk until it thickens, around 10-15 minutes.

Step 3

Remove the bowl from the heat and leave to cool (you can pour it into a wide shallow bowl to speed up this process).

Step 4

Meanwhile lightly whisk the egg white with a fork. Sprinkle the remaining sugar on a large plate. Dip a few blueberries at a time into the egg white then toss them in the sugar and set aside. Repeat with the remaining blueberries.

Step 5

Pipe or spoon the curd into the tart cases then top each one with a frosted blueberry. Garnish with pistachios if desired.

Recipe courtesy of Tom Daley in collaboration with British Lion Eggs.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily