Blueberry Custard Tart

Blueberry custard tart on a royal blue plate with yellow napkin under it.

A Classic Bakery Tart for Blueberry Season

There are few desserts as timeless as a fruit tart. Crisp buttery pastry, silky vanilla pastry cream, and fresh fruit come together to create something that feels elegant without being fussy.

For this tart, we're using sweet blueberries tossed with a little jam or coulis. The glaze is optional, but it gives the berries a beautiful shine and adds another layer of flavor. This tart is especially lovely in late spring and summer when blueberries are at their peak.

You'll need a 10-inch fluted tart pan with a removable bottom for this recipe.

Ingredients

Almond Pâte Sucrée

2 cups + 1 tablespoon (225 g) all-purpose flour

¾ cup + 2 tablespoons (50 g) almond flour

12 tablespoons (170 g) cold unsalted butter, cubed

⅓ cup (50 g) raw sugar

⅓ cup + 1 tablespoon (75 g) granulated sugar

½ teaspoon (2.5 g) salt

2 egg yolks (20 g)

Vanilla Pastry Cream

2 cups (480 g) whole milk

2 teaspoons (5 g) vanilla paste

⅓ cup + 1 tablespoon (45 g) cornstarch

½ cup (120 g) granulated sugar

¼ teaspoon (1 g) salt

5 large egg yolks (80 g)

5 tablespoons (75 g) cold unsalted butter, cubed

Assembly

1 pint (about 340 g) fresh blueberries

2–3 tablespoons blueberry jam, apricot jam, or fruit coulis (optional)

Method

Make the Tart Dough

Whisk together the all-purpose flour and almond flour.

In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sugars, and salt until combined. Add the egg yolks and mix, scraping the bowl as needed.

Add the flour mixture and mix just until the dough comes together. Do not overmix.

Place the dough between two sheets of parchment paper and roll to approximately ⅛-inch thick. Refrigerate for at least 20 minutes.

Line a 10-inch fluted tart pan with the dough, pressing it gently into the corners and sides. Don't worry if the dough cracks—simply patch any thin spots with additional dough.

Dock the bottom thoroughly with a fork or dough docker.

Freeze the tart shell completely.

Bake from frozen at 375°F (190°C) for 20–25 minutes, or until lightly golden brown.

Allow the shell to cool completely.

Make the Pastry Cream

In a bowl, whisk together the sugar, cornstarch, and salt.

Whisk in enough milk to form a smooth slurry, gradually adding more milk until all of the cornstarch is dissolved.

Transfer to a saucepan and cook over medium heat, whisking occasionally at first. As the mixture begins to thicken, whisk continuously.

Once boiling, continue cooking and whisking for 2 minutes to fully cook the starch.

In a separate bowl, whisk the egg yolks.

Slowly temper the hot milk mixture into the yolks, whisking constantly.

Return everything to the saucepan and cook over medium heat until the mixture reaches 175°F (79°C).

Remove from heat and whisk in the cold butter until smooth.

Spread onto a sheet pan or shallow container and press plastic wrap directly onto the surface. Chill completely before using.

Assemble the Tart

Place the chilled pastry cream in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to loosen and smooth the cream.

Spread the pastry cream evenly into the cooled tart shell, filling it almost to the top.

If using jam or coulis, toss the blueberries lightly to coat. This gives them a beautiful shine and adds a little extra depth of flavor.

Pile the blueberries over the pastry cream, arranging them naturally or in decorative concentric circles.

Refrigerate until ready to serve.

Storage

The assembled tart is best enjoyed the day it is made but will keep in the refrigerator for up to 2 days. Store loosely covered to preserve the texture of the crust.

Baker's Note

If you're making this tart for guests, prepare the pâte sucrée and pastry cream a day ahead. Once both components are chilled, assembly takes only a few minutes and you'll have a bakery-worthy dessert ready for the table.