How to Make the Perfect Tarte aux Myrtilles et Crème

A classic tarte aux myrtilles et crème—or blueberry and cream tart—is one of the most elegant desserts in French patisserie. With its buttery pâte sablée, velvety crème pâtissière or crème d’amande, and juicy myrtilles (blueberries), this tart brings together texture, flavor, and visual appeal in every slice.

Whether you’re a seasoned home baker or a curious novice, this guide covers everything you need to know about creating an exceptional tarte aux myrtilles, from the crust to the cream, and all the way to plating and storage.

The base of a great tart begins with the crust, and that’s where pâte sablée shines. Rich, crumbly, and lightly sweet, it forms the perfect foundation for this dessert. To avoid a soggy crust, especially when using cream fillings, learning how to blind bake a tart shell is essential. This method ensures a crisp bottom that holds up to the moisture of the filling.

The next layer is where French culinary magic unfolds. The choice between crème pâtissière and crème d’amande depends on the flavor and texture you’re aiming for. If you’re unsure of the difference between crème pâtissière (a classic pastry custard) and crème anglaise (a thinner sauce), this guide explains it clearly. Each cream has its merits: crème pâtissière provides smooth richness, while crème d’amande adds a nutty undertone.

Ingredients You’ll Need

For the crust:

• 250g flour
• 125g butter (cold, cubed)
• 70g powdered sugar
• 1 egg yolk
• A pinch of salt

For the crème pâtissière:

• 500ml milk
• 4 egg yolks
• 100g sugar
• 40g cornstarch
• 1 tsp vanilla extract

For the topping:

• 500g myrtilles (fresh or frozen)
• Optional: 1 tbsp lemon zest
• Powdered sugar for dusting

Tools and Equipment

• Tart pan with removable base
• Rolling pin
• Mixing bowls
• Whisk
• Fine mesh strainer
• Pastry brush

How to Prepare the Pâte Sablée

A delicate and crisp crust is key.

• Sift flour and salt into a mixing bowl.
• Add cold butter and rub it into the flour using your fingertips.
• Mix in sugar, then add the egg yolk and knead briefly until the dough forms.
• Chill the dough for 30–45 minutes before rolling out.
• Roll out on a floured surface and transfer to tart pan.
• Prick the base with a fork and blind bake at 180°C (350°F) for 15 minutes.

Making the Crème Pâtissière

Follow these steps for a silky custard:

• Heat the milk in a saucepan until just boiling.
• In another bowl, whisk egg yolks with sugar and cornstarch.
• Slowly pour the hot milk into the yolk mixture while whisking constantly.
• Return mixture to heat and stir until it thickens.
• Stir in vanilla and strain the cream.
• Cool completely before pouring into the baked crust.

Optional: Prepare a Blueberry Compote

For added depth of flavor, you can layer a compote under the fresh berries.

• In a saucepan, heat 200g blueberries with 2 tbsp sugar and 1 tsp lemon juice.
• Cook for 10 minutes, then cool before using.

Assembling the tarte aux myrtilles et crème

• Spoon or pipe the cooled crème pâtissière into the tart shell.
• Evenly layer fresh blueberries on top.
• Optionally, glaze with warm apricot jam or dust with powdered sugar.

Variations You Can Try

French cuisine encourages creativity. Here are a few versions:

• Alsacienne-style: Add a splash of kirsch or rum to the custard.
• Mountain-style rustic: Use a rough puff pastry crust and wild myrtilles.
• With crème d’amande: Swap crème pâtissière for almond cream and bake the tart with the berries.

How to Serve and Garnish

Serve slightly chilled or at room temperature. You can garnish with:

• Mint leaves
• Lemon zest
• Lightly whipped cream or a scoop of sorbet

Tips for Success

• Always blind bake the crust to avoid sogginess.
• Let the crème pâtissière cool completely before assembly.
• Use fresh myrtilles when in season for best flavor.

Storing and Reheating

• Store in the fridge for up to 3 days.
• Freeze unbaked crust and fully assembled tart separately if needed.
• Avoid microwaving; gently reheat in an oven at low temperature.

Common Mistakes to Avoid

• Not chilling the dough before rolling.
• Overcooking the custard until it curdles.
• Skipping the blind baking step.

Drink Pairings

Pair this tart with:

• Sparkling wine or Sauternes
• Earl Grey or fruit-infused teas
• Espresso or cold brew coffee

FAQs

Can you make blueberry tart the day before?
Yes, in fact it improves with a night in the fridge.

What’s the best thickener for blueberry tart?
Cornstarch in the crème pâtissière or flour in crème d’amande works well.

Difference between tart and crumble with blueberries?
Tart has a crust and cream base; crumble has no bottom crust and a streusel topping.

What’s the difference between crème anglaise and regular cream?
Crème anglaise is a pourable custard, not a whipped or thick cream.

How to prevent a soggy bottom?
Blind bake the crust and let fillings cool before assembly.

Creating a beautiful tarte aux myrtilles et crème is as satisfying as it is delicious. Whether you prefer the richness of crème pâtissière or the nuttiness of crème d’amande, this dessert offers a slice of French patisserie you can proudly make at home.

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