Blueberry Custard Tart is a light and creamy dessert. It is made with homemade custard, fresh blueberries and a pie crust.
You can easily whip this tart in your kitchen without having to spend that much penny and time to perfect the recipe!
This dish boasts one of the most flavorful fillings for any custard tart recipe you can ever think of because the filling is made of a creamy and delicious mixture of whip cream and vanilla extract, to name some. This custard tart is also garnished with fresh blueberries, giving the whole dish its main blueberry flavor of clashing tartness and sweetness that you can only taste in fresh blueberries.
You should not think twice about trying to make this recipe at home, both the texture and taste will certainly satisfy you once you serve this dish!
Jump to:
Easy Blueberry Custard Tart
As an excellent dessert idea to make for any weeknight family dinner, it is no doubt that this recipe is best to be served for dinner after an intricate dinner meal. However, you can still serve it as dessert for lunchtime as well. In fact, you can even include this dish as your afternoon snack.
A slice of this custard tart is a perfect addition to your day indeed! Don't stop yourself from having the best dessert or snack moment with this recipe! Enjoy the luscious flavor and texture of each bite from this Blueberry Custard Tart.
Why Does This Recipe Work?
Blueberry Custard Tart is not just any other tart recipe that you can ignore. This recipe is a must-try not just because it is undeniably delicious but also because of all the worthy things that come with it. Here are some of the reasons why you cannot pass up the opportunity to make this recipe at home:
- Light and creamy with one of the richest fillings a custard tart can ever have. No one can say no to a serving of this dish, children and adults alike will definitely enjoy each bite of this dish.
- You can get creative with this recipe. Add another flavor that will complement the taste of the filling, and pair the blueberry toppings with another garnishing of your liking!
- This dish is perfect for any time of the year. It is an excellent summer dessert for you lounging in your bathing suit, and it is also a wonderful pair for your hot chocolate during the winter season.
- Blueberry Custard Tart is a flexible dish that you can easily pair with other dishes and beverages. You no longer have to sit thinking of other side dishes to pair with your dessert once you have this recipe at home.
- You can make this recipe ahead of time, giving you more time to prep for the actual schedule when you finally need to serve it.
- The ingredients in this recipe are easily accessible. They are either pantry staples or can be found in your nearest grocery store.
- It is a freezer-friendly recipe that you can store for months in the freezer without spoiling it at all.
What's in This Recipe?
Pie Dough. For the base of this recipe, use pie dough. It will hold firmly the light yet thick and creamy filling of the dish and can withstand its weight and texture without any problem.
Granulated Sugar. To sweeten the filling for this dish, use granulated sugar. Don't forget that granulated sugar does not only make this dish sweet in taste but can also assist in making sure the texture of the filling is smooth.
Corn Starch. The filling of this custard tart has to be thick and creamy; however, it cannot achieve its thick consistency without the assistance of corn starch. By adding cornstarch to this recipe, your filling will have the thick texture the dish ought to have.
Whole Milk. For a full creamy taste, use whole milk.
Heavy Whipping Cream. Heavy whipping cream helps the whole 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 corn starch to thicken the mixture for the filling.
Vanilla Extracts or Bean Paste. You are free to use either vanilla extract or bean paste. Nevertheless, both enrich the flavor of every ingredient found in the recipe.
Butter. For that delicate touch in its texture, use butter.
Fresh Blueberries. This recipe is incomplete without garnishing it with fresh blueberries.
How to Make The Best Blueberry Custard Tart?
To make the crust
- Preheat the oven to 200C.
- Roll out the dough, then transfer it to the 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!
Top Tips!
- Brush the pie dough with melted butter for the most appealing golden brown color once baking is done!
- Don't rush to pour the filling on top of the pie dough immediately after the pie dough was taken out of the oven because it will only ruin the texture. Let the pie dough completely cool down first.
- Don't add too much cornstarch to your filling because adding too much corn starch will only make the filling's texture slimy instead of rich and thick.
Some Variations
- Use powdered sugar instead of granulated sugar because powdered sugar easily and quickly melts in the cooking process of your filling.
- For a thicker and more crumbly base for this dish, use the store-bought tart crust instead of pie dough.
Serving Suggestions
Blueberry juice seems to be the most perfect juice to serve this Blueberry Custard Tart for an afternoon snack, don't you think so?
A plate of creamy fettuccine alfredo and a slice of this custard tart is also a perfect lunch idea. You may also serve a whole grilled chicken for dinner and then finish the night with this hearty custard tart for the dessert!
Storage
Store: You may store this dish in an airtight container at room temperature for only a day because the milk in the recipe makes it easy to get spoil.
Freeze: This dish can stay in the freezer for up to three months without it being damaged; just make sure that it is kept in an airtight container.
Make-Ahead of Time: Make the filling ahead of time and then refrigerate it for up to two days until you are ready to make the whole recipe.
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.
Recipes you may like
Recipe
Blueberry Custard Tart
Equipment
- Tart tin
Ingredients
Crust
- 1 pie Dough
Filling
- ¼ cup granulated sugar
- 4 tablespoon corn starch
- 2 cups whole milk
- ¼ teaspoon salt
- ⅓ cup heavy whipping cream
- 4 egg yolks
- 1 teaspoon vanilla bean paste
- 3 tablespoon butter
Topping
- 3 cups fresh blueberries
Instructions
To make the crust
- Preheat the oven to 200C.
- Roll out the dough, then transfer it to the 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!
Notes
- Brush the pie dough with melted butter for the most appealing golden brown color once baking is done!
- Don't rush to pour the filling on top of the pie dough immediately after the pie dough was taken out of the oven because it will only ruin the texture. Let the pie dough completely cool down first.
- Don't add too much cornstarch to your filling because adding too much corn starch will only make the filling's texture slimy instead of rich and thick.
Some Variations
- Use powdered sugar instead of granulated sugar because powdered sugar easily and quickly melts in the cooking process of your filling.
- For a thicker and more crumbly base for this dish, use the store-bought tart crust instead of pie dough.
Nutrition
Follow Healthy Life Trainer on Facebook, Pinterest and Instagram to keep up-to-date with all new recipes.
Maria
So creamy and delicious! The taste of homemade custard is rich and so delicious!
Emma
I used a store-bought custard to save some time.