Hello friends 😊, today I’m bringing you a recipe that smells like home, peaceful afternoons, and sweetness: the blueberry and cream tart. It’s one of those summer desserts that look like they came out of a bakery, but in reality, they are prepared with a few steps and a lot of satisfaction.
This easy tart recipe is perfect for those who want to impress without complicating their life.
Start with a simple shortcrust pastry, which you can also prepare in advance. Once baked, the base becomes the perfect shell to hold a velvety cream, enriched with whipped cream to make it even softer and more delicious.
The final touch? A layer of blueberry jam on the base, adding a fruity and intense contrast, and a generous handful of fresh blueberries on top of the cream. The result is an elegant, fresh, and irresistible tart, ideal for an afternoon snack with friends, a Sunday lunch, or an evening treat.
If you are looking for a dessert with fresh blueberries that is simple yet striking, this is the recipe for you.
Ready to get your hands dirty and prepare the blueberry and cream tart? 😀 💜
If you like fresh fruit tarts, also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
BLUEBERRY AND CREAM TART
- 9 oz blueberries
- A few tbsp blueberry jam
- 2.5 cups flour
- 1/2 cup butter
- 1/2 cup sugar
- lemon zest
- 2 eggs
- 2 cups milk
- lemon zest
- 6 egg yolks
- 1/4 cup cornstarch
- 1 tbsp rice starch
- 1/2 cup sugar
- 1/2 cup whipping cream
Tools
- 1 Oven oven
- 1 Cutting Board cutting board
- 1 Mixer mixer
Steps
To prepare the blueberry and cream tart start with the shortcrust pastry: in a bowl, mix the softened butter, lemon zest, sugar, and combine.
Add the eggs.
Add the flour and quickly mix until you obtain a soft and homogeneous dough. Wrap it in a plastic wrap and keep it in the fridge for 30 minutes.
Meanwhile, heat the milk with the lemon zest and, separately, in a bowl, mix the eggs with the sugar and then the starches.
Remove the lemon zest and add the egg cream to the hot milk, stirring until it thickens.
Cover with plastic wrap in contact and let it cool.
Roll out the shortcrust pastry and place it in a greased and floured tart pan. Prick the bottom with a fork.
Cover the shortcrust pastry with parchment paper and pie weights or dried legumes.
Bake in the oven at 350°F (180°C) for 20 minutes.
Meanwhile, whip the cream and add it to the cold cream, mixing from bottom to top to avoid deflating.
Spread the blueberry jam on the tart base and then the cream
Place some cream in a piping bag and decorate the edge with small dollops using a star tip, filling the inside with fresh blueberries.
Keep in the fridge until ready to serve.
The blueberry and cream tart is ready! 😊
