Blueberry Maple Custard Tart

by Tenina Holder

Well I made it…yes the tart, but I made it in the City to Surf…and it was fun. Not so bad after all, and great to catch up with a bunch of Thermomix girls…crazy bunch. I admit I was glad to park it on the train on the way home, I am not as young as I used to be! Thoughts turned to Sunday dinner, a tradition in my household, and as I had already made the pastry for this, figured it would be quick and easy to finish it off….and so here it is; Fast Food for a busy Sunday, Thermomix style!

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  • Shortcrust pastry
  • 260 g plain flour
  • 2 tbsp caster sugar
  • 130 g butter, cold, cubed
  • 1 egg yolk
  • 60 g sour cream
  • 1 tsp almond essence (optional)
  • Filling
  • 60 g sugar
  • 1 lemon, zest
  • 1/2 tsp cardamom seeds
  • 4 egg yolks
  • 200 g cream
  • 200 g milk
  • 20 g cornflour
  • 50 g maple syrup
  • 250 g blueberries (fresh or frozen)



Shortcrust pastry;


Place flour, sugar and butter into Thermomix bowl and mix for 5 sec/speed 5.


Add remaining ingredients and mix for a further 10 sec/speed 5.


Tip out onto floured Silpat mat and press into a disc.


Roll out to fit a 18-20cm flan tin with removable base. Place in freezer for up to 3 hours but at least 30 minutes.


Preheat oven to fan forced 180ºC and blind bake for 20 minutes. Remove beans before filling




Place sugar, zest and cardamom into Thermomix bowl and mill for 15 sec/speed 9. Reserve a little for garnish.


Add remaining ingredients except blueberries and insert Butterfly.


Cook for 8 min/80ºC/speed 4.


Cook a further 2 min/90ºC/speed 4.


Pour into pastry base and tap on bench to settle filling. Top with blueberries and return to oven for 5 minutes.


Cool before serving dusted with reserved lemon and cardamom sugar and of course, the obligatory dollop of whipped cream…oh well, I now balanced out the burnt calories of this morning. A happy excuse for dessert tonight at least!

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