Blueberry Maple Custard Tarts
Indulge in the delicious simplicity of a homemade blueberry tart year round with fresh bluebs in summer and frozen in winter. This easy-to-follow recipe ensures a perfect balance of a buttery, flaky crust and a luscious, sweet-tart blueberry filling.
Of course, your Thermomix streamlines the process, making it a breeze to prepare the dough and custardy filling with minimal effort. Where would we be without it?
Fresh blueberries bring a burst of natural sweetness and vibrant color to this delightful dessert but the frozen ones are pretty good too, perhaps if using frozen, bake them a little longer than the stated 5 minutes. Whether you're an experienced baker or a kitchen novice, this Thermomix blueberry tart is sure to impress your guests and become a favorite in your dessert repertoire. Enjoy the convenience and gourmet results that only a Thermomix can provide!
Fast dessert for a busy Sunday, Thermomix style!
We are nothing if not the Thermomix dessert queens here, make sure you check out some of our other tarty delicious things:
- English Custard Tarts
- Blueberry Maple Custard Tart
- Triple Chocolate Frangipane Tart
- Cinnamon Crème Brûlée Tart
- Chocolate Mousse Tarts
- Peppermint Crisp Tart
- Peach and Almond Tart
- EVOO Lemon Tart
- Rawlicious Lime Tartlets
- Lemon Cloud Tart
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Pastry
- 260 Grams bakers or strong flour
- 2 Tablespoons raw caster sugar BUY
- 130 Grams butter cubed BUY
- 1 egg yolks
- 60 Grams Creme Fraiche (homemade) or sour cream Recipe
- 1 Teaspoon almond extract (optional)
-
The Filling
- 60 Grams raw sugar
- 1 lemons zest finely grated
- 1 Pinch ground cardamom
- 4 egg yolks
- 200 Grams cream or coconut cream BUY
- 200 Grams whole milk or coconut milk BUY
- 20 Grams cornflour or cornstarch
- 50 Grams pure maple syrup
- 250 Grams blueberries (fresh or frozen)
- Ten Times sugar (icing sugar) to dust Recipe
Do
- 1
Shortcrust pastry;
- 2
Place flour, sugar and butter into Thermomix bowl and mix for 5 sec/speed 5.
- 3
Add remaining ingredients and mix for a further 10 sec/speed 5.
- 4
Tip out onto floured Silpat mat and press into a disc.
- 5
Roll out to fit a 18-20cm flan tin with removable base. (Or several smaller tins, we could get 8 out of this quantity.) Place in freezer for up to 3 hours but at least 30 minutes.
- 6
Preheat oven to fan forced 180ºC and blind bake for 20 minutes. Remove beans and allow the tart shell to cool.
- 7
Filling;
- 8
Place raw sugar, zest and cardamom into Thermomix bowl and mill for 10 sec/speed 9.
- 9
Add remaining ingredients except blueberries and insert Butterfly.
- 10
Cook for 8 min/butterfly/80ºC/speed 4.
- 11
Cook a further 2 min/butterfly/90ºC/speed 4.
- 12
Pour into pastry base and tap on bench to settle filling. Top with loads of blueberries and return to oven for 5 minutes. Dust with icing sugar before serving.
More
Don't forget the obligatory dollop of whipped cream or ice cream.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
