Blueberry Tart

A buttery shortcrust pastry is the base for this delectable tart, which features a creamy filling topped with a flavourful burst of fresh blueberries.


Serves 8

Preparation Time

Cook time

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For the Pastry:

  • 350g cake flour, sifted
  • 150g icing sugar, sifted
  • 2g salt
  • 150g butter, cut into cubes
  • 100ml milk

For the Crème Pâtissière:

  • 500ml milk
  • 1 vanilla pod, split open and the seeds scraped out
  • 6 egg yolks
  • 150g castor sugar
  • 30g cornflour
  • 250g fresh blueberries


Mix the cake flour, icing sugar and salt together in a large Le Creuset Mixing Bowl. Using your fingers, rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the milk, a little bit at a time, until the pastry just comes together. Tip onto a working surface and gently bring together. Form into a disc and flatten slightly. Cover with plastic wrap and place in the fridge to chill for 20 minutes.

Grease a Le Creuset Fluted Flan Dish. Roll out the pastry on a lightly floured surface to about 3-5mm thick. Line the dish and blind bake in a preheated oven at 180°C for 10-12 minutes, or until the edges have just started to brown. Lower the oven temperature to 160°C and continue baking for another 8-10 minutes, or until cooked through.

Make the Crème Pâtissière by scalding the milk and vanilla pod seeds in a Le Creuset Saucepan. Place the egg yolks in a mixing bowl and stir in the sugar with a Le Creuset Silicone Spatula. Slowly add the scalded milk, whisking constantly. Sift in the cornflour. Return the mixture to the pot and place over medium heat, stirring with a wooden spoon, gently boiling the custard until thick and creamy.

Set aside to cool slightly, then spoon into the chilled pastry case and top with fresh blueberries.