This blueberry custard tart is incredibly light, rich, and creamy, with one of the richest fillings a custard tart can ever have. It's absolutely amazing! It has a buttery crust, silky custard filling, and fresh blueberry topping.
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Blueberry Custard Tart
I always keep pie crusts in my freezer, whether homemade or store-bought, because I love indulging my family with tarts or pies on Fridays.
And to be honest, the recipes I made with the store-bought crust are SO much simpler and quicker exactly like today's tart.
This recipe is so similar to my Pumpkin Custard Pie recipe, I use a store-bought pie crust to make the recipe super easy and convenient.
The custard filling in this recipe is SO creamy, smooth and rich; I use heavy cream and full-fat milk to make sure it is rich and delicious.
And the topping is even much simpler, just fresh blueberries and a sprinkle of powdered sugar; easy, right?
both the texture and taste will certainly satisfy you once you serve this dessert! It is an excellent dessert idea to make for any weeknight family dinner.
What's in This Recipe?
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Pie crust. I used store-bought pie crust, but of course you can use homemade if available.
Granulated Sugar. To sweeten the filling.
Cornstarch. I used cornstarch to thicken the custard.
Milk. For a full creamy taste, I recommend using full-fat milk.
Heavy Cream. Heavy cream helps the milk provide the creamy taste and texture for the filling of your custard tart.
Egg Yolks. Egg yolks do not only add color to the filling, but it also helps the cornstarch to thicken the mixture for the filling.
Vanilla Extracts. To flavor the custard.
Butter. For that delicate touch in the custard texture, I like to use butter.
Blueberries. I used fresh blueberries for a better texture and taste.
How to Make The Best Blueberry Custard Tart?
One: Preheat the oven to 180c / 350f.
Two - Prepare the crust: Roll out the dough, then transfer it to a 9-inch tart pan, and press gently on the bottom and sides and then trim the edges of the dough.
Tip: I used a 9-inch tart pan with a removable bottom, which I highly recommend because it is easy to push the bottom upward and release the sides from the pan; so easy, right?
Three: Bake in the oven for 10-20 minutes or until golden brown. Remove from the oven and let it cool completely.
Four - Make the custard: In a saucepan, heat milk, heavy cream, sugar, and vanilla extract and stir until the sugar dissolve.
Five: In a bowl, whisk egg yolks and corn starch, then slowly whisk in about a cup of the milk mixture; whisk until smooth and lumps-free.
Six: Now, pour the egg mixture into the saucepan with the remaining milk and, over medium heat, keep whisking for 4-5 minutes until the mixture thickens.
Tip: This step is so important; you need to cook the custard on medium-low heat and constantly stir until it thickens; otherwise, it will curdle.
Seven: Turn off the heat, add the butter and stir until combined. Let the mixture cool for 10-15 minutes, then pour it over the crust.
Eight: Scatter the fresh blueberries on top and sprinkle some powdered sugar(optional). Put the tart in the fridge for about 1-2 hours. Cut and enjoy!
Tip: You can get creative with this recipe. Pair the blueberry toppings with another garnishing of your liking!
Storage
I store this dish in an airtight container in the refrigerator for 4-5 days. I don't recommend freezing this dessert, though, because the texture changes when freezing.
Recipe FAQs
There is if you are to swap the pie dough for no-bake cookie crust, you can buy it at any grocery store. Using the no-bake cookie crust allows you not to bake anything for this recipe.
Yes. Easily mix melted white or dark chocolate into the filling mixture for a chocolate taste of this recipe.
More Tart Recipes
More Blueberry Recipes
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Recipe Card
Blueberry Custard Tart
Equipment
- Tart pan
Ingredients
- 1 pie crust , store-bought
- ¼ cup granulated sugar
- 4 tablespoon cornstarch
- 2 cups full-fat milk
- ¼ teaspoon salt
- ⅓ cup heavy cream
- 4 egg yolks
- 1 teaspoon vanilla extract
- 3 tablespoon butter
- 3 cups fresh blueberries
Instructions
- Preheat the oven to 180c / 350f.
- Bakke the crust: Roll out the dough, then transfer it to a 9-inch tart pan, and press gently on the bottom and sides. Trim the edges of the dough.
- Bake in the oven for 10-20 minutes or until golden brown. Remove from the oven and let it cool completely.
- To make the filling: In a saucepan, heat milk, heavy cream, sugar, and vanilla extract and stir until the sugar dissolve.
- In a bowl, whisk egg yolks and corn starch, then slowly whisk in about a cup of the milk mixture; whisk until smooth and lumps-free.
- Now, pour the egg mixture into the saucepan with the remaining milk and, over medium heat, keep whisking for 4-5 minutes until the mixture thickens.
- Turn off the heat, add the butter and stir until combined. Let the mixture cool for 10-15 minutes, then pour it over the crust.
- Scatter the fresh blueberries on top.
- Put the tart in the fridge for about 1-2 hours. Slice and serve!
Emma says
I used a store-bought custard to save some time.
Maria says
So creamy and delicious! The taste of homemade custard is rich and so delicious!