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Blueberry and Vanilla Custard Tart
Blueberry and Vanilla Custard Tart
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
310 minutes
Vanilla custard, cinnamon shortbread crust and fresh blueberry topping make a show-stopping tart for your next party.
Ingredients:
  • 0.33333334326744 cup white sugar
  • 0.75 teaspoon ground cinnamon
  • 0.5 teaspoon cream of tartar
  • 10 tablespoons unsalted butter, melted and cooled
  • 1 large egg, at room temperature, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon water, or as needed
  • 3 large egg yolks, at room temperature
  • 4 tablespoons white sugar
  • 0.125 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 3 tablespoons white sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and grease a 9-inch tart pan with removable bottom with butter.
  • Combine flour, sugar, cinnamon, cream of tartar, and salt in a medium bowl until mixed. Add melted butter, egg yolk, and vanilla, and mix until combined. Press 2/3 of the mixture evenly into the bottom of the tart pan. Sprinkle the remaining mixture around the edges and press evenly into the sides to create a slightly raised edge. Lightly prick the bottom of the crust with a fork several times without piercing all the way through.
  • Combine the egg white and water until smooth. Gently brush a thin layer of the mixture onto the crust's bottom. Set the tart pan on a baking sheet.
  • Bake in the preheated oven until the crust starts to brown, about 25-27 minutes. Remove and let the crust cool for 15 minutes, keeping the oven on.
  • Once the crust is cooling, prepare the custard. Whisk egg yolks, sugar, and salt until thick and pale. Stir in vanilla extract. Slowly pour in heavy cream, mixing gently to prevent air bubbles. Pour the custard into the cooled crust, being mindful not to overfill.
  • Return tart to oven and bake until custard sets with a light golden brown color, approximately 30 minutes. Allow tart to cool at room temperature for a minimum of 1 hour before serving.
  • As the tart chills, prepare the blueberry topping. Simmer blueberries and sugar in a saucepan over medium heat until the berries burst, about 15 minutes. Mix lemon juice and cornstarch in a small bowl, then add to the blueberries. Stir continuously until thickened, about 1-2 minutes. Let it cool to room temperature before using.
  • Once the tart and blueberries are at room temperature, gracefully spoon the blueberries over the tart, ensuring an even layer. Chill the tart in the refrigerator for a minimum of 2 hours. Before serving, remove the sides of the tart pan, slice, and enjoy.

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