Blueberry Tart

Hello blueberry lovers! This Blueberry Tart is a perfect balance of rich, creamy, and fruity flavors, featuring a buttery tart crust, silky vanilla pastry cream, and a vibrant blueberry topping. The homemade blueberry sauce adds a bold, slightly tart note, while the fresh blueberries bring a juicy burst in every bite. Topped with a glossy blueberry glaze, this tart is as beautiful as it is delicious. It’s sweetness is perfect for spring and summer gatherings or any time you crave a fruity, elegant dessert!

The Best Blueberry Tart Recipe

This tart combines three essential components: a buttery, crisp tart crust, a luscious vanilla pastry cream, and a generous topping of fresh blueberries coated in a homemade blueberry glaze. The blueberry sauce adds a punch of flavor, while the pastry cream balances the tartness with its creamy, vanilla richness.

Full step-by-step instructions, ingredients, total time & prep time estimates can be found at the bottom of this post!

Tart Crust

Make the tart shell ahead of time using this Tart Crust Recipe (linked here). Remember to chill the dough for at least 3 hours before rolling it out and baking it in the tart pan. After baking in the oven, allow the crust to cool completely before filling.

Vanilla Pastry Cream

Start by splitting the vanilla bean and scraping out the seeds. Add the seeds and pods to a saucepan with the whole milk and heat gently until just simmering. If using vanilla extract instead, add it after cooking.

In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and fluffy. Gradually whisk in about 1/4 cup of the hot milk to temper the eggs. Slowly add the remaining milk, whisking constantly.

Strain the mixture back into the saucepan to remove any lumps or cooked egg bits. Cook over medium heat, stirring continuously, until the custard thickens. Once it reaches a pudding-like consistency, remove from heat and stir in the butter. Add a pinch of salt to taste.

Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the fridge for at least 2 hours before using. You can make the pastry cream a day ahead.

Blueberry Sauce

In a saucepan over medium heat, combine blueberries, 1/2 cup sugar, and lemon juice. Cook until it reaches a boil on high heat and then lower the temperature to simmer for about 10 minutes, stirring occasionally, until the blueberries soften.

In a small bowl, mix cornstarch and water to form a slurry. Stir the slurry into the hot berry mixture and cook for another 1–2 minutes until thickened.

Strain the sauce through a fine-mesh sieve to remove skins and seeds. Divide the sauce between two bowls: one with about 1 cup (reserved for glazing) and the other for spreading on the tart. Cover both with plastic wrap and refrigerate until ready to use.

Assembling the Blueberry Tart

1. Base Layer: Spread half of the blueberry sauce on the bottom of the cooled tart crust.
2. Cream Layer: Spoon or pipe the pastry cream over the blueberry layer, smoothing it out with a spatula.
3. Berry Topping: Arrange fresh blueberries in a single, even layer on top of the pastry cream.
4. Chill: Place the tart in the fridge while preparing the glaze.

Glazing the Blueberries

Bloom the gelatin powder by sprinkling it over 1 tbsp of cold water. Let it sit for 5-10 min. Microwave briefly until just melted.

Warm the reserved blueberry sauce slightly and stir in the dissolved gelatin. Let the glaze cool to about 110–120ºF before using.

Spoon the glaze over the arranged blueberries, ensuring an even coating. Refrigerate the assembled tart for at least 6 hours to allow the topping to set.

Serving & Storage

• Serving: Serve chilled with lemon zest, optionally topped with a dollop of whipped cream or ice cream.
• Storage: Store in the fridge for 2-3 days.
• Make-Ahead Tips: The crust and pastry cream can be made a day ahead for easy assembly.

Recipe Notes & Tips for the Best Blueberry Tart

✔ Chill Time: The longer the tart chills, the better it sets, so plan to make it ahead.
✔ Perfect Glaze: Let the blueberry sauce cool slightly before adding the gelatin, or it may not set properly.
✔ Cream Texture: Strain the pastry cream to ensure a silky, smooth consistency.
✔ Fresh or Frozen Berries: You can use either, but fresh blueberries work best for the topping.
✔ Alternative Fruits: Try this tart with raspberries, blackberries, or a combination for a mixed berry tart.

How would I turn these into mini tarts!?

To make Mini Blueberry Tarts, use mini tart pans (4-inch or 5-inch) or a muffin tin. Divide the tart crust dough into smaller portions and press each into the bottom and up the sides of the pans. Bake the mini crusts at 375ºF for 8–10 minutes or until lightly golden, then let them cool.

To assemble, spread a spoonful of blueberry sauce at the bottom of each cooled crust. Pipe or spoon the vanilla pastry cream on top, filling almost to the top. Add a few fresh blueberries per tart and spoon the blueberry glaze over the berries to coat. Refrigerate the mini tarts for 2–4 hours to set. Serve chilled, optionally topped with a dollop of whipped cream. If using a muffin tin, grease thoroughly and use parchment paper strips to help lift the tarts out after chilling.

If You Love This Recipe, Try These Next!

🫐 Blueberry Cheesecake
🍋 Lemon Tart
🍓 Strawberry Tart
🫐 Blueberry Coffee Cake

This Blueberry Tart is the ultimate combination of creamy, fruity, and buttery goodness. If you give it a try, I’d love to see your creations—tag me on Instagram!

Blueberry Tart

Camila Hurst

This Blueberry Tart features a buttery crust, creamy vanilla pastry cream, and a vibrant blueberry topping. An elegant and delicious dessert perfect for any occasion!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Chill Time 8 hours hrs

Total Time 9 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 400 kcal

Ingredients

  

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Tart Crust

• Recipe Here

Vanilla Pastry Cream

• 1¾ cups whole milk 415ml
• 1 vanilla bean split and seeded or 1 tbsp vanilla extract
• 6 large egg yolks
• ¾ cup granulated sugar
• 3 tbsp cornstarch 150g
• 2 tbsp unsalted butter 28g

Blueberry Sauce

• 3 cups blueberries fresh or frozen
• ½ cup granulated sugar
• 2 tbsp lemon juice
• 3 tsp cornstarch
• 1 tbsp water to dissolve the cornstarch
• ¾ tsp gelatin powder
• 1 tbsp water for blooming/dissolving the gelatin

Topping

• 16 oz fresh blueberries

Instructions

 

Tart Crust

• Make the tart crust recipe (here). You have to make it at least 3 hours before baking/assembling the tart, because the dough needs to chill in the fridge before being rolled out.

Vanilla Pastry Cream

• Split the vanilla beans in half and remove the seeds. Place the vanilla bean seeds and milk in a saucepan over medium heat along with the vanilla bean pods and bring to almost a simmer. If using vanilla extract instead of vanilla bean seeds, you should add it later once the custard is done cooking, so for now, just heat up the milk by itself on the stove.
• Once you see the first bubbles emerging on the milk, turn the heat off.
• Whisk egg yolks, sugar, and cornstarch in a bowl for a couple of minutes, until pale in color.
• Pour about 1/4 cup of hot vanilla milk over the yolks while whisking. Do this slowly so you don’t cook the eggs. This process is called tempering the eggs, add the milk very slowly in order to not scramble the eggs.
• Add another little bit of milk and whisk. Do this until the milk has all been incorporated.
• Pour the custard back into the pan that you used to heat up the milk, through a strainer to contain any bits of egg that might have cooked, and to retain the vanilla bean pods.
• Place the pan over medium heat, and begin to cook the custard stirring non-stop.
• Cook the custard for a few minutes until it becomes thick.
• When the custard starts thickening up, the mixture will look scrambled or lumpy. Just continue to stir and cook, it will come together and become smooth.
• When the custard is thick like pudding, remove from the heat.
• Place the custard in a bowl. If you didn’t add vanilla bean seeds, now it’s the time to add the vanilla extract to it. Stir to combine.
• Add the butter and stir to combine.
• Place plastic wrap directly on the surface of the custard so it won’t form a skin as it cools down.
• Let it cool down, and then place it in the fridge for at least 2 hours.
• You can make the pastry cream a day ahead and store in the fridge.

Blueberry Sauce

• In a small saucepan, combine the blueberries, sugar, and lemon juice.
• Place over medium heat and cook, stirring occasionally, until the blueberries begin to soften, about 10 minutes.
• In a small bowl, whisk together the cornstarch and water until smooth.
• Add the cornstarch mixture to the saucepan and stir well to combine.
• Continue cooking for another 1–2 minutes, stirring constantly, until the sauce thickens slightly.
• Remove from the heat.
• Pour the mixture through a fine-mesh sieve into a bowl. Use a spatula or spoon to press the sauce through, leaving the skins and seeds behind. Discard the solids.
• Measure out 1 cup of blueberry sauce and set aside to glaze at the end. Use the remaining sauce for the first step of assembling the tart.
• Cover both with plastic and keep it refrigerated until ready to use.

To Assemble the Tart

• Spread the cooled down blueberry sauce on the bottom of a baked and cooled tart or pie crust.
• Top with the pastry cream, spreading evenly on top of the sauce. It might be helpful to use a pastry bag to pipe the cream on top of the blueberry sauce. Spread with a spatula to smooth it out.
• Top with fresh blueberries, fully covering the surface. Place in the fridge while you prepare the glaze.

Glaze the Blueberries

• In a small bowl, sprinkle the gelatin over 1 tablespoon of cold water. Let it bloom for 5–10 minutes.
• Microwave the bloomed gelatin for a few seconds until fully dissolved (just warm, not boiling).
• Take the remaining cup of blueberry sauce and heat it up gently in the microwave for a few second intervals until warm.
• Pour the dissolved gelatin in the bowl with the warm blueberry sauce. Stir to combine. Let the sauce cool down until it’s about 110 to 120F.
• Spoon the blueberry sauce over the berries in the assembled pie, making sure each one is evenly coated.
• Refrigerate the pie for at least 6 hours before serving to allow the topping to fully set.

Notes

Serve with whipped cream or ice cream if desired.

Tart crust recipe here.

Nutrition

Serving: 1sliceCalories: 400kcal

Keyword blueberry tart

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