Tenina.com's Blueberry Maple Custard Tart



  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. 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 before filling

  7. Filling;

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

  9. Add remaining ingredients except blueberries and insert Butterfly.

  10. Cook for 8 min/80ºC/speed 4.

  11. Cook a further 2 min/90ºC/speed 4.

  12. 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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