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Super Simple Blueberry Custard Tart

Super Simple Blueberry Custard Tart

Super Simple Blueberry Custard Tart

Enjoy this awesome and super simple blueberry custard tart recipe, courtesy of Tania Goulart.
By Tania Goulart

Super Simple Blueberry Custard Tart


Super Simple Blueberry Custard Tart

Enjoy this awesome and super simple blueberry custard tart recipe, courtesy of Tania Goulart.

  • Author: Tania Goulart, slightly adapted from Deborah Madison’s Cookbook: Vegetarian Cooking for Everyone
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 4 1x
  • Category: Baking



9-inch tart shell:

  • 1 cup plus 2 Tbsp flour
  • 1/4 tsp salt
  • 1 Tbsp sugar
  • 1/4 cup butter at room temperature, cut into small pieces
  • A mixture of 1/2 tsp vanilla and 3 Tbsp water

Blueberry custard filling:

  • 1 pint blueberries
  • 1 Tbsp flour
  • 1 1/2 Tbsp molasses
  • 1 tsp finely grated lemon zest
  • 1 egg
  • 2/3 cup sour cream OR 2/3 cup creme fraiche (I used 1/3 of each)
  • 1/2 tsp vanilla
  • 1/8 tsp nutmeg


  1. 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.
  2. 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.
  3. Place tart shell in the freezer to harden.
  4. 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.
  5. 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.
  6. Mix the egg, sour cream or crème fraiche, vanilla and nutmeg together and pour over berries.
  7. Bake until custard is browned and puffed, about 35 minutes. Let cool before serving.

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View Comments (3)
  • I tried this filling recipe, using a tart shell I had already. I have to say I found the result practically inedible. I wonder if there are some mistakes in the recipe. First off — MOLASSES? The flavor just didn’t blend at all favorably with the rest of the flavors. Did the author perhaps mean “syrup” or “honey”? Molasses is dark, strong and overbearing in flavor. I can’t imagine why one would add it to this blueberry tart recipe instead of sugar or syrup. The custard “liquid” was very thick to start with — pure sour cream and an egg — and I didn’t care for the result of the base custard. On the whole, I have to say I think this recipe needs a closer look, perhaps some editing or rethinking.

  • The idea of this tart – simple ingredients, fruit and custard – makes it appealing. I liked it, but not sure if enough to make again. What I liked: the tart dough handled well, after overnight in the fridge. Used a 9” glass pie plate (not tart pan) and froze for maybe 15 min — it was solid (tried to move a wrinkle in the edge). If making again, I’d shield the edges from the beginning of pre-bake. Another thing I liked was that it wasn’t overly sweet. For filling I used 1.5 Tbsp brown sugar, but would double it next time. Even for someone who prefers things much less sweet, this was not sweet enough. And I didn’t add lemon zest, either! The sour cream filling and egg set but wouldn’t call the taste custard, but I liked that it kept the berries from oozing out. Though I had to break off the burned crust, the remaining crust was crisp and did not overpower the filling. It went well with vanilla ice cream, when still slightly warm.

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