Blueberry Custard Tart

Two cups of fresh blueberries under a custard of eggs, heavy cream, and vanilla, baked inside a butter crust until the custard sets and the blueberries burst. The cinnamon and nutmeg in the filling warm the berries and the kitchen fills with a smell that is halfway between pie and creme brulee. I could eat a slice of this every June when blueberries are at their peak.

The tart bakes at 375°F (190°C) for 50-60 minutes. The custard should be set but still slightly wobbly in the centre when you take it out. It firms as it cools. Cool completely before slicing or the filling runs.

Tips for Making Blueberry Custard Tart

Make the crust by hand

Flour and salt, then cold diced butter cut in until the mixture looks like coarse crumbs. Add ice water a tablespoon at a time until the dough holds together.

Press into a nine-inch tart pan with a removable bottom. This makes it easy to unmould the finished tart. Chill the shell for fifteen minutes before filling.

Pour the custard over the berries

Spread the blueberry mixture in the crust first. Then whisk eggs, cream, and vanilla in a separate bowl and pour it over the berries.

Pour slowly so the custard fills the gaps between the berries without overflowing. The berries float slightly. That is normal.

Super Simple Blueberry Custard Tart

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2 from 2 reviews

• Author: Tania Goulart, slightly adapted from Deborah Madison’s Cookbook: Vegetarian Cooking for Everyone
• Total Time: 80 minutes
• Yield: Serves 4

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Description

Enjoy this awesome and super simple blueberry custard tart recipe, courtesy of Tania Goulart.

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Ingredients

Units USM

• 1 cup plus 2 tbsp flour
• 1/4 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 cups fresh blueberries
• 1/2 cup sugar
• 2 Tbsp flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix flour and salt for the tart shell.
3. Cut in butter until mixture resembles coarse crumbs.
4. Stir in ice water, a tablespoon at a time, until dough forms a ball.
5. Roll out dough to fit a 9-inch tart pan. Press dough into pan and trim excess.
6. In a large bowl, combine blueberries, sugar, flour, cinnamon, nutmeg, and salt.
7. Spread blueberry mixture over the crust.
8. In another bowl, whisk eggs, cream, and vanilla extract.
9. Pour custard over blueberries.
10. Bake in preheated oven for 50 to 60 minutes, or until custard is set and lightly browned.
11. Cool before serving.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20
• Sodium: 150
• Fat: 18
• Carbohydrates: 45
• Fiber: 2
• Protein: 5

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