Blueberry Cream Tart

Description

This elegant blueberry cream tart features a buttery crisp tart shell filled with smooth vanilla cream and topped with glossy blueberry sauce and fresh blueberries. It’s rich, refreshing, and perfect for special occasions or afternoon tea.

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Ingredients (Serves 6–8)

For the Tart Crust:

• 1 ¼ cups (160g) all-purpose flour

• ½ cup (115g) unsalted butter, cold and cubed

• ¼ cup (50g) granulated sugar

• 1 egg yolk

• 2–3 tablespoons cold water

• ¼ teaspoon salt

For the Vanilla Cream Filling:

• 1 cup (240ml) heavy whipping cream

• ½ cup (120g) mascarpone or cream cheese, softened

• ¼ cup (30g) powdered sugar

• 1 teaspoon vanilla extract

For the Blueberry Topping:

• 1 ½ cups fresh blueberries

• ¼ cup (50g) sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch mixed with 1 tablespoon water

• Extra fresh blueberries (for garnish)

• Fresh mint leaves (optional)

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Instructions

Step 1: Make the Tart Crust

1. In a bowl, mix flour, sugar, and salt.

2. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.

3. Add egg yolk and 2 tablespoons cold water. Mix until dough comes together (add more water if needed).

4. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.

5. Preheat oven to 350°F (175°C).

6. Roll out dough and press into a 9-inch tart pan. Trim edges.

7. Prick the base with a fork and chill for 10 minutes.

8. Bake for 18–22 minutes until golden brown. Cool completely.

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Step 2: Prepare the Blueberry Sauce

1. In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.

2. Cook until berries release juice (3–4 minutes).

3. Stir in cornstarch slurry and cook until thickened.

4. Remove from heat and let cool completely.

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Step 3: Make the Vanilla Cream Filling

1. Beat heavy cream until soft peaks form.

2. In another bowl, mix mascarpone, powdered sugar, and vanilla.

3. Gently fold whipped cream into mascarpone mixture until smooth and fluffy.

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Step 4: Assemble the Tart

1. Spread vanilla cream evenly into cooled tart shell.

2. Spoon cooled blueberry sauce over the cream.

3. Top with fresh blueberries.

4. Garnish with mint leaves if desired.

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Chill & Serve

• Refrigerate for at least 1 hour before serving.

• Slice with a sharp knife wiped clean between cuts.

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Tips for Best Results

• Keep butter cold for a flaky crust.

• Cool the tart shell completely before filling.

• Do not pour warm blueberry sauce over cream.

• For extra shine, brush berries lightly with warm apricot jam.

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Optional Variations

• Add lemon zest to the cream for brightness.

• Use mixed berries instead of only blueberries.

• Make mini tartlets for individual servings.

• Add white chocolate shavings for extra richness.