Enjoy this awesome and super simple blueberry custard tart recipe, courtesy of Tania Goulart.
By Tania Goulart
- 1 cup plus 2 Tbsp flour
- ¼ tsp salt
- 1 Tbsp sugar
- ¼ cup butter at room temperature, cut into small pieces
- A mixture of ½ tsp vanilla and 3 Tbsp water
- 1 pint blueberries
- 1 Tbsp flour
- 1½ Tbsp molasses
- 1 tsp finely grated lemon zest
- 1 egg
- ⅔ cup sour cream OR ⅔ cup creme fraiche (I used ⅓ of each)
- ½ tsp vanilla
- ⅛ tsp nutmeg
- Stir flour, salt and sugar together in a bowl, then work in the butter using two knives, your fingers, or a dough cutter until it is in fine crumbs. Mix in enough vanilla water for the dough to pull together. Wrap in plastic wrap and put in the refrigerator for 15 minutes.
- Roll the dough into a 9-inch circle and set in pan. Press the dough up the sides using your palm. Move longer pieces as needed to fill thin areas. The sides should be thinner at the bottom and rise slightly above the pan, which helps for shrinkage when it’s baked.
- Place tart shell in the freezer to harden.
- Preheat oven to 400º. Put frozen shell on a sheet pan and bake until set and lightly browned, about 20 to 25 minutes. Prick any large bubbles that occur while baking with the tip of a knife.
- Preheat oven to 425º. Lightly toss the blueberries with the flour, molasses, and lemon zest and loosely arrange them over the bottom of the pre-baked shell.
- Mix the egg, sour cream or crème fraiche, vanilla and nutmeg together and pour over berries.
- Bake until custard is browned and puffed, about 35 minutes. Let cool before serving.
Tania Goulart is a lover of all things foodie. Based out of San Francisco, California, she enjoys the good fortunes of her hometown - the thriving local food culture, abundance of culinary resources, and some of the best produce in the world. A self-taught cook and food writer, her passion is natural, whole foods cooking, using only the freshest, local and sustainable ingredients. You can follow her at her blog, The Urban Farmerette (www.theurbanfarmerette.com), where she chronicles her adventures focusing on seasonal ingredients, gluten free, and Portuguese fare.