These creamy Blueberry Custard Tarts combine rich vanilla custard and juicy blueberries for a simple yet impressive Summer dessert!
Tarts are always such an easy and conveniently pre-portioned dessert to make for a crowd. They are so much simpler to make than pie and also way less messy to serve.
I always use store-bought tart shells when I make tarts. Butter tarts, strawberry rhubarb tarts, coconut cream tarts, you name it; frozen storebought tart shells make all of these delicious recipes so much easier and quicker!
If you love desserts featuring creamy homemade custard, be sure to try my Vanilla Bean Creme Brûlée, Banana Cream Pie, or Dark Chocolate Cream Pie next.
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⭐️ Why You Need to Make This Recipe
- Flavor - The flavorful juicy blueberries go beautifully well with the rich custard.
- Texture - Creamy homemade custard meets juicy berries inside a flaky pastry crust.
- Method - These tarts are SO easy and quick to assemble with a few ingredients for an impressive result!
🧈 Ingredients
Here are the ingredients needed to make these simple blueberry custard tarts.
Ingredient Notes
- Tart Shells - Storebought frozen unsweetened tart shells are what this recipe was tested with. You could make homemade tart shells instead, though! Or use gluten-free tart shells to make these tarts gluten-free.
- Whipping Cream - Heavy whipping cream creates a rich, creamy flavor and consistency in the custard.
- Egg Yolks - Just the yolks are needed to make the custard rich and tasty! Try making my Dulce de Leche Meringues with the leftover egg whites!
- Blueberries - Fresh or frozen blueberries would work for this recipe. I typically use cultivated blueberries to make them because they are larger and juicy but I think smaller wild blueberries would be great too.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the egg yolks, sugar, vanilla, cornstarch, and salt until combined and slightly fluffy.
Step 2: Add the whipping cream and whisk until smooth and incorporated.
Step 3: Place a few blueberries in the bottom of each tart shell.
Step 4: Top with the custard, distributing evenly between all 18 tarts.
Bake in a preheated oven for 18-25 minutes or until the custard mixture is a little puffy and no longer jiggly and the tart shells are golden. Transfer the tarts to a wire rack and let cool down to room temperature before refrigerating until fully chilled.
💡 Top Tip
These tarts would be lovely served with a small dollop of lightly sweetened whipped cream and extra fresh blueberries.
❓ Recipe FAQs
You can serve these tarts warm or after they have chilled for a few hours, whatever you prefer!
Yes, due to the cream and egg yolks in the custard these tarts need to be stored in the refrigerator.
Yes! Use storebought or homemade gluten-free tart shells to make gluten-free blueberry custard tarts.
I have only tested this recipe with frozen blueberries but I think fresh blueberries would work as well.
🫐 More Blueberry Recipes
Looking for other recipes like this? Try these:
If you tried these Blueberry Custard Tartlets or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Blueberry Custard Tarts
Equipment
- baking sheet
- parchment paper
- mixing bowl
- whisk
- measuring cups & spoons
Ingredients
- 18 frozen premade tart shells *
- ¾ cup blueberries *
- 2 egg yolks
- ⅓ cup granulated white sugar
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 1 ¼ cups whipping cream
Instructions
- Preheat the oven to 375℉. Line a rimmed baking sheet with parchment paper. Arrange 18 frozen tart shells (or homemade) on the prepared pan. Distribute the blueberries between all 18 tart shells. Place the pan of tart shells in the freezer while you prepare the filling.
- In a medium-sized bowl whisk together the egg yolks, sugar, vanilla extract, cornstarch, and salt until smooth and slightly frothy. Whisk in the whipping cream until fully incorporated.
- Take the tart shells back out of the freezer and distribute the custard mixture evenly between all the tart shells on top of the blueberries. Bake in the preheated oven for 20-25 minutes or until mostly set and the tart shells are slightly golden. Let cool to room temperature on a wire rack before transferring to the refrigerator to chill fully. Enjoy!
Notes
- Storebought frozen unsweetened tart shells are what this recipe was tested with. You could make homemade tart shells instead, though! Or use gluten-free tart shells to make these tarts gluten-free.
- Fresh or frozen blueberries would work for this recipe. I typically use cultivated blueberries to make them because they are larger and juicy but I think smaller wild blueberries would be great too.
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