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The dessert, Regional

Blueberry tart

This blueberry tart is a terroir style dessert for 6 people, with a shortcrust base, a light pastry cream lightened with whipped cream, and fresh blueberries. It takes 45 minutes of active work, rated easy, for about €2.40 per person. The crust and cream are made the day before, and the key is topping it with fruit only a few hours before serving so the base stays crisp.

A blueberry tart from the Vosges, with a light cream and blue fruit that bursts with every bite, fresh and indulgent.

Blueberry tart
For
6 people
Work
45 min
Total time
2 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.40
Calories per person
410 kcalcalculated by Kiloach, your weight coach

This blueberry tart plays on contrast, a crisp shortcrust base, a light cream made airy with whipped cream, and blueberries that burst with a slightly tart juice. It's a summer dessert with a rustic, Vosges mountain feel, simple but full of character when the berries are properly ripe.

It's a great dessert for a family lunch or a dinner with friends in summer, when blueberries are at their best. It also works well for a birthday or a Sunday lunch, after something simple like grilled meats or roast chicken, ending the meal on a fresh, not overly sweet note.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 55 min
  2. The same day 2 steps, 20 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, bake the shortcrust base and make the pastry cream, both rest in the fridge overnight. In the morning, whip the cream, fold it into the pastry cream and spread it over the crust. Just before guests arrive, arrange the blueberries on top, then dust with powdered sugar right at serving time so the tart stays fresh and neat.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Granulated sugaroften in the pantry 150 g
  • Cornstarchoften in the pantry 30 g
  • Powdered sugaroften in the pantry 20 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 125 g
  • Egg 1
  • Egg yolks 3
  • Whole milk 40 cl
  • Heavy cream 10 cl

Fruits and vegetables

  • Blueberries 500 g

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rub the cold butter into the flour with 50 g of sugar and a pinch of salt, add the egg, form a ball, press it into a tart pan and bake blind for 20 minutes at 180°C. 40 min

    Work quickly with your fingertips, the dough stays short.

  2. Whisk 3 egg yolks with 70 g of sugar and the cornstarch, pour in the boiling milk, return to the heat until thickened, cover with plastic wrap touching the surface and let cool. 15 min

    Whisk constantly, lumps won't stand a chance.

The same dayDuring the day, whenever you get a moment.

  1. Whip the heavy cream into soft peaks and gently fold it into the cold pastry cream. 10 min

    Fold in three additions, the cream stays light.

  2. Spread the light cream over the cooled baked crust, then chill again. 10 min

    Spread a thick layer all the way to the edge, the tart looks more generous.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Arrange the washed and dried blueberries on top of the cream, packing them close together.

    Thawed and well drained frozen blueberries work just as well out of season.

When it's time to serveThe final touches, right in front of your guests.

  1. Dust with powdered sugar and serve well chilled.

    Sift the powdered sugar at the very last moment so it doesn't melt.

Our tips to get it right

  • Handle the shortcrust dough as little as possible, just enough to bring it together, otherwise it turns elastic and loses its crispness when baked.
  • Let the pastry cream cool completely before folding in the whipped cream, otherwise it deflates and the light cream loses its volume.
  • Pick blueberries that are firm and dry, moisture from overripe fruit will make the cream soggy within a few hours.

The variations

  • Swap the blueberries for raspberries or blackberries depending on the season, the rest of the tart stays the same.
  • For a quicker version, use a store bought shortcrust shell and ready made pastry cream, it still works fine for a weeknight dinner.
  • For kids, stir a few melted white chocolate chips into the pastry cream, it softens the tartness of the berries.

What to serve it with

  • A scoop of vanilla ice cream
  • Homemade unsweetened iced tea
  • Coffee to end the meal

Storage

The tart keeps for 2 days in the fridge in a sealed container, though the crust softens a bit over time. It doesn't freeze once assembled, only the baked, empty crust can be frozen before filling.

Questions about this recipe

Can I use frozen blueberries?

Yes, thaw them and drain them well before arranging them on the cream. Don't cook them, they would release too much juice and soften the crust.

How do I keep the crust from getting soggy?

Top the tart with cream and blueberries only a few hours before serving, never the day before. Blind baking the crust before adding the cream also helps it stay crisp.

Can I use light cream instead of heavy cream?

You need cream with at least 30% fat for it to whip into soft peaks. Light cream won't whip properly and the texture of the light cream filling will suffer.

How do I arrange the blueberries nicely on the tart?

Place them close together starting from the edge and working toward the center, in an even layer. Dusting with powdered sugar right before serving gives a clean, appetizing finish.

Can a blueberry tart be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a blueberry tart?

Allow 2 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in a blueberry tart?

About 410 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a blueberry tart cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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