Blueberry cream tart with a sweet, buttery shortcrust pastry filled with juicy, seasonal blueberries, topped with a blueberry cream jam filling, fresh blueberries and fresh mint leaves for serving.
This tart recipe is easier than it might look and it's the perfect way to use up a bunch of berries. With blueberries filling the aisles now that they're in season there is no excuse to not make this recipe.
You can either make this in one setting of the day (morning, noon or night time) or you can prepare the components in advance.
What This Tart Consists Of
- Shortcrust pastry
- Blueberry jam filling
- Cream filling
- Serving and Enjoying!
I am so in love with tarts and cheesecakes and making them that when I ended up with too many blueberries making this tart was next. It's been a while since I made a tart since my Plum Frangipane Tart so I am very excited to be sharing this tart recipe with you!
Making it at home is a necessity if you like baking and it's easy enough, just follow the recipe card below. Once you have the basics down of the pastry ingredients you can add whatever you like as filling. Something to remember with the shortcrust pastry is that although it takes a minute if using a food processor to bind the ingredients, the rest of the tart still requires a bit of time and patience.
This is the quickest easiest way to add filling to a tart. Buy your cream the day or so beforehand, the little bits you do cut down the time on the day of making it.
Blueberry Jam Filling
If you are on my newsletter email list then you would have this easy 10 minutes blueberry jam filling recipe already. It's a gorgeous filling, adds a pop of color to tarts and tastes delicious on toast and a yogurt bowl!
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Flour - Use regular cake wheat flour (cake flour)
Butter - Unsalted and cold, cut it into squares so that it's easier for the food processor to break it down. It will also be easier if doing it by hand too.
Sugar - You can use regular granulated sugar (table sugar) but I prefer to use castor sugar. It gives the tart dough a more smoother finish I think.
Egg yolk - A regular egg works just fine but if you can buy organic large eggs that's even better. As always, with recipe's that call for a few ingredients try to use the best quality. This sweet shortcrust pastry is very basic in that it calls for flour, sugar and butter, the only wet ingredients are the egg white and water so try and go for the best egg. It's the egg that will bring that richness to the tart as well as give it a crumbly texture while binding the ingredients in.
Water - No more than 2 tablespoons is needed or you stand the chance of it becoming too hard, trust me on this I've been there with the eye roll. I use bottled water from the fridge so it's nice and cold because we have to keep the butter cold hence not working too long with the pastry.
Salt - To balance the taste out.
Tips and Suggestions
Making ahead of time - You can make your shortcrust tart shell ahead of time as in a few hours in advance. I would suggest trying to use it the same day or freezing the crust.
Freezing - Once you blind bake your crust you can let it cool completely and place in a large freezer bag until you need to use it. When you want to use it again take it out the evening before and leave it in the fridge. The next morning (or when you want to use it) leave on the counter top to reach reasonable room temperature. Bake and fill as per the recipe.
More Dessert Recipes
- Homemade Blueberry Jam
- Plum Frangipane Tart
- Mini Pavlovas Filled With Crème Fraiche and Fresh Berries
- Mixed Fruit Pavlova Recipe
- Easy Pecan Nut Chocolate Cheesecake
- Creamy No-Bake Mango Cheesecake
Cream and Blueberry Filling
To get the cream and homemade blueberry jam filling to mix simply add a tablespoon or 2 of the jam into the cream and use a fork to create a mix ripple effect. Go ahead and add the fresh blueberries and leave the tart in the fridge to set. Add fresh mint leaves when serving.
Can You Use Other Fruit?
Yes absolutely, use fruit that's in season where you live because that's when you get the most nutrition from it. That and it's so much more affordable, juicier, fresher and in an effort to assist local business and employment.
Can You Use Just Whipping Cream?
Yes you can but double the quantity, we need a thick creamy texture! You can also use another fantastic cream for tarts, mascarpone which I think I've used on every other cake 🙂
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Blueberry Cream Tart
- 175 grams flour
- pinch of salt
- 100 grams unsalted cold butter
- 3 tablespoons icing sugar
- 1 egg yolk
- 1 to 2 tbsps water no more than 2 tablespoons
- 250 grams crème fraiche
- 250 grams thick whipping cream
- ⅓ cup castor sugar
- 1 teaspoon vanilla essence
Blueberry Jam Filling
- 1 1 x Recipe Blueberry Jam Filling
- 1 cup fresh blueberries for serving
- fresh mint leaves
- This can be done by hand or in the food processor which is quicker. Add all the ingredients into the food processor except the egg and water. Give the dry ingredients a whiz till combined, less than a minute. The same process if doing this by hand - use your fingers to mix the dry ingredients, rubbing the butter into the flour.
- Add the egg yolk and the water to the food processor and give it another whizz. By hand, use a fork to beat the egg first and then work the egg and water into the dough.As soon as you see all the ingredients form a ball of dough take it out and wrap it in clingwrap and leave it in the fridge for an hour.
- Add the ingredients into the bowl of a stand mixer and using a whisk attachment beat the creams, sugar and vanilla until peaked. You can also use a hand held electric mixer for this. Leave the cream in the fridge until later.
Rolling our the dough
- After an hour place the dough on a floured surface and use a rolling pin to gently roll it out starting from the middle and try to make it as round as you can.
- Take the bottom of your baking tin and place over the dough to give you an idea of how big you want the circle or you can roll the dough over the base of the floured bottom part of the cake pan for accuracy.
- You can either roll the dough over the rolling pin, lift and gently place into the baking tin or if you rolled the dough on the bottom of the cake tin, lift the bottom with the dough on and gently place into the rim of the cake tin. Either way, start to gently press the dough into the tin making sure to cover the sides as neatly as you can.
- You can roll the rolling pin over the top of the tin and roll it over the surface which will remove any access or you can leave it and remove it later.
- Take the dough shell to the fridge to set for another hour.
- An hour later, use a fork to poke holes into the surface area of the tart to prevent it from bulging up during baking.
- Take a sheet of baking paper and squash it into a ball and then open it and fit it over the tart making sure you leave the access paper so you can lift the beans out after baking. Add the baking beans into the paper, gently pressing down the beans to make sure the surface of the tart is covered.
- Bake for 10 minutes on 180 degrees C. Meanwhile make a quick egg wash - 1 egg + 2 tablespoons of water and beat with a fork. Remove from the oven and carefully remove the beans by holding onto the edges of the paper. Use a baking brush to give the tart crust an egg wash to seal everything in. This takes 10 seconds.
- Return the tart back in the oven without the beans and bake for a further 5 to 10 minutes depending on how damp the center is. But normally 5 to 10 minutes works fine.
- Remove the tart and leave it to cool down completely. About an hour.
Topping the tart
- Once the tart shell is completely cold add the whipped cream onto the base and spread it out to cover the base of the tart. You can leave some out for serving if it's there's any left over.
- Add about 2 tablespoons of the blueberry jam filling into the cream and use the edges of a fork to gently work it into the cream if you want the same effect. You can also leave the cream without the berry filling. Start with one tablespoon of blueberry jam filling to see if you like the color and sweetness of the cream first, you can then add another teaspoon or 2 if necessary.
- Arrange the fresh berries over the tart and leave it in the fridge to set for 30 minutes. Add fresh mint leaves when serving.