This blueberry tart is an absolute classic and luxurious dessert with rich, creamy vanilla pastry cream in a buttery shortcrust pastry. It's topped with a delicious blueberry filling and garnished with fresh blueberries. A simple and easy recipe that can be done ahead of time.
Table of Content
Blueberries are rare to come and when they do they are quite expensive. I love a good fruit tart with custard filling. However, instead of fresh blueberries, I prefer a spread of delicious blueberry filling.
Why make this tart
- This is similar to a fruit tart which has pastry cream as a base and topped with fruits!
- All the ingredients used in this tart are easy to find or simple pantry staples.
- You can make this tart ahead of time which means its perfect to make when you have guests over for dinner.
- The best part is you can make it ahead of time or make all the components ahead of time and then assemble it in 10 minutes on the day of serving. There are three components for this tart.
- The Pastry Cream - also called custard filling. It takes just 20 minutes to make and you can make the pastry cream up to two days ahead of time and save it in the refridgerator until ready to use.
- Shortcrust pastry- I'm using homemade pastry but you can use ready to roll store-bought tart crust just as well.
- Blueberry filling - you may find it hard to believe but this blueberry filling does take just 5 minutes to make.
- This tart does not need anything else to go with it becuase the pastry cream is very rich and creamy. However, you can also serve it with a scoop of ice cream or dollop of whipped cream
Ingredients and substitutes
- Butter - You want to use unsalted butter - the color of your butter will determine the color of your pastry. I'm using a pale white butter. If you can't find unsalted butter, go ahead and use salted butter, but omit the additional salt in the recipe.
- Chilled water - We need to keep the butter in the pastry cold at all times until baking, which is one reason we use chilled or ice water.
Also, we use very little water because our goal is to keep the pastry crumbly. Adding more water will take that crumbly texture away and give us a tough dough. - Sugar - Always keep the filling and crust in mind when altering a recipe. You can omit the sugar in the shortcrust pastry, but make sure the creme patisserie is the right sweetness for you. I like to balance the sugar between all elements in a dessert, so a little sugar is both works best for me.
- Milk - Use regular full-fat milk, not low-fat milk. The milk is one of the main ingredients here, so make sure you use at least 3% fat. Low fat will just not thicken enough.
- Egg yolks -This gives the pastry that crumbly biscuit-like texture. We need good quality, large egg yolks here. It's what gives the pastry cream its richness. The egg yolks also contribute to the color of the final product. So, I prefer to use organic eggs with a light orange color. Again this is optional, the regular egg yolks work just fine.
- Vanilla - You must use good quality vanilla for this pastry cream. It does make a huge difference. I use a vanilla bean in my pastry cream and vanilla extract in the shortcrust pastry.
- Flour - I am using flour instead of cornstarch and that is because it makes the pastry cream thick. A thicker consistency of pastry cream means you can cut pretty slices, not a messy tart.
Blueberry Tart Recipe
Shortcrust Pastry
- Add the flour, salt, and sugar to the food processor. Pulse for 30 seconds. Then add the chilled cubed butter. Pulse for 30 seconds at a time until you have a breadcrumb consistency.
Pro tip - pulse in shot burst so the butter is cut into small pieces rather than creamed into the flour. - Combine egg yolk and ice water, add to the food processor feed tube while pulsing at the same time. Pulse for just 30 seconds.
Pro tip - the mixture will still be crumbly but when squished with your fingers it should form a dough. - Pour the crumbly mixture on a floured surface and gather it all into a ball. Flatten the ball into a disc and chill for 30 minutes.
Pro tip - we need to chill just until it is firm enough to roll. But, this can be kept in the fridge for 2 days until you are ready to use it. - When chilled lightly roll on a floured work surface to about ⅛ thickness.
Pro tip - if the dough cracks too much around the edges it means it is too chilled. Leave it on the counter for 5 to 10 minutes until you are able to roll again smoothly - Use your 9-inch tart pan as a guide to know how big you need to roll it. Transfer the dough to the tart pan.
Pro tip - to transfer the dough easily, roll over the rolling pin and then unroll over the pan with removable bottom. - Gently press the dough into the tart pan making sure to press down into the shape of the pan.
Pro tip - this dough is delicate so if it breaks don't worry so much. Just patch it and do the best you can. It will be filled with custard so no one will see the patches ? - Trim the excess dough at the edges with a rolling pin, or your thumb. Place the pastry shell on a baking sheet and chill the for a minimum of 30 minutes.
- Preheat the oven at 375°F / 190°C / Gas Mark 5
- Line the chilled shell with parchment paper and fill it with baking beans or pie weights.
Pro tip - the best way to line the pie with parchment is to scrunch the paper into a ball, open it, and line with the crumpled paper. - Bake for 15 to 20 minutes until the edges are lightly starting to brown. Remove the parchment paper and weights.
- Continue to bake the empty shell for 10 to 15 minutes more until lightly golden. Cool on a cooling rack until completely cold
Pro tip - this is a fully baked tart shell and can be used to add any filling once cooled completely. Do not remove from the pan until you have finished assembling
Pastry Cream/Creme Patissiere
- In a mixing bowl combine egg yolks, sugar, salt, vanilla, and cornstarch. Whisk until light and foamy. Gradually, add the milk and cream a little at a time to prevent lumps
- Place the saucepan on medium heat and let the mixture come to an almost boil. Keep stirring with a whisk at all times - taking it off the heat if necessary to prevent curdling.
Pro tip - This has to be cooked slowly on low heat with constant stirring or the mixture will curdle. You will notice the big bubbles start to disappear as the mixture thickens. - When thick and coats the back of a spoon. Strain thru a sieve. Finally, add the butter and give it a good mix.
Pro tip - straining the mixture will remove any curdled eggs and the butter will give it a nice velvety texture. - Cover the custard with plastic wrap making sure the plastic is in contact with the surface of the custard to prevent skin from forming.
Pro tip - a skin will make a very lumpy custard filling so we want the plastic to touch the surface of the custard. - Place in the fridge to cool completely. When cooled place the custard in the bowl of a stand mixer with a whisk attachment and whip for 2 to 3 minutes on high or until light and fluffy.
Pro tip - The custard will whip light and fluffy. It also gives a smooth glossy filling that looks like mousse and will hold better
Blueberry filling
- In a saucepan add the blueberries, sugar, salt, and half the water. Cook on medium-low until all the sugar had dissolved.
Pro tip - the sugar will melt and the mixture will look very runny. The blueberries will swell soaking some of the sugar syrup so keep the heat to low and let it simmer slowly. - Add cornstarch to the remaining water - stir well. Add the cornstarch mixture and continue to cook until the mixture becomes thick and glossy
Pro tip - cornstarch tends to settle down so make sure to stir before you add it to anything - Continue to cook on medium - the mixture will thicken and looks glossy. The color will change from an opaque light red to a translucent deep red color.
Pro tip - it is important that the cornstarch comes to a boil only then will it go from opaque to a transparent glossy sheen. This means the cornstarch is cooked. - When glossy and thick enough to coat the back of a spoon or spatula it's ready. Remove from heat. Cool completely until ready to use it.
Assemble
- Pour the whipped vanilla pastry cream into the baked and cooled shortcrust pastry.
Pro tip - the shell is quite delicate so keep the pastry shell in the tart pan until you have assembled the tart. - Gently spoon the cooled blueberry filling over the pastry cream. Spread it carefully making sure to not disturb the pastry cream too much.
Pro tip - if the blueberry filling is too thick, add a few tablespoons of hot water and give it a good mix. That will help smoothen it out. - Chill the tart in the fridge for at least 3 hours. When cooled and set - garnish with the fresh blueberries. I placed some in the center and dusted it with powdered sugar.
Pro tip - Alternatively, you can also pipe some whipped cream along the edges of the tart for a bakery-style tart effect. - Enjoy!
Tips for success
- Bake the shortcrust pastry ahead of time. This makes it less stressful but also gives the pastry time to rest and the butter to cool.
- Always leave the party in the tart until you have finished assembling it. This will prevent any accidents from rendering all your hard work useless.
- If you see a crack in the pastry do not attempt to fix it now - continue adding the filling. Often the filling will help hold the pastry together.
- Always showcase the finished tart on a flat surface to prevent the center or sides from breaking.
- To unmold the pastry from the pan - find a jar or object that is smaller than the tart. Place the tart on the jar and gently slid the ring down. Then, hold the tart carefully and slide it to a platter, plate, stand until you have the bottom out completely.
- Pastry cream is easy but also delicate and easy to mess up so always give it your undivided attention. No phone call and no multi-tasking.
- Cook the pastry cream until it is thick and coats the back of the spoon. This will set as it cools so you have nice pretty slices - a runny pastry cream does not slice well.
- Avoid adding fresh fruit on the tart or creme patisserie too early as fruits have moisture and the juices will bleed into the pastry making it soggy.
- Chill the pastry with the pastry cream for a couple of hours. This will give pretty slices when you cut the final dessert.
- Add any fresh fruit or garnish after you have chilled the pastry, this will prevent the fruit from sinking into the creme patisserie but the garnish and fruit will not lose freshness as it sits in the fridge
- Always glaze fresh fruit. The glaze creates a seal that locks in moisture and prevents the fruit from bleeding too much, plus it stays fresh longer.
Variations
- No-bake blueberry tart - skip the shortcrust pastry and use a no-bake cookie crust for the base. Pour the pastry cream and blueberry filling as above and chill until set.
- Blueberry tartlets - make small mini tart shells and fill them with pastry cream, top with blueberry filling and fresh blueberries.
- Berry tart - you can use a combination of fresh berries to make the fruit filling and then top with fresh berries for garnish too
- Lemon blueberry tart - Use lemon curd instead of pastry cream in the tart. Alternatively, add 2 tablespoons of lemon juice to the pastry cream while whipping. You can also add 1 teaspoon lemon zest too.
- Blueberry pie - is made using a double pie crust to line the bottom and top of the tart instead of the shortbread crust. Pour a blueberry filling in the shell and bake for 30 minutes until golden. Similar to how we made the cherry pie.
- Blueberry cream cheese tarts - made with cream cheese as the base and topped with blueberry fruit filling. I made small blueberry cream cheese tartlets
- Eggless blueberry tart - make a pie crust without eggs for the base along with eggless pastry cream for the filling. Top with blueberry filling and fresh blueberries.
More tart recipes
- Recipe for Pecan Tart, Easy Pecan Pie Recipe,
- Chocolate Pecan Pie, Chocolate Ganache Tart Recipe
- Apricot Tart, Cherry Pie Recipe
- Mango Panna Cotta Tart
- Chocolate Tartlets, Lemon Cheesecake Tartlets
- See all tarts and pie recipes
Frequently asked questions
Can I use other fruit instead of blueberries?
Absolutely, You can, of course, use any other filling recipe to create a different tart with this method. Use my strawberry filling for a strawberry tart, raspberry filling for a Raspberry Tart, blackberry filling for a blackberry tart. I have a fresh strawberry tart recipe when strawberries are in season. It's absolutely gorgeous too.
Can I use store-bought shortcrust pastry for this tart?
Yes, ready-to-roll shortcrust pastry can be found easily in most supermarkets. Roll and bake I have shown in the video
Does this blueberry tart need to be refrigerated?
Yes, this is a pastry cream-based tart made with eggs, milk, and butter, which are highly perishable. So yes, a dessert made with custard filling needs to be kept in the refrigerator.
Can I make the pastry cream in advance? How long will custard last in the fridge?
Yes, you can make the pastry cream up to 2 days in advance and store it in the fridge well wrapped in an airtight container.
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Printable Recipe
Classic Blueberry Tart
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F / 190°C / Gas Mark 5
Difficulty: Medium
Calories: 259kcal
Adjust Servings Here: 10 servings
Description
This blueberry tart is an absolute classic and luxurious dessert with rich, creamy vanilla pastry cream in a buttery shortcrust pastry, topped with a delicious blueberry compote and garnished with fresh blueberries. A simple, easy and effortless recipe that can be done ahead of time.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Shortcrust pastry
- 1 ½ cup (190 g) All-purpose flour
- 4 oz (113 g) Cold unsalted butter ( chilled, cubed)
- ¼ teaspoon Salt
- 2 tablespoon Sugar
- 1 Egg yolk (large)
- 2 tablespoon Chilled water ((up to 4 tbsp) )
Pastry Cream
- 4 Egg yolks (large)
- ½ cup (100 g) White sugar
- 4 tablespoon Cornstarch ((or 2 tablespoon flour) )
- 1 cup (240 ml) Whole Milk
- 1 cup (240 ml) Whipping cream ((38% fat) )
- 4 tablespoon Butter (unsalted)
- 1 Vanilla bean ((or 1 teaspoon bean paste))
- ¼ teaspoon Salt
Blueberry filling
- 7 oz (200 g) Blueberries (fresh or frozen)
- ¼ cup Water
- ¼ cup Sugar
- ¼ teaspoon Salt
- 2 tbsp Cornstarch
Plus
- 4 oz (100 g) Fresh Blueberries (for decorating)
Instructions
Shortcrust Pastry
- Add the flour, salt, and sugar to the food processor. Pulse for 30 seconds. Then add the chilled cubed butter. Pulse for 30 seconds at a time until you have a breadcrumb consistency.Pro tip - pulse in shot burst so the butter is cut into small pieces rather than creamed into the flour.
- Combine egg yolk and ice water in a small bowl, add to the food processor feed tube while pulsing at the same time. Pulse for just 30 seconds. Pro tip - the mixture will still be crumbly but when squished with your fingers it should form a dough.
- Pour the crumbly mixture on a floured work surface and gather it all into a ball. Flatten the ball into a disc and chill for 30 minutes.Pro tip - we need to chill just until it is firm enough to roll. But, this can be kept in the fridge for 2 days until you are ready to use it.
- When chilled lightly roll on a floured surface to about ⅛ thickness.Pro tip - if the dough cracks too much around the edges it means it is too chilled. Leave it on the counter for 5 to 10 minutes until you are able to roll again smoothly
- Use your 9-inch tart pan as a guide to know how big you need to roll it. Transfer the dough to the tart pan.Pro tip - to transfer the dough easily, roll over the rolling pin and then unroll over the pan.
- Gently press the dough into the tart pan making sure to press down into the shape of the pan with removable bottom.Pro tip - this dough is delicate so if it breaks don't worry so much. Just patch it and do the best you can. It will be filled with custard so no one will see the patches ?
- Trim the excess dough at the edges with a rolling pin, or your thumb. Chill the tart shell for a minimum of 30 minutes.
- Preheat the oven at 375°F / 190°C / Gas Mark 5
- Line the chilled dough with parchment paper and fill it with baking beans or pie weights.Pro tip - the best way to line the pie with parchment is to scrunch the paper into a ball, open it, and line with the crumpled paper.
- Bake for 15 to 20 minutes until the edges are lightly starting to brown. Remove the parchment paper and weights.
- Continue to bake the empty shell for 10 to 15 minutes more until lightly golden brown. Cool on a cooling rack until completely coldPro tip - this is a fully baked tart shell and can be used to add any filling once cooled completely. Do not remove from the pan until you have finished assembling
Pastry Cream/Creme Patissiere
- In a medium bowl combine egg yolks, sugar, salt, vanilla, and cornstarch. Whisk until light and foamy. Gradually, add the milk and cream a little at a time to prevent lumps
- Place the saucepan on medium heat and let the mixture come to an almost boil. Keep stirring with a whisk at all times - taking it off the heat if necessary to prevent curdling.Pro tip - This has to be cooked slowly on low heat with constant stirring or the mixture will curdle. You will notice the big bubbles start to disappear as the mixture thickens.
- When thick and coats the back of a spoon. Strain thru a sieve. Finally, add the butter and give it a good mix. Pro tip - straining the mixture will remove any curdled eggs and the butter will give it a nice velvety texture.
- Cover the custard with plastic wrap making sure the plastic is in contact with the surface of the custard to prevent skin from forming.Pro tip - a skin will make a very lumpy custard filling so we want the plastic to touch the surface of the custard.
- Place in the fridge to cool completely. When cooled place the custard in the bowl of a stand mixer with a whisk attachment and whip for 2 minutes on high until light and fluffyPro tip - The custard will whip light and fluffy. It also gives a smooth glossy filling that looks like mousse and will hold better
Blueberry filling
- In a saucepan add the blueberries, sugar, salt, and half the water. Cook on medium-low until all the sugar had dissolved. Pro tip - the sugar will melt and the mixture will look very runny. The blueberries will swell soaking some of the sugar syrup so keep the heat to low and let it simmer slowly.
- Add cornstarch to the remaining water - stir well. Add the cornstarch mixture and continue to cook until the mixture becomes thick and glossyPro tip - cornstarch tends to settle down so make sure to stir before you add it to anything
- Continue to cook on medium - the mixture will thicken and looks glossy. The color will change from an opaque light red to a translucent deep red color.Pro tip - it is important that the cornstarch comes to a boil only then will it go from opaque to a transparent glossy sheen. This means the cornstarch is cooked.
- When glossy and thick enough to coat the back of a spoon or spatula it's ready. Remove from heat. Cool completely until ready to use it.
Assemble
- Pour the whipped vanilla pastry cream into the baked and cooled shortcrust pastry.Pro tip - the shell is quite delicate so keep the pastry shell in the tart pan until you have assembled the tart.
- Gently spoon the cooled blueberry filling over the pastry cream. Spread it carefully making sure to not disturb the pastry cream too much.Pro tip - if the blueberry filling is too thick, add a few tablespoons of hot water and give it a good mix. That will help smoothen it out.
- Chill the tart in the fridge for at least 3 hours. When cooled and set - garnish with the fresh blueberries. I placed some in the center and dusted it with powdered sugar.Pro tip - Alternatively, you can also pipe some whipped cream along the edges of the tart for a bakery-style tart effect.
- Enjoy!
Recipe Notes & Tips
- Bake the shortcrust pastry ahead of time. This makes it less stressful but also gives the pastry time to rest and the butter to cool.
- Always leave the party in the tart until you have finished assembling it. This will prevent any accidents from rendering all your hard work useless.
- If you see a crack in the pastry do not attempt to fix it now - continue adding the filling. Often the filling will help hold the pastry together.
- Always showcase the finished tart on a flat surface to prevent the center or sides from breaking.
- To unmold the pastry from the pan - find a jar or object that is smaller than the tart. Place the tart on the jar and gently slid the ring down. Then, hold the tart carefully and slide it to a platter, plate, stand until you have the bottom out completely.
- Pastry cream is easy but also delicate and easy to mess up so always give it your undivided attention. No phone call and no multi-tasking.
- Cook the pastry cream until it is thick and coats the back of the spoon. This will set as it cools so you have nice pretty slices - a runny pastry cream does not slice well.
- Avoid adding fresh fruit on the tart or creme patisserie too early as fruits have moisture and the juices will bleed into the pastry making it soggy.
- Chill the pastry with the pastry cream for a couple of hours. This will give pretty slices when you cut the final dessert.
- Add any fresh fruit or garnish after you have chilled the pastry, this will prevent the fruit from sinking into the creme patisserie but the garnish and fruit will not lose freshness as it sits in the fridge
- Always glaze fresh fruit. The glaze creates a seal that locks in moisture and prevents the fruit from bleeding too much, plus it stays fresh longer.
Variations
- No-bake blueberry tart - skip the shortcrust pastry and use a no-bake cookie crust for the base. Pour the pastry cream and blueberry filling as above and chill until set.
- Blueberry tartlets - make small mini tart shells and fill them with pastry cream, top with blueberry filling and fresh blueberries.
- Berry tart - you can use a combination of fresh berries to make the fruit filling and then top with fresh berries for garnish too
- Lemon blueberry tart - Use lemon curd instead of pastry cream in the tart. Alternatively, add 2 tablespoons of lemon juice to the pastry cream while whipping. You can also add 1 teaspoon lemon zest too.
- Blueberry pie - is made using a double pie crust to line the bottom and top of the tart instead of the shortbread crust. Pour a blueberry filling in the shell and bake for 30 minutes until golden. Similar to how we made the cherry pie.
- Blueberry cream cheese tarts - made with cream cheese as the base and topped with blueberry fruit filling. I made small blueberry cream cheese tartlets
- Eggless blueberry tart - make a pie crust without eggs for the base along with eggless pastry cream for the filling. Top with blueberry filling and fresh blueberries.
Nutrition Information
Calories: 259- kcalCarbohydrates: 50- gProtein: 4- gFat: 4- gSaturated Fat: 1- gCholesterol: 28- mgSodium: 208- mgPotassium: 200- mgFiber: 1- gSugar: 22- gVitamin A: 115- IUVitamin C: 0.3- mgCalcium: 96- mgIron: 1.6- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Deb
Can you freeze this?
Veena Azmanov
Hey Deb, Pastry cream does not freeze well. When you thaw it becomes very grainy. So, I would not freeze this tart.
Deb Gogol
Thank you
Mariana
All the recipes I have tries until now are excellent and they never fail.
Thank you !!!!!!
Veena Azmanov
Thank you for the lovely, feedback, Mariana.