Blueberry Custard Tart


This Blueberry Custard Tart was born out of the most perfect sequence of events I could never have dreamed of!

I was digging through my freezer situation yesterday and found a nice big block of Sugar Cookie Dough stashed away nicely.

Hmm what to do with that?

I had just bought a gallon of milk the day before for my Tres Leches Cake recipe which was a mistake because I NEVER go through an entire gallon fast enough!

Then I walked into Publix and they had 1lb packages of gorgeous blueberries on sale! 3 Lbs for $10!!!

And thus~ the Blueberry Custard Tart idea was birthed! Yep right there in the middle of the produce section I conceived this beautiful baby! LOL

Then right home I went~ to show him off to all of you!

Well first I made the pastry cream and the sugar cookie dough, but I sure hope you get to making one yourself!!

Although I’m not so sure you will have the same “perfect storm” of happenings as I did, but even so it will be worth it to get building on recipes to make this tart happen in your life ~ AND SOON!

Blueberry Custard Tart
Prep time
Total time
This is a building on recipes so be sure to get the base recipes of Sugar Cookie Dough &Pastry Creammade in advance
I am using a super gigantic tart shell mold for this recipe it is 2" tall, so if you do not want to use such a large tart mold, cut all the recipes in half and use a standard tart mold
Serves: 1- 10" tart
  1. Prepare the sugar cookie dough at least 4 hours in advance so it can chill before rolling.
  2. Watch this video on how to make the dough and how to roll a tart shell
  3. Blind Bake the tart shell for about 15- 25 minutes or until golden browned then pour in the Pastry Cream and let it all cool together in the refrigerator until COLD.
  4. Be Mindful of the DANGER ZONE when handling fresh pastry cream custard
  5. Once it is completely cold add the blueberries on top and then glaze with melted apple jelly for a nice shine.
Blueberry Custard Tart must be kept refrigerated at all times due to the highly perishable nature of the Pastry Cream.

It can stay out for up to 1 hour during serving but not much more.

Be mindful of the Danger Zone


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    1. frozen could be a possibility, however you will have to cook them to a compote to thicken, otherwise you will have a drippy thawed out blueberry mess of a topping!

  1. I used sugar dug in your recipe but it still dissolved to pieces, i aded allot of flower but still gave me the same result, i followed the exact recipe, so what may be the problem snf how can i fix it?

  2. Gretchen, this look incredible — the perfect summertime dessert! I love your sugar cookie dough recipe but noticed that when I made a tart crust, it was pretty difficult to cut through. Could I be overworking the dough?

  3. Hi Gretchen

    I used your sugar cookie dough (chocolate version) for a chocolate tart ( from your previous channel) and i didnt blind bake it, i just baked it in the oven regularly without even using the fork and it worked perfectly well. Was that just a coincidence ? Do i have to do those two things for consistent results?

    1. HI Maria! Great! It depends what recipe you are using to know if you have to blind bake, obviously this one here you DO because you will not be baking the custard or the blueberries. But for the chocolate tart I did blind bake mine for just a couple minutes, however if it worked great for you without that extract step, awesome!

  4. Hi Gretchen, Thank you for all the great recipes you put out! We’re a blueberry farm in Canada and we’ll definetely try this recipe!!! Would you be able to do a strawberry rhubarb pie recipe sometime as a few years back you had one but took it off – we’d appreciate it!

  5. Hi gretchen!! Its me agaiiinnn i must say ur recipes have been the best to me! But i do face a few difficulties. Rmbr the grainy sugar i mentioned?? I tried your sugar cookie recipe and u mention to cream the butter and. Till light and fluffy. I got that bt does this necessarily mean that the sugars must be dissolved by that 5 mins? Bcuz i left it for 6-7 mins and i still have grain sugars in it. Im using a handheld mixer and i used granulated sugar. So as for buttercream frostings i have sugar grains in the after result. And nw my sugar dough i can see tiny pieces of sugars on it. Isit supposed to be this way? I really hope u can help me out with this long term prob of mine gretchen!!

    1. Hey there! Thanks! In creaming method (typically in cookie & cake making) you are in no way trying to dissolve the sugar in the mixing stage, you are simply trying to cream the grains into the butter sufficiently while incorporating air (thus the light & fluffy status)
      For the dough it is normal to see the grains, (they will dissolve upon baking)
      For buttercreams though, we dont want sugar grains ever, so we commission the Swiss Style which dissolves the grains and then the Italian Style which is a 100% sure fire way to dissolve the grains.

  6. I would like to add sliced strawberries to make this tart red white and blue. Do I need to coat the strawberries in something to keep them from running?

  7. Hey Gretchen,
    I’m really excited to try this but I’m wondering if I can make mini tarts in a silicone mini muffin pan…or non stick muffin pan? Without the pie weights will the shells puff up and not work right?

    1. yes sure! Just prick the bottoms with a fork if they puff you can easily push them back down while they are still hot

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