Blueberry Tart with Pastry Cream
This blueberry tart with pastry cream (custard filling) is a classic dessert made with a crisp tart shell, rich vanilla custard filling, and a glossy blueberry topping finished with fresh blueberries. It’s creamy, fruity, and perfectly balanced, making it ideal for summer desserts, brunch, or special occasions.
You can make this tart ahead of time, and it slices beautifully thanks to the thick pastry cream base. Whether you prefer a classic custard fruit tart or a more modern version topped with whipped cream and fresh berries, this recipe works both ways.
Fruit tarts have always been one of my favorite desserts to make, especially when I want something that looks impressive but is actually quite simple once you break it down. This blueberry tart started as my classic custard tart, but I wanted to give it a slightly more modern look—something cleaner and a bit lighter.
Instead of spreading the filling all over, I kept it in the center and added a whipped cream border. It still has that rich pastry cream base I love, but with fresh blueberries on top, it feels fresher and more balanced. Honestly, this version disappears just as quickly as the strawberry one—and now I can’t decide which I like more.
Why make this tart
- Classic bakery-style dessert – crisp tart shell with silky pastry cream
- Fresh and flavorful – sweet blueberry filling with fresh blueberries on top
- Make-ahead friendly – perfect for entertaining or special occasions
- Beautiful presentation – elegant tart that slices clean and looks impressive
Ingredients and substitutes
- Butter – Use unsalted butter for better control of salt. The color of your butter affects the final crust color.
- Flour – All-purpose flour works best for a tender, crumbly shortcrust pastry.
- Sugar – Adds light sweetness to the crust and balances the tart filling.
- Egg yolks – Give richness and help create a crumbly, biscuit-like texture in both crust and pastry cream.
- Milk – Use full-fat milk for a creamy, stable pastry cream. Low-fat milk won’t thicken as well.
- Cream – Adds richness and improves the texture of the custard filling.
- Vanilla – Use good-quality vanilla extract or vanilla bean for the best flavor.
- Blueberries – Fresh or frozen, both work for the filling, but fresh blueberries are best for topping.
- Cornstarch – Helps thicken both the pastry cream and blueberry filling.
Step-by-step: How to Make Blueberry Custard Tart with Pastry Cream
Prepare the tart dough
In a food processor, pulse the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and cold water gradually, pulsing just until the dough begins to come together.
Gather into a disc, wrap, and chill for 30 minutes.
Roll and line the tart pan
Roll the chilled dough on a lightly floured surface to about ⅛-inch thickness.
Transfer it to a 9-inch tart pan and gently press it into the base and sides without stretching.
Trim the edges, then chill the lined tart shell for at least 30 minutes.
Blind bake and seal the crust
Preheat the oven to 190°C / 375°F. Line the chilled tart shell with parchment paper and fill with pie weights.
Bake for 15–20 minutes, until the edges are set and lightly golden. Remove the parchment and weights, brush a thin layer of egg white over the base and sides, then return to the oven for 8–12 minutes, until the base is dry and the shell is evenly golden.
Cool completely before filling.
Make the pastry cream
Whisk the egg yolks, sugar, cornstarch, salt, and vanilla until smooth. Gradually add the milk and cream, whisking well to prevent lumps. Cook over medium heat, stirring constantly, until thick and smooth. Let it bubble gently for about 1 minute to cook the starch fully. Remove from heat, stir in the butter, then cover with plastic wrap touching the surface. Chill completely.
Make the blueberry filling
Cook the blueberries, sugar, salt, and part of the water over medium heat until the sugar dissolves and the berries begin to soften.
Mix the cornstarch with the remaining water, then add it to the pan. Continue cooking until the filling is thick, glossy, and deep in color. Cool completely before using.
Make the whipped cream
In a chilled bowl, whip the cold heavy cream with a little sugar and vanilla until medium to firm peaks.
Transfer to a piping bag fitted with a round tip.
Assemble the tart
Whisk the chilled pastry cream just until smooth, then spread it evenly into the cooled tart shell.
Pipe whipped cream dots all over the tart.
Spoon the cooled blueberry filling into the center and spread it gently without disturbing the border. Add fresh blueberries over the filling.
Chill and serve
Chill the assembled tart for 2–3 hours so the layers set properly. Serve chilled for the cleanest slices.
Do I have to use whipped cream?
No! Most traditional blueberry tarts are made with just pastry cream and lots of fresh strawberries. It’s simple, easy, and very classic.
Classic Blueberry Tart with Pastry Cream
This blueberry tart is a classic dessert with a crisp tart shell, creamy pastry cream (custard) filling, a blueberry topping, and fresh blueberries, finished with light whipped cream.
Video
Ingredients
- 190 g (1½ cups) All-purpose flour
- 113 g (½ cup) Cold unsalted butter chilled, cubed
- ¼ tsp Salt
- 2 tbsp Sugar
- 1 large Egg yolk
- 2 tbsp Chilled water (up to 4 tbsp)
- 4 large Egg yolks
- 100 g (½ cup) White sugar
- 4 tbsp Cornstarch
- 240 ml (1 cups) Whole Milk
- 120 ml (½ cups) Heavy cream (38% fat)
- 4 tbsp Butter unsalted
- 1 Vanilla bean (or 1 tsp bean paste)
- ¼ tsp Salt
- 200 g (7 oz) Blueberries fresh or frozen
- 60 ml (¼ cup) Water
- 50 g (¼ cup) Granulated Sugar
- ¼ tsp Salt
- 2 tbsp Cornstarch
- 240 ml Heavy cream
- 2 tbsp Powdered sugar
- 1 tsp Vanilla extract
- 100 g (4 oz) Fresh Blueberries for decorating
Method
- Shortcrust pastry – Add the flour, sugar, and salt to a food processor. Pulse to combine. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs. Combine the egg yolk with 2 tablespoons of cold water, then add it gradually while pulsing just until the dough comes together. Add more cold water only if needed. Transfer the dough to a lightly floured surface, bring it together into a disc, wrap, and chill for 30 minutes.190 g All-purpose flour, 113 g Cold unsalted butter, ¼ tsp Salt, 2 tbsp Sugar, 1 large Egg yolk, 2 tbsp Chilled water
- Line the tart pan – Roll the chilled dough to about ⅛-inch thickness. Transfer it to a 9-inch tart pan and gently press it into the base and sides without stretching. Trim the excess dough and chill the lined tart shell for at least 30 minutes.
- Blind bake the tart shell – Preheat the oven to 375°F / 190°C / Gas Mark 5. Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 to 20 minutes, until the edges are set and lightly golden. Remove the parchment and weights. Brush a very thin layer of egg white over the base and sides of the warm tart shell, then return it to the oven for 8 to 12 minutes, or until the base is dry and the shell is evenly golden. Cool completely before filling.
- Pastry cream – In a saucepan, whisk the egg yolks, sugar, cornstarch, salt, vanilla, milk, and cream until smooth. Place over medium heat and cook, whisking constantly, until thick and smooth. Once thick, let it bubble gently for about 1 minute while stirring. Remove from the heat and stir in the butter. Strain if needed. Cover with plastic wrap touching the surface and chill completely.4 large Egg yolks, 100 g White sugar, 4 tbsp Cornstarch, 240 ml Whole Milk, 120 ml Heavy cream , 4 tbsp Butter, 1 Vanilla bean , ¼ tsp Salt
- Blueberry filling – In a saucepan, combine the blueberries, sugar, salt, and half the water. Cook over medium heat until the sugar dissolves and the blueberries begin to soften. Mix the cornstarch with the remaining water, then add it to the blueberries. Continue cooking until thick, glossy, and deep in color. Cool completely before using.200 g Blueberries, 60 ml Water, 50 g Granulated Sugar, ¼ tsp Salt, 2 tbsp Cornstarch
- Whipped cream – Whip the cold heavy cream with powdered sugar and vanilla until medium-firm peaks form. Transfer to a piping bag fitted with a round tip.240 ml Heavy cream, 2 tbsp Powdered sugar , 1 tsp Vanilla extract
- Assemble – Whisk the chilled pastry cream just until smooth, then spread it into the cooled tart shell. Pipe whipped cream dots all around the tart. Spoon the cooled blueberry filling into the center and spread gently. Place fresh blueberries all around the tart.100 g Fresh Blueberries
- Chill and serve – Chill the assembled tart for 2 to 3 hours before slicing. Serve chilled.
Notes
- Use full-fat dairy – This ensures a rich, stable pastry cream that sets well for slicing.
- Cool all components completely before assembling to prevent melting or a soggy crust.
- Don’t skip the egg white seal – It creates a barrier that keeps the crust crisp under the filling.
- Whisk pastry cream before using – This smooths the texture after chilling without making it too loose.
- Keep the blueberry layer in the center – This keeps the tart clean and prevents excess moisture at the edges.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!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.
- 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.
Tips for Success
- Roll the dough evenly (about ⅛-inch) – Uneven dough causes shrinking and thick edges.
- Don’t stretch the dough when lining the pan – This is the main cause of shrinkage.
- Chill the tart shell twice – once after making the dough and again after lining the pan.
- Cook pastry cream fully – Let it bubble briefly to activate the starch and avoid a runny filling.
- Use cold cream for whipping – This helps achieve stable peaks for piping.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Crust shrank | Dough stretched or not rested | Press gently, chill well |
| Soggy crust | Underbaked or not sealed | Bake fully, brush egg white |
| Pastry cream too soft | Undercooked | Cook longer or reheat with cornstarch |
| Pastry cream too thick | Overcooked | Whisk in a little milk or cream |
| Blueberry filling runny | Not cooked enough | Cook until thick and glossy |
| Messy slices | Not chilled long enough | Chill 2–3 hours before cutting |
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Frequently asked questions
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, and blackberry filling for a blackberry tart. I have a fresh strawberry tart recipe when strawberries are in season. It’s absolutely gorgeous too.
Yes, ready-to-roll shortcrust pastry is easy to find in most supermarkets. Roll and bake, as I have shown in the video
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.
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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I’ve made this recipe over a dozen times and it’s solid. You can of course use vanilla extract, almond, Fiori di Sicilia (check it out if you’ve never heard of it , like a gentle citrus and vanilla ). It is a bit frustrating I have to say, sifting through all the “pro tips”. They’re good points , but they muddle the flow if you’re trying to follow as you go with the recipe .
Thanks for the feedback BW. Will take care of the Pro tips.
Each part of the pie, alone, tasted wonderful. Unfortunately, once whipped, the custard became too soft to hold the blueberry sauce. The blueberry sauce required me to add more water in order to spread it. What came out was a messy looking tart. I would definitely add more that 1/4 water to the blueberries. I know that I had the correct amount of blueberries, because I both measured and weighed them. I’ve also made many custards, tarts, creme brulee, etc. I would not use this recipe as is….
Sorry you didn’t have success with this recipe, KD.
Custard tarts can be difficult to make and rely heavily on consistency.
It sounds like you needed to cook the pastry cream for longer until it was thicker in consistency.
If you add too much water to the blueberry filling, it will be very watery, and the final tart will be too messy. A thicker filling will be easier to spread and neater to cut into siices.
In your case, it sounds like the pastry cream was the main culprit.
Can you freeze this?
Hey Deb, Pastry cream does not freeze well. When you thaw it becomes very grainy. So, I would not freeze this tart.
Thank you
All the recipes I have tries until now are excellent and they never fail.
Thank you !!!!!!
Thank you for the lovely, feedback, Mariana.
Dear Veena, on what setting should the oven be set up: top-and-bottom, just bottom or maybe with fan?
Adrianna – I always use top and bottom for almost all of my baking.
Thanks, Veena! The tart came out wonderful although I used my old proven recipe for a delicious pastry cream. Could you tell me if the tart can be frozen?
Hey Adriana, Pastry cream does not freeze well. When thawed it becomes grainy and runny. So no this tart does not freeze well. The shell can freeze and then pour the pastry cream on the day of the event.
What would be the baking time for individual tarts?
Do you mean mini tart shells? See my recipe and details here – mini tart shells
When do you put in the salt, the cream and the vanilla bean?
In the very first step Dyan. Thanks
Hi Veena,
I am planning to make the shell today and was wondering if I can bake the tart shell today and make the rest of the steps tomorrow and do the final assemble tomorrow as well?
Yes of course Bianca. You can make all three things – shell, pastry, and filling up to two days ahead of time. You can assemble the tart one day ahead too. Have fun.
Hi Veena
Thanks for your help. As I am reading the ingredients and instructions in the pastry cream part, it calls for flour but in step 7 it says that the corn starch should thicken… am I supposed to use cornstarch instead of flour? Also, after baking the tart shell and having it cooled, is it ok to take out of the pan before adding the cream and blue berry filling? Or add it all and then remove from tart pan?
Sorry, Bianca. You can actually use both cornstarch or flour. I will make the correction so they both read the same.
The tart shell is delicate so it is best to keep it in the pan for as long as possible. I like to take it out once the tart is assembled, chilled and trasnfer it to the cake stand.
Hi Veena
Im trying out this recipe Do you need to bale the tart in the oven after putting in the pastry cream filling? İf baking not needed, how do you get the filling to solidify? İt looks runny despite me cooking until it coats the back of the spoon as written in your notes?
Azlina. No, we do not need to bake the pastry cream in the tart. Both the tart must be fully cooked and the pastry cream must be thick.
If the pastry cream is cooked until thick when cooled it will become thicker and set.
So pour it into the tart and let it set in the fridge overnight.
Unless cooked to a very runny consistency there should not be any issues with the pastry cream setting. If necessary put it back on the stovetop and cook some more.
I hope this helps.