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.
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!
Notes
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.