Baked Lemon-Blueberry Yogurt Tart
A light baked tart featuring a tangy lemon custard with fresh blueberries set on a buttery shortcrust base, perfect for springtime dessert. This french-inspired desserts ready in about 65 minutes layers all-purpose flour, cold and cubed unsalted butter, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 6 tbsp, cold and cubed unsalted butter
- 1/4 cup powdered sugar
- 1 cup plain Greek yogurt
- 2 large eggs
- 3/4 cup granulated sugar
- 2 tsp, finely grated lemon zest
- 1/4 cup, fresh lemon juice
- 1 cup fresh blueberries
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, 1/4 tsp salt, and 6 tbsp cold cubed unsalted butter until mixture resembles coarse crumbs. Add 1 to 2 tbsp cold water and pulse just until dough comes together.
- Step 2: Press the dough evenly into a 9-inch tart pan with removable bottom, making sure to cover the bottom and sides. Chill in the refrigerator for 15 minutes.
- Step 3: Bake the crust for 15 minutes until edges are lightly golden. Remove from oven and set aside.
- Step 4: In a medium bowl, whisk 1 cup plain Greek yogurt, 2 large eggs, 3/4 cup granulated sugar, 2 tsp finely grated lemon zest, and 1/4 cup fresh lemon juice until smooth and creamy.
- Step 5: Pour the lemon yogurt filling into the warm tart shell. Scatter 1 cup fresh blueberries evenly over the top.
- Step 6: Bake the tart for an additional 25-30 minutes until the filling is set but still slightly jiggly in the center.
- Step 7: Cool the tart to room temperature, then refrigerate for at least 2 hours before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lemon-Blueberry Yogurt Tart take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Lemon-Blueberry Yogurt Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Lemon-Blueberry Yogurt Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon-Blueberry Yogurt Tart for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lemon-Blueberry Yogurt Tart?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
