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–+ servings
Fresh blueberry tart on the cake stand.

Classic Blueberry Tart with Pastry Cream

Author: Veena Azmanov
Prep Time: 1 hour
Cook Time: 30 minutes
Chilling time: 3 hours
Total Time: 4 hours 30 minutes
Calories: 26
Adjust Servings Here: 9 servings

Description

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.

Ingredients 

Shortcrust pastry

  • 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)

Pastry Cream

  • 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

Blueberry filling

  • 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

Whipped cream (optional)

Plus

  • 100 g (4 oz) Fresh Blueberries for decorating

Instructions

  • 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.

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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