Blueberry Tart
Hello blueberry lovers! This Blueberry Tart is a perfect balance of rich, creamy, and fruity flavors, featuring a buttery tart crust, silky vanilla pastry cream, and a vibrant blueberry topping. The homemade blueberry sauce adds a bold, slightly tart note, while the fresh blueberries bring a juicy burst in every bite. Topped with a glossy blueberry glaze, this tart is as beautiful as it is delicious. It’s sweetness is perfect for spring and summer gatherings or any time you crave a fruity, elegant dessert!
This tart combines three essential components: a buttery, crisp tart crust, a luscious vanilla pastry cream, and a generous topping of fresh blueberries coated in a homemade blueberry glaze. The blueberry sauce adds a punch of flavor, while the pastry cream balances the tartness with its creamy, vanilla richness.
- 6 tbsp unsalted butter room temperature 85g
- ⅓ cup powdered sugar 41g
- 1 large egg
- 1⅓ to 1 ½ cup all-purpose flour 167 to 191g
- ¼ tsp salt
- 1¾ cups whole milk 415ml
- 1 vanilla bean split and seeded or 1 tbsp vanilla extract
- 6 large egg yolks
- ¾ cup granulated sugar
- 3 tbsp cornstarch 150g
- 2 tbsp unsalted butter 28g
- 3 cups blueberries fresh or frozen
- ½ cup granulated sugar
- 2 tbsp lemon juice
- 3 tsp cornstarch
- 1 tbsp water to dissolve the cornstarch
- ¾ tsp gelatin powder
- 1 tbsp water for blooming/dissolving the gelatin
- 16 oz fresh blueberries