La Différence

La Différence
A passion for food

Monday, 8 February 2016

Lemon and Blueberry ( no bake) Tart with Blueberry and Lemon Sauce

This is a really must make, gorgeous dessert for all of you who want something special in no time at all.  It took me all of 30 minutes from start to finish just leaving the tart for a few hours to set.  Fabulous for special events and dinner parties as everything can be done the day or morning before and then perfectly turned out when you need it.

Beautifully sweet but tangy it's a dessert that even your most fussy guests are bound to enjoy...and they will think you've spent all day in the kitchen preparing it.

The recipe should serve 8 

you will need a 23cm /9 inch loose bottom Spring form tin, well oiled

Ingredients :-  in metric (in cups below)

for the tart:- ingredients in GRAMS ( measurements in cups below) 

250 grams Digestive Biscuits/ Graham Crackers
100 g butter
2 tbsp golden Syrup/Corn syrup
300 ml double cream
a 400g tin of condensed milk
the juice &  grated zest of 2 large lemons
160g Fresh Blueberries  

For the sauce :-

2 tsps cornflour ( or Arrowroot if you like a clearer sauce)
4 tbsp water
the juice of half a lemon
1 Tbsp sugar
160g/ 1cup Fresh Blueberries

Ingredients for the tart in CUPS

2 cups of crushed Graham Crackers or Digestives
around ½ cup of butter
2 tbsp corn syrup or golden syrup
1 cup of half & half/ double cream 
a small can of condensed milk ( 1 cup)
the juice & grated zest of 2 large lemons
1 cup of blueberries

The sauce ingredients are exactly the same as above in Metric


The base :-

First crush the digestives or Graham crackers 
I usually place them in a sealed plastic bag and bash them with a rolling pin 
Melt the butter & syrup ( which either one you are using) for a minute or so in a large bowl the microwave.
Stir in the crumbed digestives/ Graham crackers and combine well
Place these in the bottom of your tin and press down firming as you go
Put the tin in the fridge until chilled

The filling:-

Zest the lemons... squeeze out the juice & reserve
Lightly whip the cream until you reach the soft peak stage
Add the lemon zest then add the condensed milk a little at a time .
Slowly add the lemon juice
You will notice that the mixture will start to thicken
Now add the blueberries and fold them through

Place this mixture on top of the crumb base and smooth the top out.
This need to be refrigerated now for 2 to 3 hours at least ... preferably overnight.

The Sauce:- it's so very simple 

Place the everything in  either a small saucepan or in a microwaveable bowl.
Heat until everything is bubbling, stirring as you go.

Serve chilled .. the tart cut into slices and topped with just a touch of the sauce... delicious ♥




  1. Such a lovely recipe especially on hot days as there's no oven required. It's top of my list for making . Thank you. Natalie x

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  3. That looks incredibly tasty, Doreen! I wish I could reach that scrumptious piece drizzled with blueberry sauce, through my computer screen! Heavenly delicious!!

  4. This is one beautiful tart! It would go perfectly at any meal and I'm sure it was a hit at the BBQ!

  5. Yet another exquisite creation from Dor!! I can just taste the flavors! xox

  6. I want! Now!!! LOL, looks and sounds so good!


I love sharing my recipes with you all...please feel free to comment's great to get some feedback ♥