Blueberry Tart


Created for: Tart Dish


  1. 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.
  2. 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 bake in a preheated oven at 350°F for 10-12 minutes, or until the edges have just started to brown. Lower the oven temperature to 320°F and continue baking for another 8-10 minutes, or until cooked through.
  3. Make the Crème Pâtissière by scalding the milk and vanilla pod seeds. Place the egg yolks in a mixing bowl and stir in the sugar with a 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.
  4. Set aside to cool slightly, then spoon into the chilled pastry case and top with fresh blueberries.


For the Pastry:

  • 350g cake flour, sifted
  • 150ml icing sugar, sifted
  • ½ teaspoon salt
  • 150ml 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
  • 150ml castor sugar
  • 30ml cornflour
  • 250g fresh blueberries

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Serves 8
Prep time: 10 min
Cook time: 60 min