This Wild Blueberry Lemon Cream Tart is surprisingly light and delicate. Served chilled or at room temperature, it’s a perfect summer dessert.
I used a Wilton Nonstick Round Tart Quiche Pan, 9 by 1 1/8 Inch
. A 9-inch pie pan (not a deep dish pan) will also work.
You can prepare the tart shell, lemon curd, and berry filling up to 3 days in advance. I recommend not adding the whipped cream to the lemon curd or building the tart too far in advance, as whipped cream can deflate after a few hours. 2-3 hours before serving is a safe estimate.