Blueberry Lemon Custard Tart

Name: Blueberry Lemon Custard Tart
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, chilled and cut into cubes; ¼ cup granulated sugar; 1 large egg yolk; 2-3 tablespoons ice water; 2 cups fresh blueberries; 1 cup heavy cream; ½ cup granulated sugar; 3 large eggs; ⅓ cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract

Highlighted under: Pastry & Sweets Corner

I absolutely love making this Blueberry Lemon Custard Tart because it perfectly combines tangy lemon and sweet blueberries in a creamy custard base. The tart's refreshing flavor makes it an ideal dessert for any occasion, whether it’s a summer picnic or a cozy family gathering. I enjoy the process of making the flaky crust and watching the tart set in the fridge, which always adds an element of anticipation. Every bite is a delightful burst of flavor that never fails to impress my friends and family!

Created by

Ethan

Last updated on 2026-01-25T18:18:28.045Z

When I first decided to create this tart, I experimented with various flavor combinations, and I discovered that the tartness of lemon complements the sweetness of blueberries perfectly. The key is to balance the flavors in the custard, ensuring that it isn’t overwhelmingly sweet. I learned that using fresh blueberries really brings out the best flavor, so I always opt for those over frozen ones.

One important tip I’ve found is to allow the tart to chill completely after baking. This setting period helps the custard firm up nicely, making it easier to slice and serve. The result is a beautifully layered dessert that not only looks stunning but also tastes divine!

Why You'll Love This Recipe
Delightfully tangy lemon curd perfectly balances sweet blueberries
Creamy custard enhances the texture with every bite
Visually stunning and perfect for special occasions

Perfecting the Crust

The crust is the foundation of this Blueberry Lemon Custard Tart, and getting it just right is crucial. When you combine the flour and sugar, be sure to use cold butter to ensure a flaky texture. As you cut in the butter, aim for pea-sized pieces, which will melt during baking, creating air pockets for lightness. If your dough feels too crumbly, add a bit more ice water, one teaspoon at a time, until it holds together without becoming sticky.

After rolling out your dough and fitting it into the tart pan, chilling is essential. It allows the gluten to relax, preventing shrinkage during baking. A chilled crust will also develop a beautiful golden color and hold its shape, so don't skip this step! Keeping the edges slightly above the tart pan edge prevents shrinkage during pre-baking, which could expose the filling.

Crafting the Custard

For the custard, the balance between the sweet and tangy flavors is key. When mixing your eggs with sugar, whisk until the mixture is pale and fluffy; this incorporates air, helping the custard achieve that creamy texture. Be careful not to overmix after adding the cream, as you want to keep the mixture smooth and glossy, which ensures a silky custard once baked.

The combination of fresh lemon juice and zest enhances the tart's brightness. Always use freshly squeezed lemon juice for the best flavor—bottled options can lack the zing that fresh juice offers. When zesting, avoid the white pith, as it can introduce bitterness into your custard. Adjust the lemon juice to your taste, but keep in mind that it also plays a role in the custard's set; too much may lead to a soft filling.

Ingredients

For the Crust

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cut into cubes
¼ cup granulated sugar
1 large egg yolk
2-3 tablespoons ice water

For the Custard

2 cups fresh blueberries
1 cup heavy cream
½ cup granulated sugar
3 large eggs
⅓ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Instructions

Make the Crust

In a large mixing bowl, combine flour and sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk and enough ice water to form a dough. Roll out the dough, fit it into a tart pan, and chill for 30 minutes.

Pre-bake the Crust

Preheat your oven to 375°F (190°C). Prick the chilled crust with a fork and bake for 15 minutes until lightly golden. Allow it to cool.

Prepare the Custard

In a bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and vanilla. Stir in the heavy cream until well-combined.

Add Blueberries

Arrange the fresh blueberries evenly over the cooled crust. Pour the lemon custard mixture over the blueberries.

Bake the Tart

Bake the tart in the preheated oven for 25 minutes or until the custard is set but slightly jiggly in the center. Remove from the oven and let it cool.

Chill and Serve

Refrigerate the tart for at least 2 hours before serving. Slice, serve chilled, and enjoy the burst of flavors!

Pro Tips

To enhance the flavor, add a pinch of salt to the blueberry mixture. If you like, you can also top it with whipped cream or a dusting of powdered sugar before serving.

Serving Suggestions

Once your Blueberry Lemon Custard Tart has chilled for at least two hours, the flavors will meld beautifully, creating a harmonious balance of tart and sweet. For an elegant presentation, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of lemon zest on top can enhance the visual appeal, tying the dish back to its citrus roots.

This tart makes a stunning centerpiece for gatherings. For those who enjoy a bit of crunch, consider adding a handful of toasted nuts, such as almonds or pistachios, on the side. This not only adds texture but also complements the fruity flavors with a delightful nuttiness.

Make-Ahead Tips

This tart is an excellent option for make-ahead desserts. Once baked and cooled, it can be stored in the refrigerator for up to three days, allowing you to prepare ahead of time for parties or family gatherings. Ensure it’s covered to prevent it from absorbing any odors from the fridge; a pie keeper or airtight container works well.

If you want to treat yourself and your guests, consider preparing the crust and custard separately. You can freeze the unbaked crust for up to a month. When you're ready to use it, simply let it thaw overnight in the fridge before pre-baking and assembling your tart. The custard can also be prepared a day in advance; just blend it well before pouring it over the blueberries.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but fresh blueberries yield a better texture and flavor.

→ How do I know when the tart is done baking?

The custard should be set but still slightly jiggly in the center.

→ Can I make the tart ahead of time?

Definitely! It's actually better if you make it a day in advance and let it sit overnight in the fridge.

→ What can I use instead of lemon juice?

You can substitute lime juice for a different citrus flavor.