Are you up for a pure seasonal dessert? I got a suggestion for you today: a scrumptious blueberry tart with a milky custard filling! If you’re not going wild blueberry picking yet, you can get some at your local grocery store. Frozen blueberries will also fit perfectly if you cannot stand the wait. We wanted a recipe that showcases the blueberries in their perfect form and taste, which is why we baked them only for a few minutes, so as not to hide their flavor. As a result, these little gems taste incredibly sweet, and when paired with this golden, crunchy crust, it is such a delight. I bet you’ll have many people round for dessert or tea-time!
Preparation time: 40 min — Cooking time: 20 min + 10 min
Ingredients list for the blueberry tart
- 1 egg + 1 egg white
- 2 1/2 cups (250 g) all-purpose flour
- 1/3 cup (75g) of granulated sugar
- 2 2/3 (75g) unsalted butter, softened
- 3 large egg yolks
- 1 pint (50 cl) of milk
- 1/4 cup (50 g) sugar
- 2 tbsp all-purpose flour
- 1 lb (500g) of fresh blueberries
- 2 tbsp sugar
- 2 tbsp blackberry jelly
Preheat oven to 360°F (180°C).
Prepare the pastry:
1. In a bowl, mix the egg, flour, sugar and butter. Knead the dough by hand until it forms a smooth ball.
2. Place a sheet of parchment paper on the counter top or your table.
3. Spread the dough to make a pastry sheet about 5mm thick.
4. Line the pastry into a tart mold. Prick the bottom with a fork then blind bake for 20 minutes. You can cover with a sheet of parchment paper to prevent dough from drying.
5. Meanwhile, beat the egg white with a fork until it becomes frothy. When the pastry is baked, brush it with the egg white. Egg white will create a waterproof film between the dough and the custard. The dough will remain crisp and won’t be soaked with cream).
6. Bake for 1 minute more.
Prepare the custard:
1. Heat the milk in a saucepan.
2. In a bowl, beat the egg yolks with sugar. Then add the flour.
3. When the milk begins to simmer, pour a portion of milk on the sugar-egg-flour mixture to dilute a bit.
4. Then pour the remaining milk. Mix well and then pour everything back into the saucepan.
5. Place over a low heat and stir with a wooden spoon until the cream coats the spatula.
6. Off the heat, beat for a few moments with a whisk until the cream has thickened enough.
7. Pour into a bowl and let cool at room temperature.
Garnish the tart:
1. Spread the custard into the tart shell, almost to the top of the side.
2. Rinse blueberries thoroughly. In a bowl, mix blueberries with blackberry jelly (or red fruit jam) and sugar, then spread over the entire pie.
3. Bake again for 10 minutes longer at the same temperature.
Let chill and serve as is or with a dollop of whipping cream. Enjoy!