Description
A rich and fruity tart featuring a crisp pâte sablée base, sweet blueberries, and a smooth vanilla custard filling. Perfect served chilled as a summer dessert or elegant teatime treat.
Ingredients
Scale
- 1 pâte sablée (homemade or store-bought)
- 600g fresh blueberries (or frozen, thawed and drained)
- 2 eggs
- 150ml heavy cream
- 1 tablespoon vanilla extract
- 125g sugar (divided use)
- 50g almond flour (or ground almonds)
Instructions
- Preheat oven to 200°C (390°F).
- Roll out the pâte sablée in a tart tin with a removable bottom. Prick the base with a fork.
- Blind bake the crust for 10 minutes.
- Mix 25g of sugar with the almond flour and sprinkle evenly over the warm crust.
- Spread the blueberries evenly over the base.
- Bake for 15 minutes.
- Meanwhile, beat the eggs, remaining 100g sugar, and vanilla together. Add the cream and mix well.
- Pour the custard over the partially baked blueberries.
- Lower the oven temperature to 180°C (350°F) and bake for an additional 15 minutes until the custard is just set.
- Cool completely before slicing and serving.
Notes
You can add lemon zest to the custard for extra brightness. Best served cold and keeps well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg