Fruity creamy dessert, as dark as the night, come to me I will treat you well and savor each slice, each layer and every single bite.
Oh so blue and scrumptious, still fresh and hot, we ate you completely, so that there was nothing left.
This is what happened with the blueberry tart with custard in the picture. Impatient as I am around food classics, I couldn’t wait, decided all of a sudden in my food rush that it had to be cut at once and devoured it before the tart had a chance to cool.
As you can also see, the picture is a bit blurry.
That’s me craving for food while clicking snaps for Masala Herb.
I was like a 5 year old or somebody who hadn’t seen food in a long time…
To my defense I need to say that before all this happened, I was already starring into the oven, taking in the aroma of the tart while telling myself that I shouldn’t worry because I would get the first slice anyhow.
Basically, I was guarding the tart before the “hawks” would notice or smell it.
They would have eaten it all and I couldn’t let that happened!
The last time I had a blueberry tart was… eam… well, I think years had passed.
Blueberry tart with custard is one of my all-time favorite tarts and desserts, and I am apparently not the only one back in Europe.
Nobody can be blamed for the food love, a freshly made, still warm, blueberry tart with custard and freshly handpicked blueberries is a real royal dessert for anybody.
The different layered food textures at each bite are just bliss and an experience in itself.
I am of course aware that blueberries are not really available in India, which is, of course, a pity.
I also wish I could give you some of the blueberry tarts to taste, or that at least you could enjoy the aroma of the freshly baked dessert.
Anyhow, even if all that is not possible right now, I can at least introduce you to this typical traditional French dish, so that the next time you are fortunate enough to travel to Europe etc, you look out for a blueberry tart with custard.
All those of you who are in luck and get to buy blueberries will appreciate this recipe of course as well.
The blueberries used are handpicked from the Austrian forests and completely organic.
You, on the other hand may try this recipe with the American blueberries, which are mostly bigger in size and common in many places.
However, the best way to enjoy this blueberry tart with custard is to use fresh berries from the forests, the flavors are just way more intense and naturally pleasing.
The vanilla custard cream should be made from scratch as in my homemade vanilla sauce recipe but I understand if you are short on time, that’s when you may want to use the packet variation.
Although, remember,when cooking from scratch you will at least know what’s in your food and from scratch food mostly receives the best compliments from your guests.
This blueberry tart with custard recipe is french and my mum’s, so keep the recipe somewhere save and treasure it!
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Blueberry Tart with Custard Recipe
For the Pastry:
- 8.8 ounces All-purpose Flour
- 1 stick Butter
- 3.5 ounces Powdered Sugar
- 1 Egg
- 1 pinch Salt
- Lukewarm Water
For the tart:
- 8.5 ounces Vanilla Sauce 1/4 amount of the recipe
- 7 ounces Blueberries
- 7 ounces Sugar
- Place the flour, butter pieces, powdered sugar, egg and salt into a big mixing bowl.
- Mix the content and work the ingredients so that they start to incorporate. Then add around 30 milliliter water to the dough and mix it in. If you need little more water, do so and create a smooth dough.
- Keep the dough to rest for 1 hour in the fridge.
- Take a Tart form and place it on a baking paper. Draw around the form on the paper with a pencil and cut it out. We will need it later!
- Butter the Tart form and dust it well with flour. That will prevent the dough to stick on the form while baking.
- Preheat your oven to 390° Fahrenheit/ 200° Celsius.
- Take out your dough and roll it out to approximately 0.2 inch/ ½ cm thickness. Turn the baking form and place it on the dough. Calculate 2 cm more from the form and cut out all around.
- Place the cut out dough into the buttered form and poke with a fork a few fine wholes into it.
- Add the previously cut out baking paper on top with some weight such as a handful of beans or lentils. That will prevent the dough to blow up in the center and to stay even. Bake the dough by itself for 10 mins at 390° Fahrenheit/ 200° Celsius.
- In the meanwhile prepare the vanilla custard sauce as described in this recipe.
- Once the dough is finished baked, take it out and remove the baking paper with the beans/lentils. Pour the vanilla sauce into the tart and spread evenly.
- Bake the tart at 390° Fahrenheit/ 200° Celsius for about 20 minutes or until golden.
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