🫐 Blueberry Custard Tart (Buttery, Creamy & Fresh)

⏰ Best for:

Dessert / Tea time / Elegant gatherings

🔥 Calories (approx):

320–420 kcal per slice

🧾 Ingredients (Serves 6–8)

Tart Crust:

• 200 g all-purpose flour
• 100 g cold butter (cubed)
• 50 g sugar
• 1 egg yolk
• 2–3 tbsp cold water

Custard Filling:

• 300 ml milk
• 3 egg yolks
• 80 g sugar
• 25 g cornstarch
• 1 tsp vanilla extract
• 20 g butter

Topping:

• 250 g fresh blueberries
• Powdered sugar (for dusting)

Whipped Cream:

• 150 ml heavy cream
• 1–2 tbsp powdered sugar
• 1 tsp vanilla

👩‍🍳 Instructions

1. Make the tart crust

Mix flour, sugar, and cold butter until crumbly.
Add egg yolk and cold water, mix into a dough.
Wrap and chill for 30 minutes.

Roll out dough and press into a tart pan.
Prick the base with a fork.
Bake at 180°C (350°F) for 15–18 minutes until golden.
Let cool completely.

2. Prepare custard

Heat milk until warm (not boiling).

In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour in warm milk while whisking.

Return mixture to heat and cook until thickened.
Stir constantly to avoid lumps.
Remove from heat, add vanilla and butter.
Let cool.

3. Assemble

Pour cooled custard into the tart shell.
Smooth the surface evenly.

4. Add topping

Arrange fresh blueberries generously on top.

5. Make whipped cream

Whip cream with sugar and vanilla until soft peaks form.
Pipe or spoon onto the tart.

6. Finish

Dust with powdered sugar before serving.

💡 Tips for Best Results

• Keep butter cold for a flaky crust.
• Do not overcook custard — it should be smooth, not grainy.
• Chill the tart before serving for cleaner slices.
• Use fresh, ripe blueberries for best flavor.

⚡ Energy-Saving Tips

• Bake crust while preparing custard to save time.
• Use residual heat to finish custard thickening.

👨‍👩‍👧‍👦 Who This Dessert Is Perfect For

• Fans of light, balanced desserts
• Tea-time or café-style menus
• Anyone who enjoys fresh fruit pastries