Blueberry cream-filled tart, a shortcrust pastry shell that encloses the sweetness of pastry cream and the sweet-tart flavor of fresh blueberries. Perfect for any occasion, from an afternoon snack with friends to an elegant dessert or a special celebration. The shortcrust base, crumbly and buttery, melts in the mouth, creating a sublime pairing with the smooth pastry cream, which can be prepared in advance. Once ready, to further cool the tart and help the cream set, place it in the refrigerator for at least 40–60 minutes. Before serving, sprinkle with powdered sugar. Below, let’s see how to prepare this delicious blueberry cream-filled tart:
More recipes for filled tarts:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
Ingredients
- 1 egg
- 100 g powdered sugar (about 3.5 oz / 7/8 cup)
- 300 g all-purpose flour (about 2 1/2 cups)
- 150 g butter (about 5.3 oz, roughly 2/3 cup or 10 1/2 tbsp)
- 1 tablespoon baking powder
- a pinch of salt
- grated zest of 1 lemon
- 500 ml milk (about 2 cups)
- 4 egg yolks
- 120 g granulated sugar (about 4.2 oz / roughly 1/2 cup)
- 40 g cornstarch (about 5 tbsp / 1.4 oz)
- 1 bean vanilla bean
- 150 g fresh blueberries (about 1 cup / 5.3 oz)
- as needed blueberry jam
- as needed powdered sugar
Steps
Prepare the shortcrust pastry. Sift the flour, baking powder and powdered sugar. Add a pinch of salt and the grated lemon zest.
Incorporate the cold butter cut into cubes and work until you obtain a sandy texture. Make a well in the center and add the egg. Mix quickly until the dough starts to come together.
Transfer to a lightly floured surface and work briefly with your hands until you get a smooth, homogeneous dough ball.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, prepare the pastry cream. In a small saucepan, bring the milk to a boil with the vanilla bean (split and seeds scraped) or vanilla extract.
In a bowl, whisk the egg yolks with the sugar until light and frothy. Add the cornstarch and mix well.
When the milk begins to boil, slowly pour it into the egg mixture. Return everything to the saucepan and cook over low heat, stirring constantly, until the cream thickens (about 6–7 minutes).
Once ready, transfer the cream to a bowl, cover with plastic wrap directly on the surface, and let it cool.
Take the shortcrust pastry out of the fridge and divide it into two portions. Roll out the first portion on a floured surface to a thickness of about 1/5 inch (5 mm). Line the bottom and sides of a tart pan about 9 inches (22–24 cm) in diameter with the pastry.
Spread a thin layer of blueberry jam on the tart base (previously pricked with a fork) and pour the pastry cream over the jam, smoothing it evenly.
Arrange the fresh blueberries evenly over the cream. Roll out the second portion of pastry and cover the tart, sealing the edges well.
Prick the surface as well and bake the tart in a preheated oven at 356°F (180°C) for 40 minutes, until evenly golden. Once completely cooled, dust with a little powdered sugar. The blueberry cream-filled tart is ready to be served.
Bon appétit and… see you next recipe!
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