CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Blueberry Custard Tart

1

  • Overview
  • Ingredients
    13 items
  • Directions

Indulge in the delectable delight of Blueberry Custard Tart, a luscious dessert featuring a crisp phyllo pastry crust filled with a creamy custard infused with fresh blueberries, topped with a swirl of honey-roasted blueberry cream. Mmmmm..

(Serves 6)

Crust

  • 3 sheets phyllo pastry
  • 60g butter

Custard Filling

Custard Filling

  • 200g blueberries
  • 75ml castor sugar
  • Zest of 1 lemon
  • 30ml cornflour
  • 3 egg yolks
  • 30ml lemon juice
  • 250ml custard
  • 150ml soured cream

Blueberry Cream

  • 150g blueberries
  • 25ml honey
  • 200ml cream

To Serve

  • More fresh blueberries

  • Preheat the oven to 170°C. Brush the halved phyllo pastry sheets with the melted butter and stack them.
  • Line a greased rectangular loose-bottomed pie dish with the phyllo sheets and trim off any excess pastry or tuck it in.
  • Sprinkle 150 g of the blueberries evenly over the pastry.
  • Combine the caster sugar, cornflour, salt, egg yolks, lemon juice, and zest and mix well to combine. Add the custard and soured cream and mix well.
  • Pour the custard mixture over the blueberries and sprinkle over the rest (50 g) of the blueberries. Bake for about 25 minutes until the custard is set and golden on top and the pastry is crisp and golden brown. If the pastry becomes too dark during baking, cover the tart with foil.
  • Cool completely.
  • Whip the cream and swirl in the roasted blueberries. Spoon some of the roasted blueberry cream on top of the tart and serve with the rest on the side.

TO ROAST THE BLUEBERRIES:

  • Place the blueberries in a small ovenproof dish, drizzle over the honey, and bake in the oven for about 15 minutes. Cool completely.